Review: Japanese Cooking: A Simple Art by Shizuo Tsuji

Japanese Cooking [1980/2007] – ★★★★1/2 November is a non-fiction reading month, and I thought I would review something from a non-fiction genre I have hardly touched – food non-fiction. Japanese food may bring to mind certain stereotypical images, such as a conveyor belt sushi or raw seafood. However, Japanese food is so much more than this. This book by chef and teacher Shizuo Tsuji (1933-1993) explains clearly and succinctly traditional Japanese cuisine and food, its types and preparation, focusing on special recipes, and Japanese eating customs, which centre on a balanced diet that prioritises aesthetics and seasonal changes. Everything you have ever wanted to know about Japanese food and its intricate preparation is in this book, which includes over five hundred drawings, and more than two hundred recipes, from hot pots and rice dishes to sushi and grilled cuisine. Shizuo Tsuji was once the head of the cooking school Ecole Hotelier Tsuji in Osaka, the largest establishment for training chefs in Japan, and he definitely knows what he is talking about in this book. The chapter on sushi, for example, is fascinating. “Sushi marries the flavor of vinegared rice to the clean flavor o...