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. 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. |
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Common terms and phrases
½ cup bamboo bean curd boil bonito bowl broth burdock cabbage cakes chicken Chinese cabbage chopped green onion chopsticks cold water cucumber cups dashi daikon dark soy sauce dashi deep-fried dishes donabe donburi drain dried drop-lid eggplant fillets finely chopped green finely grated fish flavor flour fresh ginger garnish giant white radish green onion grilled high heat inches ingredients Japan Japanese cooking kamaboko keep knife konbu lemon light soy sauce lightly meat minutes mirin miso noodles parboiled peppers pickles pieces PONZU potato prepare recipe refrigerated Remove rice roll room temperature saké sashimi sea bream seasoned sesame shrimp side skewers skin slices soup soy sauce spicy condiments spoon steamed stir sushi sweet taste Tbsps dark Tbsps mirin Tbsps sugar technique TEMPURA thick thin tōfu vegetables vinegar wasabi Wash YAKITORI yuzu