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Japanese Cooking: A Simple Art, by Shizuo Tsuji
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When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.
Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels, and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients, and textures have been fused into dishes from a wide variety of other cuisines. What hasn't changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words--and the dishes they help produce--are as fresh today as when they were first written.
The 25th Anniversary edition celebrates Tsuji's classic work. Building on M.F.K.Fisher's eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new preface by the author's son and Tsuji Culinary Institute Director Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.
- Sales Rank: #94857 in Books
- Brand: Tsuji, Shizuo/ Fisher, M. F. K. (INT)/ Reichl, Ruth (FRW)/ Tsuji, Yoshiki (INT)
- Published on: 2012-02-17
- Original language: English
- Number of items: 1
- Dimensions: 7.60" h x 1.70" w x 10.20" l, 3.20 pounds
- Binding: Hardcover
- 508 pages
From 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 Gourmet editor-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 � Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
. . .quite the most illuminating text around on Japanese food. . . Nigella Lawson
. . .this is much more than a cookbook. It is a philosophical treatise about the simple art of Japanese cooking. Appreciate the lessons of this book, and you will understand that while sushi and sashimi were becoming part of American culture, we were absorbing much larger lessons from the Japanese. We were learning to think about food in an entirely new way. from the new Foreword by Ruth Reichl
If Kurosawa had ignited my love for the country, Mr. Tsuji deepened and defined it. Jonathan Hayes in The New York Times
A complete guide to Japanese cooking, this collection is a must-have for anyone interested in Japanese food or culture. Publishers Weekly
My go-to for reference and classic recipes. Debra Samuels, The Boston Globe
A core addition to any and all personal, professional, or community library multicultural cookbook collections. Midwest Book Review
Still the foremost source book of cooking concepts and recipes from Japan. GlobalGourmet.com
About 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.
Most helpful customer reviews
50 of 50 people found the following review helpful.
Requires a little investment of time
By jannielane
Japanese Cooking: A Simple Art can be intimidating unless one invests a little time in reading the introductory chapters. Recipes are arranged around cooking techniques, not ingredients. There are no chapters for "meat," "poultry" and "vegetables," but instead the recipes are organized by grilled foods, fried foods, steamed foods, sashimi, sushi, etc. In addition, it is helpful to have a basic knowledge of Japanese ingredients and Western substititions, so recipes that call for burdock root, for example, do not have to be rejected if one has a carrot to substitute. Japanese meals can be complex and contain many small dishes, or can consist of a casserole served with rice and pickles. All of these items are in Japanese Cooking: A Simple Art. Start small with a single dish, and move up to a full meal.
I'm not likely to cook a casserole that involves a whole fish head (not easy to come by in Colorado), but I make "Potato Tumble" quite often in the winter, and it is a simple comforting dish, alone worth the price of the book. The term "art" in the title tends to make the book sound demanding, but it is, in reality, full of straightforward recipes that celebrate good quality ingredients, as it the goal of modern cooking.
UPDATE: Almost two years later, and this is still my favorite Japanese cookbook, despite the fact that I keep buying other cookbooks hoping to find a rival (for what reason, I do not know). I've read this book cover to cover several times and find it entertaining and relaxing every time. I am lucky because there is a wonderful Japanese market three blocks away from my office, but I also find that I can cook many of the recipes with ingredients from my local supermarket, as long as I have the basics of soy sauce, dashi, mirin and the proper rice in my pantry.
I have several lavishly illustrated Japanese cookbooks that intimidate me because my dishes are not as dazzingly beautiful as the photographs. Since Japanese Cooking: A Simple Art is minimally illustrated, I find it less intimidating, because I don't have a pre-conceived vision of how a dish should look. I'm sure that Japanese housewives strive to create attractive meals for their families, but my guess is that on a daily basis, beauty is secondary to getting a meal on the table, just as it is in the United States.
2012 update: My original hardbound copy has split apart, so I am ordering the new edition and will be most interested to compare it to the old version.
32 of 33 people found the following review helpful.
Not just a Japanese cook book-- this is **THE** book on Japanese cooking
By BBP
I won't call Shizuo Tsuji's masterpiece a cookbook. Instead, I call it a "book on cooking". The distinction is esoteric perhaps, but important. If you think of cookbooks as paint-by-numbers manuals that merely show you the mechanics of recipe preparation with little in the way of actual food education, then by all standards, "Japanese Cooking: A Simple Art" is not a cookbook. It is a book on cooking, specifically, Japanese cooking. And not just any book on Japanese cooking. It is THE book on Japanese cooking, widely recognized and lauded as one of the best of its kind. It is a rare gem.
