Japanese Cooking: A Simple Art

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Overview

Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant. For far too long it has been assumed that this food is difficult to make in one's own kitchen. Actually, Japanese cooking is surprisingly simple. Raw ingredients should be glistening fresh and of the best quality, and flavors, however elaborate, are built up from just two basic seasonings - dashi, an easily made, delicate stock, and ...
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Overview

Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant. For far too long it has been assumed that this food is difficult to make in one's own kitchen. Actually, Japanese cooking is surprisingly simple. Raw ingredients should be glistening fresh and of the best quality, and flavors, however elaborate, are built up from just two basic seasonings - dashi, an easily made, delicate stock, and shoyu, naturally brewed Japanese soy sauce. The cookbook is much more than an accumulation of recipes. In his preface, the author (whom Craig Claiborne calls "a sort of Renaissance man of Japanese and world gastronomy") discusses the essence of Japanese cooking, with its emphasis on simplicity, a balance of textures, colors, and flavors, seasonal freshness, and beauty of presentation.

After introducing ingredients and utensils, the 20 chapters of Part One are made up of lessons presenting all the basic Japanese cooking methods and principal types of prepared foods - grilling, simmering, steaming, noodles, sushi, pickles, and so on - with accompanying basic model recipes. Part Two consists of 130 carefully selected recipes. These range from simple dishes for daily fare to well-chosen challenges for the adventurous cook. Together with the 90-odd recipes included in Part One, these enable the cook to build up a repertory, dish by dish, from the basic everyday "soup and three" formula to a gala banquet. Whether preparing a snack for oneself or something special for friends, readers will find themselves reaching for this volume. Japanese Cooking: A Simple Art is a sourcebook of cooking concepts and recipes from one of the world's outstanding culinary traditions.

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Editorial Reviews

Publishers Weekly

Easily the most comprehensive and exhaustive look at Japanese cuisine available, this groundbreaking classic marks its quarter-century anniversary in a revised edition with a new foreword by Gourmeteditor-in-chief Ruth Reichl and a new preface by the late Tsuji's son, Yoshiki Tsuji. Part cookbook, part philosophical treatise, this highly acclaimed collection offers a wealth of insight for amateurs and experts alike. Every technique associated with Japanese food is described step by step in great detail, along with illustrations to guide the reader through everything from filleting fish or cleaning an octopus to rolling omelets. Sections on the Japanese meal, ingredients and selecting and cutting fish, chicken and vegetables offer great insight into the culture as well as the food. The recipe section of the book is divided by cooking method rather than food type, including grilled and pan-fried, steamed, simmered and deep-fried. Dishes range from the simple, Pan-Broiled Salmon, to the more complex, Nagasaki-Style Braised Pork, and many dishes are vegetarian. Sushi and sashimi are covered in depth, as are knives, the proper way to slice the fish, and decorative presentations. A complete guide to Japanese cooking, this collection is must-have for anyone interested in Japanese food or culture. (Apr.)

Copyright 2007 Reed Business Information
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Product Details

  • ISBN-13: 9781568363882
  • Publisher: Kodansha International
  • Publication date: 2/17/2012
  • Edition description: 25th Anniversary Edition
  • Pages: 508
  • Sales rank: 176,489
  • Product dimensions: 7.60 (w) x 10.10 (h) x 1.80 (d)

Meet the Author

Shizuo Tsuji (1935-1993) was the former head of the prestigious Tsuji Culinary Institute in Osaka, the largest school training professional chefs in Japan. The author of over 30 books on gastronomy, travel and music, he was a leading figure in the international culinary community. Japanese Cooking: A Simple Art was instrumental in popularizing Japanese cuisine in the West. Tsuji was also the author of Kodansha's bestselling Practical Japanese Cooking.

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Table of Contents

Introduction 7
Preface 19
Color Plates 25
Part 1
The Japanese Meal 45
Ingredients 53
Utensils 101
Knives 110
Selecting and Cutting Fish, Chicken, and Vegetables 117
Basic Stock-Dashi 146
Making Soups-Suimono and Shirumono 151
Slicing and Serving Sashimi 158
Grilling and Pan-Frying-Yakimono 174
Steaming-Mushimono 207
Simmering-Nimono 218
Deep-Frying-Agemono 228
Japanese Salads-Sunomono and Aemono 241
One-Pot Cooking-Nabemono 254
Rice-Gohanmono 270
Sushi Varieties 285
Noodles-Menrui 305
Pickling Vegetables-Tsukemono 315
Sweets and Confections-Okashi 325
Tea and Sake 330
Part 2
Soups-Suimono and Shirumono 345
Sashimi 352
Grilled and Pan-Fried Dishes-Yakimono 356
Steamed Dishes-Mushimono 374
Simmered Dishes-Nimono 381
Deep-Fried Dishes-Agemono 404
Salads-Sunomono and Aemono 420
One-Pot Dishes-Nabemono 432
Rice Dishes-Gohanmono 438
Sushi 448
Noodles-Menrui 455
Sweets-Okashi 460
Miscellaneous 470
Appendices
Oriental Food Shops in the United States 475
Seasonal Japanese Fish 486
Fish Available in United States Markets That Can Be Used in Japanese Cooking 487
Calorie Table of Selected Japanese Foods 490
Weights and Measures-Metric Conversion Tables 499
Index 503
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Customer Reviews

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Sort by: Showing all of 4 Customer Reviews
  • Anonymous

    Posted June 1, 2000

    A Treasure

    This is so much more than a cook book. Half the book id devoted to explaining the many facets of Japanese cooking. Detail is given on ingredients, utensils, and the different styles of cooking in the first section of the book. This allows the reader to better understand and apply the recipes of the second part of the book. Not only is this book an excellent cookbook but also a great recipe book as well. An excellent reference for the novice and expert alike.

    3 out of 3 people found this review helpful.

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  • Posted July 10, 2012

    I Also Recommend:

    Ultimate Japanese cuisine primer!

    After having bought and read many books on Japanese cuisine, I finally bought Mr. Tsuji's tome on Japanese cuisine. I discovered one thing almost immediately: Japanese Cooking is THE book to read if you want to learn more about the cuisine of Japan. It is the most comprehensive primer written in English, and it illustrates not just how to cook a dish, but the reasoning and philosophy behind the dish. A true marvel; a cut above the rest!

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted July 25, 2009

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  • Anonymous

    Posted August 9, 2010

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