Japanese Cooking: A Simple ArtWhen 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. |
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 |
488 | |