The Essentials of Japanese Cooking (Hardcover)

~ Tokiko Suzuki (Author) "The choice of tableware plays a significant role in the all-important presentation of Japanese food..." (more)
Key Phrases: light shoyu, powdered sansho, cups dashi stock (more...)

Editorial Reviews

Product Description

A renowned Japanese culinary expert offers a wide range of recipes with clear instructions and fine color photographs. Many of the recipes are low-fat, low cholesterol, making them ideal choices for the health-conscious cook.

About the Author

TOKIKO SUZUKI was born Aomori Prefecture in northern Japan, an area known for its plentiful seafood. As a child, she learned to cook from her mother, who was well-known for her culinary skills. Since her marriage over 40 years ago, Tokiko Suzuki has lived in Tokyo, where she is a leading Japanese food researcher. Through appearances on NHK, the national television network, she has gained a high reputation for her cooking. She is frequently featured in women's magazines, and she lectures widely. Suzuki is also enthusiastic about developing new dishes. Her innovative style of Japanese cooking, incorporating meat, Western vegetables, and tropical fruits, has gained great popularity. She also teaches traditional kaiseki dishes, which are rich in seasonal feeling and has written many essays and books in Japanese.

Product Details

• Hardcover: 160 pages
• Publisher: Japan Publications Trading (May 15, 1995)
• Language: English
• ISBN-10: 0870409506
• ISBN-13: 978-0870409509
• Product Dimensions: 10.2 x 8.4 x 0.7 inches
• Shipping Weight: 1.7 pounds
• Average Customer Review: 4.7 out of 5 stars  See all reviews (9 customer reviews)
• Amazon.com Sales Rank: #489,887 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

94 of 95 people found the following review helpful:

5.0 out of 5 stars Get This Book!, April 4, 1999

By A Customer

A fantastic resource. This is one of the best Japanese cookbooks available in English. While most Japanese cookbooks overlap with other ones, this one has information not found in other books. This has one of the best sections explaining basic techniques and tools in Japanese cooking. Additionally there is a glossary of Japanese ingredients and lists of acceptable substitutions for Komatsu-na and other tough to find vegetables. For all this information alone it would be a must buy. While familiar recipes such as teriyaki and ohitashi are covered, there are also a number of recipes not commonly found in Western-published cookbooks. The IS an essential cookbook as the the title claims.

77 of 78 people found the following review helpful:

5.0 out of 5 stars Very Very nice!, May 9, 2000

By	"maxrebos" (Stoughton, MA United States) - See all my reviews

This is my first Japanese cookbook, and I will say I did a lot of research on other books before deciding on this one. It has VERY clear step by step directions and photos for each recipe, in clear simple terms. It even tells you about different foods and utensils and other Japanese tableware. It is a good book for any skill level, complete with a list of acceptable substitutes for ingredients. Photos are sharp and concise. Well worth the price. This is a must for anyone wanting to cook Japanese.

50 of 51 people found the following review helpful:

5.0 out of 5 stars A MUST BUY!, April 18, 2000

By	Stephen Horowitz (Los Angeles, CA United States) - See all my reviews (REAL NAME)

I agree with everything written below with one addition: This cookbook has photographs of each step as they are done which is very helpful to follow along with the process. In addition, it gives nifty ideas for how to mix and match Japanese dishes to create a perfect meal capable of impressing even the harshest critic.