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Good condition with moderate shelf wear to binding and pages. Some highlighting and notes. Good condition with moderate shelf wear to binding and pages. Some highlighting and notes. See less
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Japanese Cooking: A Simple Art Hardcover – Nov. 1 1980

by Shizuo Tsuji (Author)
4.5 out of 5 stars 64 ratings
4.3 on Goodreads
1,048 ratings
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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, and 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.

This 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. The expertise of the staff of the professional cooking school headed by the author is evident throughout the book.

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.

Over 220 recipes 510 sketches 16 color pages chart of North American and Japanese fish extensive list of shops in North America where ingredients can be purchased calorie and weight chart of typical Japanese foods metric conversion tables.
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  1. Language
    English
  2. Publisher
    Kodansha Amer Inc
  3. Publication date
    Nov. 1 1980
  4. Dimensions
    26.52 x 3.4 x 19.2 cm
  5. ISBN-10
    0870113992
  6. ISBN-13
    978-0870113994
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Product description

Review

"A wonderful book ... encyclopedic and easy to follow." -- Bedford Times

About the Author


SHIZUO TSUJI was the head of the Ecole Technique Hotcliere Tsuji in Osaka, the largest school training professional chefs in Japan; the author of twenty-nine books on gastronomy, travel, and music; the owner of one of the world's largest private collections of Bach recordings; an honorary recipient
of the Meilleur Ouvrier de France award, presented to him by the French government for his mastery and promotion of French cuisine; and Japan's leading figure in the international gastronomic community.

Born the son of a baker, Tsuji graduated from prestigious Waseda University in Tokyo with a degree in French literature, and then found a job as an Osakabased reporter for the Tokyo daily, the Yomiuri Shimbun. It was after being given an assignment to write a feature article on cooking schools in
Japan that he traded pen for pan and, with the encouragement of his entrepreneur father-in-law, devoted several years of intensive study to Japanese cooking before going abroad to train with the great chefs of Europe.

Tsuji returned to Osaka in 1960 and developed his father-in-law's small cooking school for housewives into the present academy for professionals with an enrollment of 2,500 students. Today an expert staff of 220 offers intensive one-year courses on Japanese, French, and Chinese cooking with classes
six days a week. Tsuji followed the present volume with Practical Japanese Cooking: Easy and Elegant, a full-color presentation of some of Japan's most popular dishes.

Few writers have written more eloquently about food in the past forty years than M.F.K. Fisher. Her books include The Art of Eating and The Cooking of Provincial France (Time-Life), and she has also translated and annotated BrillatSavarin's Physiology of Taste, the Bible of all serious eaters.

Design by S. Katakura

Product details

  • Publisher ‏ : ‎ Kodansha Amer Inc (Nov. 1 1980)
  • Language ‏ : ‎ English
  • ISBN-10 ‏ : ‎ 0870113992
  • ISBN-13 ‏ : ‎ 978-0870113994
  • Item weight ‏ : ‎ 1.38 kg
  • Dimensions ‏ : ‎ 26.52 x 3.4 x 19.2 cm
  • Customer Reviews:
    4.5 out of 5 stars 64 ratings

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Shizuo Tsuji

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4.5 out of 5 stars
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Top reviews from Canada

