Japanese Cooking: A Simple Art

by Shizuo Tsuji

Original publisher: Kodansha USA Inc

Date of publication: 1980

ISBN: 1568363885

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Recommended by

MiMi Aye

Blogger and cookbook author

As the title suggests, this is *the* book for people interested in Japanese cooking rather than just recipes. In fact, the sections are divided by technique rather than ingredient, and this in itself is an important insight into how Japanese cuisine works - dishes (and indeed courses in restaurants) are described as simmered or grilled or pickled, rather than starters and mains. Overall, a captivating insight into Japanese food and food culture, and worth the investment of time (it's a dense read) and money.

Lisa Gershenson

Food entrepreneur and culinary educator

Tsuji’s goal was not merely to present a series of recipes, but rather to teach the reader how to cook in the spirit of Japan––or as he puts it, to “lay open the heart of Japanese cuisine.” To accomplish this, the book is not organized like traditional Western cookbooks, by course or by ingredient. In the spirit of traditional Japan, it is organized by cooking methods, which is how a meal is planned.

Jill Dupleix

Food writer

This is the definitive Japanese cookbook, the one I always turn to in order to find out how things are really done, as opposed to being done for the camera, or being compromised in some other way. It’s not hip, it’s not counter-culture, it IS culture. Magnificent on detail, uncompromising. And how lovely, that MFK Fisher wrote the foreword; what a lovely synergy of cultures.

Sue Dyson and Roger McShane

Food writers

Shizuo Tsuji is a polymath with interests in Japanese cooking, classical music and travel. But his real skill is the ability to precisely describe a dish and the techniques required to prepare that dish even though it might take many pages. This is the ultimate guide to one of the world's great cuisines.

Ally-Jane Grossan

Food Blogger

Simply the best step-by-step book of how to cook the most beautiful cuisine in the world. Simple line drawings explain exactly how to cut, steam, grill and skin everything from lotus root to sea bream.

Michael Booth

Food writer

For a long time this was the only window into the amazing world of traditional Japanese cuisine, and it inspired my first visit to Japan to research ‘Sushi and Beyond’.

Darren Purchese

Chef and owner, Burch & Purchese Sweet Studio

The bible of Japanese cooking but simple to understand. Detailed recipes as well as text and illustrations. Really inspirational and a life work in one book.