Practical Japanese Cooking: Easy and Elegant

by Koichiro Hata, Shizuo Tsuji, Yoshiki Tsuji

Book Overview

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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0870117629
• Release Date: September 1991
• Publisher: Kodansha USA
• Length: 152 Pages
• Weight: 2.10 lbs.
• Dimensions: 8.9" x 0.9" x 11.8"

Customer Reviews

Authentic Step-by-step Recipes with Gorgeous Pictures

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)

P. J. C. is a nice expansion from sushi only cookbooks

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.