Amazon.com
Japanese food was virtually unknown in many Western cities in the 1980s, when Shizuo Tsujii wrote Japanese Cooking: A Simple Art. M.F.K. Fisher's introduction eloquently sets the stage for Tsujii's classic work. It may be the most thought-provoking piece ever written about Japanese food for non-Asians, pointing out how food and even the physical act of eating differ from what they are in Japan. Tsujii's writing is clear and educational. He talks specifically to a Western, non-Asian audience, demonstrating far more awareness of our culinary preferences and prejudices than most Westerners have for his. Following the preface (which should not be skipped), an arrangement of color photos of key ingredients and dishes sets the scene. Next, part 1 provides a thorough explanation of techniques for Japanese cooking and instructions for making all the basic elements of dishes. These "lessons" cover cutting vegetables, steaming, grilling, and deep frying the Japanese way, and even how to make sushi. Recipes cover Basic Vinegar Salad Dressings, Sushi Rice, and Teriyaki. To prepare Vinegared Octopus, a complete series of drawings clearly demonstrates each step.

Part 2 consists solely of recipes. Gather together fresh ginger, soy sauce, the sweet wine mirin , sake, and rice vinegar and you can make many of them. Beginners might start with Deep Fried Chicken Patties, Steak Teriyaki, Tortoise Shell Tofu, simply bathed in a tasty sauce, and Asparagus Rice, a light and colorful dish. Because of its combination of background information, comprehensive recipes, and excellent instructions, Japanese Cooking: A Simple Art will always remain an important book for learning about this simple yet complex cuisine. --Dana Jacobi Book Description
US: Available in April 2007

Since its release twenty-five years ago, Shizuo Tsuji's encyclopedic and authoritative work has been the acknowledged "bible" of Japanese cooking. Unrivaled in its comprehensive explanation of ingredients, tools, and techniques, the book guides readers through recipes with clear prose, while technical points are made understandable with deftly executed line drawings.

Much more than a collection of recipes, the cookbook is a masterful treatise on Japanese cuisine. In his preface, the author (who was truly a Renaissance man of Japanese and world gastronomy) discusses the essence of Japanese cooking, with its emphasis on simplicity, balance of textures, colors, and flavors, seasonal freshness, and artful presentation.

M. F. K. Fisher's introduction to the 1980 edition is a not-to-be-missed work of food writing. A new foreword by Ruth Reichl and an additional preface by Tsuji Culinary Institute president Yoshiki Tsuji provide culinary and historical context for the 25th Anniversary Edition. Eight pages of vibrant new color photographs illustrate over seventeen finished dishes.

After introducing ingredients and utensils, the twenty chapters that make up Part One consist of lessons presenting all the basic Japanese cooking methods and principal types of prepared foods—making soup, slicing sashimi, grilling, simmering, steaming, noodles, sushi, pickles, and so on—with accompanying basic recipes. Part Two features 130 carefully selected recipes that range from everyday fare to intriguing challenges for the adventurous cook. Together with the recipes in Part One, these allow the cook to build a repertoire of dishes ranging from the basic "soup and three" formula to a gala banquet.
... Read more

Customer Reviews (35)

Interesting Read
I purchased this for my daughter for Christmas.I took some time to browse through the book and found it full of interesting information in addition to recipes and directions on how to prepare ingredients.I was very impressed, as was my daughter.

Not Really so Simple
A beautiful book, clearly written, but the simple of the title is misleading. These are difficult, exacting recipes calling for both ingredients and kitchenware that require a search in specialty Japanese markets.

Best Japanese Cookbook
My wife and I bought this cookbook in Japan 25 years ago and have used it often since then. It is the best I've found on describing ingredients and how to do certain techniques especially making sushi rice.

Excellent book if you are serious about food.
This book explains everything, and is actually an enjoyable read.

Indispensable
This is an indispensable book to any cook's library. The original edition was written in an era of mystery. Japanese food was not known to many. In this light (or darkness) the author painstakingly explains the nuances of japanese cuisine. No other author takes such an effort.

We live an era of globalized cuisine where sushi is served at cafeterias, oriental ingredients are available everywhere,and almost every species of fish is available regardless of origin. Despite our growing familiarity with the cuisine most of us are still ignorant about what makes a meal japanese. This book has served as an introduction to cooking japanese food to most serious cooks. It is unfettered by all of the attempts at fusion japanese (cream cheese and salmon sushi, spam musubi etc.) and is strictly focused on classical cuisine. Most new cookbooks about japanese cuisine stray from the classical cuisine and lack authenticity. Japanese Cooking: A Simple Art belongs beside Julia Child's Mastering the Art of French Cooking, Jacques Pepin's La Technique, and Richard Olney's the Good Cook series. The only other way I know of learning the proper way of cooking japanese food is to work for a great japaese chef. ... Read more

Book Description
Cooking expert and lifestyle guru Harumi Kurihara has won over the hearts of Japanese home cooks with her simple, delicious recipes. After selling millions of copies of her cookbooks, magazines, and housewares in her home country, this charismatic former housewife now shares her award-winning kitchen secrets with Americans for the first time.

