Japanese Cooking A Simple Art | By Shiizou Tsuji

By Edge of Humanity Magazine, January 6, 2021

This book was hand-picked for review, from The Hermit Poet’s International Cookbook Collection.

Wow ! This is an outstanding comprehensive book on Japanese cooking. I have spent time in Japan and I must say that the Japanese people know how to cook and make sushi. This hardcover book will give you hours and hours and hours of enjoyment in the kitchen; experimenting with Japanese food.

The book is divided into part one and part two. There also includes a forward, introduction, new preface, preface, color plates, appendices, and color plates. For example; part one includes: the Japanese meal, ingredients, utensils, knives, selecting and cutting fish, basic stock, making soups, slicing serving sashimi, grilling and pan-frying, steaming, simmering, Japanese salads, sushi varieties, pickling vegetables, noodles, rice, sweets and tea.

A few of the Hermit Poet’s Favorite recipes:

1. Seafood platter with pine needles (Page 197)

2. Vinegared octopus (Page248)

3. Flounder in the woodpile (Page 274)

4. Moon noodles (Page 454)

Book information:

Publisher : Kodansha International; 25th Anniversary edition (February 17, 2012)
Language: : English
Hardcover : 508 pages
Item Weight : 3.21 pounds
Dimensions : 7.6 x 2 x 10.4 inches

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