  • Pumpkin King
    5.0 out of 5 stars At its worst, it is impressive
    Reviewed in Canada on July 28, 2002
    This is not just a great Japanese cookbook. It is a great cookbook in general. Not content to merely compile a series of recipes, Shizuo Tsuji adds descriptions of cooking techniques unique to Japanese food, insight into Japanese culture, and more importantly he imparts valuable knowledge on how to understand and appreciate Japanese cuisine.
    He divides the book into two parts. The first part begins with a discussion on how meals are prepared and composed. Then he explains ingredients, tools, and techniques that are frequently used in the book. He ends part one with recipes that are intended to be a basic introduction to various types of Japanese food (each "type" employs different methods of preparation and cooking, such as frying, steaming, etc.) The recipes are traditional Japanese meals that you would encounter if you went to Japan.
    Part two is all recipes, again divided into the same types that part one is divided into. However, these are slightly more complex and they build on the techniques learned in part one.
    This is a book that can be used by beginners or more advanced cooks. It is definitely a useful reference for all those who love Japanese food and would like to know how to make it and how to enjoy it authentically.
    7 people found this helpful
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  • mantispid
    5.0 out of 5 stars A must for any Japanese cuisine enthusiast
    Reviewed in Canada on May 5, 2004
    This cook book is essential to anyone who is serious about Japanese cuisine. It's a great reference, and provides a very impressive battery of recipes. My copy is falling apart, and has oil stains throughout, I've used it so much. I've used this one book more than any other in my cooking library. It's like my 'textbook' on Japanese cuisine.
    3 people found this helpful
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  • Cast Iron Chef
    5.0 out of 5 stars Serious intro to Japanese food
    Reviewed in Canada on July 18, 2004
    A particularly good discussion of knives and knife techniques, which are integral to this cuisine. It's not a fluffy book. If you really want to start learning about this cuisine, this is an excellent place to start. Much more than a few recipies and some pictures. Well done!
    2 people found this helpful
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  • T. Reinhardt
    4.0 out of 5 stars comprehensive
    Reviewed in Canada on August 5, 2002
    I found this book a bit dry... It seems to be some history/some cooking which i usually like alot. But the writing didnt seem to have a spark to me... it read more like a text book. a school book, maybe. i read it through but i didnt find myself enjoying the experience as much as i would have liked to. The recipes seemed authentic and looked good but i wasnt *excited* enoguh by the book to try them...i can see using this more as a reference..others may feel different tho
    Helpful
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  • Ben R.
    5.0 out of 5 stars more than just sushi
    Reviewed in Canada on May 11, 2001
    "A Simple Art" is complete, authentic guide to japanese cooking. I love sushi and bought this book to learn more about its preparation, but that is just a small part of the book. It's an all-in-one reference, containing recipes, technique, history, and culture. Like a cross between Rick Bayless and Iron Chef, only it's not funny like that would be.
    The simplicity referred to in the title is not ease of preparation; nearly all recipes are from scratch. Simplicity refers to the ethos of Japanese cuisine: natural and fresh. All the basics, many of which are surprisingly simple to prepare, are in here, as well as many more unusual recipes. However, you'll probably need different ingredients than what you can find at the local supermarket.
    Helpful
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  • K. L. Gallaher
    5.0 out of 5 stars Real Japanese Food
    Reviewed in Canada on May 2, 2000
    We have used this book for years. Even in rural Oklahoma most of the recipies are possible with a little help from mail order and trips to Tulsa. Last year for the first time in many years I had two business trips to Japan. That was a real sanity check for this book - and yes it tells you how to do the real thing. At one lunch when we were eating cold udon noodles in a basket I looked at my Japanese hosts and said quite honestly - "you know I make this exact thing at home." They were amazed, but because of this book it is true. This should be everyone's first book on Japanese cooking.
    4 people found this helpful
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  • J. Melendez
    5.0 out of 5 stars If your serious
    Reviewed in Canada on May 18, 2002
    If you want to get the spirit of Japanese cooking then this is the best place to start (aside from visiting Japan itself). I used to go to my local Japanese store and I didn't understand all those different products. After studying this work I now have good beginers know how. This book is much more than a cookbook.
    One person found this helpful
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  • Amazon Customer
    4.0 out of 5 stars Not a book for beginners...
    Reviewed in Canada on December 27, 2001
    If you love Japanese food, this is the book for you. More then simply a list of recipes, it really does describe Japanese cooking as an art form. Unfortunately, if you are a newcomer to Japanese cooking as I myself am, the book is not particularly useful in the kitchen. First of all, the book sacrifices ease for authenticity. This means that many of the dishes require ingredients or tools that aren't readily available at the local supermarket. However, if you want to really learn how authentic Japanese food is prepared, look no further.
    One person found this helpful
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  • 光田　一樹
    5.0 out of 5 stars 的確な内容です。
    Reviewed in Japan on June 17, 2020
    Verified Purchase
    フランス料理の大家が表現する日本料理を勉強したく思いました。辻さんがどのような分類、体系にて表現するのを楽しみにポケト＾クで遊んでいます。
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  • Mrs. B.M. Bray
    5.0 out of 5 stars Japanese Cooking A Simple Art
    Reviewed in the United Kingdom on March 31, 2014
    Verified Purchase
    This book was bought as a present for my son-in-law who has raved about it and couldn't believe his luck when given this book. John is very fond of oriental dishes and wanted to experiment Japanese cookery.
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  • Joanna T. Prout
    5.0 out of 5 stars THE Japanese cookbook for westerners
    Reviewed in the United States on April 5, 2009
    Verified Purchase
    This is the best reference I know of for westerners on Japanese cooking. I appreciated the book's very readable tone, its thoroughness, the depth of its discussion. But what I loved even more was the book's respect for Japanese food. And in turn its respect for us readers.

    I notice that some have criticized this book for choosing authenticity above ease or convenience. While those criticisms are valid in that they are honest, informative to potential buyers, and well-meant, I have to take issue - I believe that this book's unwillingness to substitute ease for authenticity is really one of its greatest strengths. Not because authenticity is something one should strive for all the time - it's not. But because it keeps the book from becoming dated. Good cooks will always be able to make their own substitutions in technique and ingredients based on what is most available to them. This book would have been horribly dated and even tacky if it offered suggestions and recipes to make Japanese food based on what you could find in an American supermarket in 1980. Instead, by introducing the least compromised version of Japanese food to Western readers, building a real understanding of that food, and then trusting readers to apply their own judgment, this book has become the single best reference for Westerners looking to learn Japanese cooking and remained so for almost 30 years.

    Which is another great reason to buy Japanese Cooking, A Simple Art - it will undoubtedly be just as useful in another 30 years as it is now.
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  • Harold Rubin
    5.0 out of 5 stars Five Stars
    Reviewed in the United Kingdom on April 24, 2018
    Verified Purchase
    A very useful and brilliant work. One book that is sufficient for a study of Japanese cookery and ingredients.
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  • Kenzo Toga
    5.0 out of 5 stars Terrific, Authentic Japanese Cookery
    Reviewed in the United States on July 10, 2012
    Verified Purchase
    This has been the cookbook that I have reached for over the years when I want to cook a Japanese dish. I look for a certain ease of cooking, authenticity, and family-pleasing qualities. One of the best parts about this book is the overall information of styles of cooking, types of products, and variety of uses of recipes that one needs to adapt these dishes into one's family's everyday cooking. From Japanese pickles (tsukemono) to kimpira to umeboshi, you'll find it all. I love to make the ponzu, even if one can buy that at the local store now; the homemade version is way better!

    There is a preface by M.F.K. Fisher that is delightful, and everything is thoughtfully presented.

    This book was a second-hand book ( as it is out of print) and the copy was in very good shape, especially for the money. It is to be a present for the next generation in our family- an absolute treasure!
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