Practical Japanese Cooking: Easy and Elegant [Hardcover]

Shizuo Tsuji (Author), Koichiro Hata (Author)

Book Description

Publication Date: September 15, 1991

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.

Editorial Reviews

From Publishers Weekly

The striking photographs and creative design of this oversize cookbook stressthe physical beauty of traditional Japanese cuisine. The wonderful surprise is that the book succeeds in making these artful effects accessible even to novices of Japanese-style preparation and cooking techniques. The most exotic-looking dishesclam soup, for example, or jade green deep-fried shrimpprove to be relatively simple to prepare. Unfamiliar cooking methods are illustrated by detailed, full-color sequence photographs. And in a lovely preface, Tsuji (Japanese Cooking: A Simple Art, president of a professional culinary school in Japan (where Hata is head chef), encourages newcomers to make Japanese cookery their own, experimenting, substituting, rearranging without fear that they will violate the spiritof a most adaptable cuisine. Calories per serving are included with the varied, ample offerings. (September
Copyright 1986 Reed Business Information, Inc.

About the Author

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.

Product Details

• Hardcover: 152 pages
• Publisher: Kodansha USA; 1 edition (September 15, 1991)
• Language: English
• ISBN-10: 0870117629
• ISBN-13: 978-0870117626
• Product Dimensions: 8.7 x 0.8 x 11.7 inches
• Shipping Weight: 2.3 pounds (View shipping rates and policies)
• Average Customer Review: 4.3 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #206,778 in Books (See Top 100 in Books)
  • #64 in Books > Cookbooks, Food & Wine > Regional & International > Asian > Japanese

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Most Helpful Customer Reviews

35 of 41 people found the following review helpful

4.0 out of 5 stars P. J. C. is a nice expansion from sushi only cookbooks October 29, 1998

By [e-mail]

Format:Hardcover

P. J. C. expands the novice Japanese cooks horizons from "sushi only" to a more complete Japanese cuisine experience. The recipes are clear and ingredients listed are by and large available. While this is certainly not a Japanese cooking "bible" it certainly serves as an excellent jumping off point for those new to Japanese cooking.

11 of 12 people found the following review helpful

4.0 out of 5 stars Authentic Step-by-step Recipes with Gorgeous Pictures January 19, 2006

By Otto Yuen

Format:Hardcover

Looking for authentic recipes? Yes, this is the right one and covers a wide range of Japanese cuisine like appretizers, soup, sashimi, yakitori, tempura, tofu, sushi, noodles, pot dishes, and even box meal. All recipes come with detailed and easy-to-follow instructions, large & beautiful photo pictures, and some delightful illustrations for showing the preparation steps. In addition, it covers some tips on using various ingredients like bonito stock, mirin, miso paste, wasabi, and ginger, etc. Very practical. Yet, if you're more interested in cooking methods, secrets, and techniques, you should go for one of the author's book by Shizuo Tsuji, "Japanese Cooking: A Simple Art", which is also the well-known bible in Japanese cooking.

(Reviewed by Otto Yuen, 19-Jan-2006)

6 of 6 people found the following review helpful

5.0 out of 5 stars Level-up your Japanese Cooking October 31, 2009

By Zack Davisson HALL OF FAMETOP 500 REVIEWERVINE™ VOICE

Format:Hardcover

"Practical Japanese Cooking" is a sequel of sorts to Shizuo Tsuji's phenomenal cooking bible Japanese Cooking: A Simple Art. Assembled from his notes by an assistant after Tsuji's death, unlike "Japanese Cooking: A Simple Art" this is mainly a recipe book, packed with beautiful photos and all in Tsuji's authentic style. The recipes are in several categories, like "Appetizers," "Fish," "Soup," "Beef and Pork," "Tofu," "Rice" and "Noodles," There are fourteen categories in all, and each category has between three to twenty recipes.

I loved this book, although I feel the name is somewhat misleading. Far from being "Easy and Elegant" most of the recipes in here are very complex, requiring considerable preparation and a variety of techniques. These are the kind of Japanese dishes that look so simple on the plate, but that simplicity is backed by hours of manipulation of ingredients and subtle infusions of flavor. Most of the dishes are small-plate style, like one would find in an upscale Japanese restaurant featuring several servings of a variety of dishes rather than a "main course."

These are authentic recipes, which means that the ingredients are probably not going to be available at your local supermarket. If you don't have mirin, dashi and a few varieties of soy sauce and miso already in your pantry you might want to consider doing some shopping before picking up this book. Many recipes call for "ginger juice," which was a first for me, but Tsuji doesn't leave you stranded and has a short recipe on how to juice ginger. I definitely recommend that you you pick up a few basic Japanese cook books, like Tsuji's first triumph or Japanese Kitchen Knives: Essential Techniques and Recipes before you try these recipes.

If recipes like "Sake-Simmered Lobster" and "Deep Fried and Simmered Acorn Squash" get your mouth drooling, and you don't mind cooking that requires a lot of prep work, than "Practical Japanese Cooking" is going to be a treasure trove for you. Many of the recipe titles are so deceptively simple, like "Sauteed Duck Breast with Sauce," and look so plain on the plate, you will almost feel compelled to explain how much work went into the dish when you are serving it!

On a personal note, "Practical Japanese Cooking" gave me one of my greatest kitchen triumphs. My wife, who is Japanese, was convinced that no American could properly prepare on of her favorite dishes "Simmered Mackerel in Miso" (again, don't be deceived by the simple name of the dish) and challenged me to make it. I have cooked professionally in an izakaya in Japan, but never was faced with those kind of multiple-technique preparation dishes. After working through the recipe a few times, I have proved her wrong and she is still amazed that I can create something that tastes so authentically Japanese. Thanks Shizuo Tsuji!