Practical Japanese Cooking
Easy and Elegant
Sushi, yakitori, tempura, tofu, miso—the Japanese food explosion is here and many new and inviting dishes from Japan are finding their way into the Western heart and home.
For far too long Japanese food has been treated in the West as something precious and over-refined-pure elegant restaurant fare—when in fact it is prepared daily in millions of Japanese households without fuss of any kind. Here is the book that takes all that is good about Japanese food and brings it into the home.
All recipes are authentic, practical, and lavishly illustrated in color. Techniques, too, are represented in color and lucidly explained. Most important, however, is the selection of ingredients: only those available in supermarkets and oriental food shops in the West are used.
From the dainty and delicate dishes that have garnered Japanese cuisine a worldwide reputation to the hearty barbecue and one-pot cornucopias of fresh meat, seafood, and vegetables—all are here at their edible best, charming and accessible, in a cookbook that is a feast for the eyes as well as the family.
About the Authors
SHIZUO TSUJI was the president of the Ecole Technique Hoteliére Tsuji, the largest culinary school in Japan. He published extensively, writing the best- selling classic Japanese Cooking: A Simple Art and more than thirty books on gastonomy, music and travel in Japanese. Recognized by the French government for his tireless work in promoting French cuisine and culture in Japan, he was named Meilleur Ouvrier de France (M.O.F.). Mr. Tsuji passed away in 1993.
KOICHIRO HATA, head of the Japanese cookery facilities at Ecole Technique Hoteliére Tsuji, appears regularly on nationally broadcast television programs, and is the coauthor of numerous cooking books in Japanese. He teaches and lectures on Japanese food not only in his native land, but abroad as well, most notably in the United States and Thailand. A discerning diner by profession, the low-profile head chef is invariably recognized by former students whenever he visits any of Japan's finer restaurants.
Yoshiki Tsuji, president of the Tsuji Culinary Institute Group, has studied and researched the most recent trends in European and American cuisine and used this knowledge to educate the next generation of professional chefs. Also, he has played an active part in introducing Japanese food culture to countries outside Japan. His publications include (English translations of Japanese titles): An Unknown World of Washoku, Secrets of Japanese Cuisine Revealed by Tsuji Culinary Institute and Technology of Gastronomy.
David Bouley worked with some of Europe’s leading chefs and at the finest restaurants in New York City before he opened Bouley there in 1985. After launching several more restaurants, a bakery/café, and the Bouley Test Kitchen, he collaborated with the Tsuji Culinary Institute on Brushstroke, a kaiseki restaurant. Recent ventures include an eight-seat sushi bar at Brushstroke and Bouley Botanical, an event space and kitchen where he grows over 400 edible plants and herbs.