Japanese Cooking

Description

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. Contents FOREWORD Ruth Reichl INTRODUCTION M. F. K. Fisher NEW PREFACE Yoshiki Tsuji PREFACE COLOR PLATES Part One The Japanese Meal Ingredients Utensils Knives Selecting and Cutting Fish, Chicken, and Vegetables Basic Stock—Dashi Making Soups—Suimono and Shirumono Slicing and Serving Sashimi Grilling and Pan-Frying—Yakimono Steaming—Mushimono Simmering—Nimono Deep-Frying—Agemono Japanese Salads—Sunomono and Aemono One-Pot Cooking—Nabemono Rice—Gohanmono Sushi Varieties Noodles—Menrui Pickling Vegetables—Tsukemono Sweets and Confections—Okashi Tea and Saké Part Two Soups—Suimono and Shirumono Sashimi Grilled and Pan-Fried Dishes—Yakimono Steamed Dishes—Mushimono Simmered Dishes—Nimono Deep-Fried Dishes—Agemono Salads—Sunomono and Aemono One-Pot Dishes—Nabemono Rice Dishes—Gohanmono Sushi Noodles—Menrui Sweets—Okashi Miscellaneous APPENDICES Seasonal Japanese Fish Fish Available in United States Markets That Can Be Used in Japanese Cooking Calorie Table of Selected Japanese Foods Weights and Measures—Metric Conversion Tables INDEX