These elegant, effortless recipes reflect Harumi's down-to-earth approach to Japanese cooking. Simply written and featuring everyday ingredients, recipes include Pan-Fried Noodles with Pork and Bok Choy, Warm Eggplant Salad, Japanese Pepper Steak, Seafood Miso Soup, and Harumi's popular Carrot and Tuna Salad, along with a chapter on simple ways to make delectable sushi at home.

Demystifying Japanese cooking and celebrating freshness, seasonality, and simplicity, this delightful book introduces Americans to one of the food world's brightest stars, and invites us to cook with her, one gracious dish at a time. ... Read more

Customer Reviews (14)

A Pleasure to Read and Enjoy
I enjoy reviewing and using Harumi's Japanese Cooking Cookbook.Since I have a family who enjoy Japanese cooking, it is a wonderful opportunity to be able to purchase a lasting memory that I can enjoy over and over in my home.Recipes from another country is so thrilling to experience and enjoy.Thank you for providing me with this source.

Good Ideas but....
This cookbook has some great ideas and I will probably try making one or two recipes in it.It is not an traditional Japanese cuisine cookbook.Its like saying that all of Martha Stewart's recipes are traditional American cuisine.All of Harumi's recipes have quality ingredients and the book explains any new or different cooking techniques quite well, but most of the recipes are not something I really want to eat.It is a good book and its not Harumi's fault that I dont like a lot of ingredients she uses.I do think it was worth the price since I love looking at cookbooks to get new ideas for cooking.I may not use very many recipes from her book, but it does give me good ideas for influencing my home cooking.

So much easier than I thought!
I have cooked several dishes out of this book and they are fast, as well as being much easier to cook than other Japanese cookbooks/recipes. And I think the recipes are pretty authentic to modern (and much of classic) Japanese cooking. She gives you short-cuts where they do not compromise quality. They taste wonderful too - I was really impressed by the fried mackerel. I can't wait to try all the recipes. The ingredient notes and glossary are also very helpful, since some ingredients are not easy to find unless you have an Asian grocery store close. They give you substitutes for those things. The recipes do stay true to the healthy nature of much of Japanese cuisine.

gift for father's day
I don't know much about this product as it was a gift and not mine, but dad said he loved it (then again he is required to!).

Useful Book on Japanese Style Cooking
This is a good book on basics of Japanese Cooking.Be aware that it is a very small book with few recipes, so I would not really call it a cookbook, more of a reference really.What there is of it is enjoyable. ... Read more

Book Description
Cooking expert and lifestyle guru Harumi Kurihara has won over the hearts of Japanese home cooks with her simple, delicious recipes. After selling millions of copies of her cookbooks, magazines, and housewares in her home country, this charismatic former housewife now shares her award-winning kitchen secrets with Americans for the first time.

These elegant, effortless recipes reflect Harumi's down-to-earth approach to Japanese cooking. Simply written and featuring everyday ingredients, recipes include Pan-Fried Noodles with Pork and Bok Choy, Warm Eggplant Salad, Japanese Pepper Steak, Seafood Miso Soup, and Harumi's popular Carrot and Tuna Salad, along with a chapter on simple ways to make delectable sushi at home.

Demystifying Japanese cooking and celebrating freshness, seasonality, and simplicity, this delightful book introduces Americans to one of the food world's brightest stars, and invites us to cook with her, one gracious dish at a time. ... Read more

Customer Reviews (14)

A Pleasure to Read and Enjoy
I enjoy reviewing and using Harumi's Japanese Cooking Cookbook.Since I have a family who enjoy Japanese cooking, it is a wonderful opportunity to be able to purchase a lasting memory that I can enjoy over and over in my home.Recipes from another country is so thrilling to experience and enjoy.Thank you for providing me with this source.

Good Ideas but....
This cookbook has some great ideas and I will probably try making one or two recipes in it.It is not an traditional Japanese cuisine cookbook.Its like saying that all of Martha Stewart's recipes are traditional American cuisine.All of Harumi's recipes have quality ingredients and the book explains any new or different cooking techniques quite well, but most of the recipes are not something I really want to eat.It is a good book and its not Harumi's fault that I dont like a lot of ingredients she uses.I do think it was worth the price since I love looking at cookbooks to get new ideas for cooking.I may not use very many recipes from her book, but it does give me good ideas for influencing my home cooking.

