. . .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
Provides an authoritative introduction to traditional Japanese cooking, with lessons in basic culinary techniques, discussions of ingredients and utensils, two hundred versatile recipes, and simple table etiquette.
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