Japanese Cooking: A Simple Art

The book was written by Shizuo Tsuji and originally published in English in 1980. Tsuji was a highly influential figure who founded the Tsuji Culinary Institute in Osaka, one of Japan's most prestigious cooking schools. His goal was to bridge the gap between Eastern and Western culinary understanding.

While the book is incredibly comprehensive, it is considered a must-have foundational text for anyone seriously wanting to learn authentic Japanese cooking, from novices to professionals. It explains the philosophy of Japanese cuisine, basic cutting techniques, and the essential equipment required. Tsuji breaks down complex topics like filleting fish and making dashi into approachable steps.

Yes, 'Japanese Cooking: A Simple Art' includes extensive sections on preparing sashimi and various types of sushi. Tsuji explains the exact method for preparing the perfect sushi rice and slicing raw fish. It also dives deep into the specific types of fish used in traditional Edomae sushi.

The original English edition was published in 1980, introducing authentic Japanese techniques to a Western audience that was largely unfamiliar with the cuisine. An updated 25th-anniversary edition was later released in 2006, featuring a new foreword by renowned chef M.F.K. Fisher. It remains a standard textbook in many culinary schools today.