Japanese Cooking: A Simple Art

Front Cover
Kodansha International, Feb 9, 2007 - Art - 507 pages
When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.

Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words--and the dishes they help produce--are as fresh today as when they were first written.
The 25th Anniversary edition celebrates Tsuji's classic work. Building on M.F.K.Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.
 

Contents

FOREWORD Ruth Reichl
7
NEW PREFACE Yoshiki Tsuji
23
The Japanese Meal
45
Utensils
101
Selecting and Cutting Fish Chicken and Vegetables
117
Basic StockDashi
146
Slicing and Serving Sashimi
158
Igloo Sashimi
166
DeepFryingAgemono
228
DeepFried Marinated Chicken
234
Tonkatsu
240
Japanese SaladsSunomono and Aemono
241
OnePot CookingNabemono
254
RiceGohanmono
270
Sushi Varieties
285
NoodlesMenrui
305

Ginger Soy Sauce
172
Grilling and PanFryingYakimono
174
SteamingMushimono
207
SimmeringNimono
218
SakéSimmered Mackerel
225
Sweets and ConfectionsOkashi
325
Seasonal Japanese Fish
475
Weights and MeasuresMetric Conversion Tables
488
Copyright

Other editions - View all

Common terms and phrases

About the author (2007)

SHIZUO TSUJI (1933-1993) was born into a family that operated a traditional confectionery and graduated from prestigious Waseda University in Tokyo with a degree in French Literature. He worked first as a reporter for the Yomiuri Shimbun newspaper and then in 1960 established the Tsuji Culinary Institute in Osaka to train professional chefs (now the largest such school in Japan). After extensive training in Japanese cooking, he studied the cooking of the greatest chefs in France.

Bibliographic information