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Japanese Cooking: A Simple Art 25th Anniversary Edition by Shizuo Tsuji

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Notes about this book

  • featherbooks on April 19, 2013

    Notable Recipes according to 101 Classic Cookbooks (2012): Basic Stock, p. 520, grilled Mushrooms with Ponzu Sauce, p. 413, Homemade Japanese Noodles, p. 452, Miso Soup, p. 340, Ponzu Sauce, p. 522, Savory Cup Custard, p. 468, Steamed Salmon, Steak Teriyaki, p. 547, Sushi Rice, Vinegared Octopus.

Notes about Recipes in this book

  • Soused spinach (Hōrensō no ohitashi)

    • lync on August 13, 2018

      Classic Japanese taste. Russo's bunch spinach is the Japanese Spinach described here with the red stem at the base.

  • Teriyaki sauce

    • smtucker on January 04, 2015

      Delicious. Made the Yellowtail Teriyaki but with salmon. Recipe also calls for some sugar. Easy easy easy.

  • Primary dashi (Ichiban dashi)

    • LeslieB22 on September 21, 2011

      I use this recipe as a guideline each time I make dashi in terms of the timing. The tips are also really good. However, I am dubious about the quantities. 30g of katsuo-boshi/bonito seems like so much! I always use less...

  • Green beans with sesame-miso dressing (Sandomame goma-miso ae)

    • willinzuri on November 19, 2017

      I could only find red miso from taiwan, but I really enjoyed this dish. Very quick to do with steamed green beans. Just cut off the tops and tails and no need to take the seam off.

  • Tosa soy sauce (Tosa-jōyu)

    • Rinshin on March 06, 2019

      This is a perfect Tosa joyu. No surprise here since Tsuji is the authority on Japanese flavors and cooking in Japan.

  • Pork cutlet on rice (Katsudon)

    • Rinshin on March 14, 2019

      I used this recipe for only the sauce as I had leftover tonkatsu from previous night. I would increase the quantity of eggs as it seemed lacking. Also the sauce taste is good although for my taste it needed a little more sweetness. Next time, I would add more mirin or some sugar. I have taken courses via Tsuji in the past and know how incredible their teachers/chefs are but if I had to judge their school or their reputation based on this one sauce, I would say it is not representative of the best katsudon sauce taste in Japan now, esp the skimpiness of eggs in this recipe. Most Japanese would expect richer egg addition. Added biased cut asparagus with onion.

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Reviews about this book

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  • ISBN 10 4770030495
  • ISBN 13 9784770030498
  • Linked ISBNs
  • Published Feb 16 2007
  • Format Hardcover
  • Page Count 508
  • Language English
  • Edition 2nd Revised edition
  • Countries Japan
  • Publisher Kodansha

Publishers Text

Since its release twenty-five years ago, Shizuo Tsuji's encyclopedic and authoritative work has been the acknowledged bible of Japanese cooking. Unrivaled in its comprehensive explanation of ingredients, tools, and techniques, the book guides readers through recipes with clear prose, while technical points are made understandable with deftly executed line drawings.

Much more than a collection of recipes, the cookbook is a masterful treatise on Japanese cuisine. In his preface, the author (who was truly a Renaissance man of Japanese and world gastronomy) discusses the essence of Japanese cooking, with its emphasis on simplicity, balance of textures, colors, and flavors, seasonal freshness, and artful presentation.

M. F. K. Fisher's introduction to the 1980 edition is a not-to-be-missed work of food writing. A new foreword by Ruth Reichl and an additional preface by Tsuji Culinary Institute president Yoshiki Tsuji provide culinary and historical context for the 25th Anniversary Edition. Eight pages of vibrant new color photographs illustrate over seventeen finished dishes.

After introducing ingredients and utensils, the twenty chapters that make up Part One consist of lessons presenting all the basic Japanese cooking methods and principal types of prepared foods - making soup, slicing sashimi, grilling, simmering, steaming, noodles, sushi, pickles, and so on - with accompanying basic recipes. Part Two features 130 carefully selected recipes that range from everyday fare to intriguing challenges for the adventurous cook. Together with the recipes in Part One, these allow the cook to build a repertoire of dishes ranging from the basic soup and three formula to a gala banquet.


Quite the most illuminating text around on Japanese food. --Nigella Lawson

If Kurasawa had ignited my love for the country, Mr. Tsuji deepened and defined it.--Jonathan Hayes, The New York Times

This is much more than a cookbook. It is a philosophical treatise about the simple art of Japanese cooking. Appreciate the lessons of this book, and you will understand that while sushi and sashimi were becoming part of American culture, we were absorbing much larger lessons from the Japanese. We were learning to think about food in an entirely new way.--from the new Foreword by Ruth Reichl



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