As a testament to the instantly recognizable caliber of this text, I offer this anecdote: I discovered it several years ago while I was living in Japan. It belonged to an American ex-pat, a foodie who spent part of his time there apprenticing in a soba shop in Akita, so he really knew his stuff. With just a casual flip through the pages (being a foodie myself), I immediately saw the value of the book and made a mental note to buy it when I came back to the US. I had forgotten about it until now, but now that I have it, I am very happy with the purchase.
True to Tsuji's pedagogical background as a culinary school founder, this book doesn't just teach recipe mechanics. It seeks to train you in the art and techniques of Japanese food preparation, with a healthy dose of etiquette, culture, philosophy, and history thrown into the mix. It is certainly ambitious in scope and perhaps not for the uninitiated.
I would say a moderate/advanced beginner level of familiarity with Japanese cuisine (or general Asian ingredients, at least) and comfort level around the kitchen is a prerequisite. Failing that, a willingness to learn and make a lot of failures. Most Americans will never have heard of many of these ingredients, and some are indeed hard to find, or impossible outside of major metropolitan areas or communities with a large Asian population. But here's an important tip: You'll find many of the most important base ingredients in Korean or Chinese supermarkets, should you live near any. Stuff like miso paste, udon, wakame, mirin, short grained rice, and seasonings are commonly sold there. Many of the vegetables used in Japanese cooking are also found there, dry or fresh. Here in NYC, I can find 95% or more of the ingredients in Chinese stores. You can buy shiso seeds on Amazon to grow yourself should you be so adventurous!
If you want a book with lots of step by step photos and glossy color blowups of finished recipes (aka, "food porn"), this is not for you. Aside from 17 pages of photos and fish illustrations at the front, the entire presentation is devoid of photography, deferring instead to line drawings. This is a good choice, as the drawings are crisp and exhibit line economy and clarity, something that is often difficult to achieve with photography. They also add a touch of class to the book.
Similarly, if you are looking for quick-fix recipes that sacrifice authenticity for ease of preparation in the American home, dishes requiring little effort and no prior cooking experience, or foods limited to ingredient available in the average American supermarket, this book is also not for you. There are plenty of other books that will fit the bill. "Good enough to pass" isn't good enough here, and Tusji makes no compromises. Some of the dishes detailed are quite laborious or difficult for beginners. For example, he teaches you how to cut whole fish for sashimi.
For true lovers of Japanese food (not just people who go to a sushi restaurant, order the "sushi deluxe" and call themselves aficionados), you owe it to yourself to order this book. What you'll get is an exhaustive overview of the diversity of Japanese food, the majority of stuff which you'll never see in Japanese restaurants in the US, however authentic they claim to be. Don't expect instant results, but instead, be patient and enjoy the journey into food education (a Zen-like approach that is not out of line with the spirit of the book). Japanese sushi chefs supposedly spend years learning how to form the rice ball before they are even allowed near the fish.
Enjoying the freshness of food and appreciating nature's seasons and its broad spectrum of flavors is the essence of Japanese gastronomy and culinary art. Enjoy the book and happy cooking!
29 of 30 people found the following review helpful.
Indispensable
By Antonio P. Manahan
This is an indispensable book to any cook's library. The original edition was written in an era of mystery. Japanese food was not known to many. In this light (or darkness) the author painstakingly explains the nuances of japanese cuisine. No other author takes such an effort.
We live an era of globalized cuisine where sushi is served at cafeterias, oriental ingredients are available everywhere, and almost every species of fish is available regardless of origin. Despite our growing familiarity with the cuisine most of us are still ignorant about what makes a meal japanese. This book has served as an introduction to cooking japanese food to most serious cooks. It is unfettered by all of the attempts at fusion japanese (cream cheese and salmon sushi, spam musubi etc.) and is strictly focused on classical cuisine. Most new cookbooks about japanese cuisine stray from the classical cuisine and lack authenticity. Japanese Cooking: A Simple Art belongs beside Julia Child's Mastering the Art of French Cooking, Jacques Pepin's La Technique, and Richard Olney's the Good Cook series. The only other way I know of learning the proper way of cooking japanese food is to work for a great japaese chef.
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