So much easier than I thought!
I have cooked several dishes out of this book and they are fast, as well as being much easier to cook than other Japanese cookbooks/recipes. And I think the recipes are pretty authentic to modern (and much of classic) Japanese cooking. She gives you short-cuts where they do not compromise quality. They taste wonderful too - I was really impressed by the fried mackerel. I can't wait to try all the recipes. The ingredient notes and glossary are also very helpful, since some ingredients are not easy to find unless you have an Asian grocery store close. They give you substitutes for those things. The recipes do stay true to the healthy nature of much of Japanese cuisine.

gift for father's day
I don't know much about this product as it was a gift and not mine, but dad said he loved it (then again he is required to!).

Useful Book on Japanese Style Cooking
This is a good book on basics of Japanese Cooking.Be aware that it is a very small book with few recipes, so I would not really call it a cookbook, more of a reference really.What there is of it is enjoyable. ... Read more

Book Description
A comprehensive, fully illustrated cookbook of popular Japanese recipes Japanese Homestyle Cooking makes use of each season's most plentiful ingredients for preparing delicious meals. Including over 135 recipes, this comprehensive cookbook brings the most popular meals in Japanese homes to
your home.

The menu variety is stunning, with foods that are simmered, broiled, pan-fried, deep-fried, steamed, and dressed with vinegar. Recipes include Sashimi, one-pot meals, rice, noodles, soups and more. Since Japanese cuisine is world renowned for using healthful ingredients it is no surprise that the
dishes featured here are ideal for health-conscious and weight-conscious consumers.

All dishes are beautifully photographed in color and include fully illustrated, easy-to-follow directions. A special feature provides an illustrated listing of common Japanese utensils with directions for their proper use.Japanese Homestyle Cooking is the best reference you'll find for making
delicious, healthy Japanese meals everyday. ... Read more

Customer Reviews (9)

Perfect for me
This is the best layout with lots of color pictures to illustrate step by step the recipes.I have a handful of well rated Japanese cookbooks but this one has the best layout so it is my favorite and the one I want to recommend.It makes me WANT to get cooking.

This book's style is of the kind found in books that are sold in Asian bookstores.

As with all the Japanese cookbooks I own, the writers mention Chinese cooking to compare and declare that something is similar but uniquely Japanese.However, that is not true but the authors are not authorities on Chinese cooking and culture so they can't be expected to know everything or anything true about Chinese authenticity.I bear this in mind and forgive the errors because I buy the book out of interest in Japanese not Chinese cooking. This book contains much fewer references and assumptions to Chinese than the other cookbooks such as the false claim that the cheap bamboo steamer baskets are the archetypal Chinese steamer equipment and that the square steamers or metal steamers are not Chinese.One can say that this is more procedure and less editorializing than other cookbooks.

This book could be sold in a Chinese bookstore without being offensive and would delight the Chinese with its recipes. I recommend this book and wish the author had written more than two books.

Lovely book.
Very nice - I love the illustrations and photos!

I find I needed to pair it with a dictionary for shopping, though.

"Homestyle"
Don't buy this book if you expect to make anything that you would see on a standard Japanese table.I was given it after I expressed a desire to make some of the foods I'd learned to love living in Japan and was sorely disapointed.The pictures are lovely, however, and if you are just going for intresting dishes its not that bad.Its a lovely thing to page through to work up an appatite.

Very good, but too tool specific
What some people fail to realize, including apparently the author, is that you can substitute tools that you have for those required for preparation, even is that process is specialized like making square eggs.You only really need a small all-purpose knife, a serrated knife, a square baking tray (for the omelettes), a wok, two pots of different size for cooking soup and/or noodles, a pan, a cutting/rolling board, and a strainer.For steaming, simply put the foods into the strainer, and let the steam pass through.

Buying exotic tools doesn't work, as you can do the same with those you have once you know how to use them for this purpose, whereas odd tools you will only use once if you do not feel comfortable with them.

Great Book for Beginning Chefs
This is a great book for those of us who don't cook very often.The recipes are not quick but they're easy, and there are enough choices to make up for the occasional lack of utensils.This book is also available in English in Japan, which is helpful for those of us who are mada nihongo ga jouzu ni narimasen. ... Read more

Book Description
Harumi Kurihara, Japan's most popular cooking expert, earned raves from critics and home cooks around the world for her award-winning English-language debut, Harumi's Japanese Cooking. Now she returns with a second-and more intimate- collection written specifically with the Western palate in mind.

Harumi's Japanese Home Cooking presents seventy new recipes that exemplify her irresistible, down-to-earth style and simplicity-from Clear Soup with Pork, Spinach Dumplings, and Prawns in Chili Sauce to Potato Salad Japanese Style and Harumi's Baked Cheesecake. In addition, the book presents authentic preparation techniques and serving suggestions ... Read more

Customer Reviews (2)

Essential and Delicious
If I were to use one word to describe Harumi Kurihara's second cookbook, Harumi's Japanese Home Cooking, it would be, "essential". It is 160 pages of bliss. Ms. Kurihara's writing is clear and concise, enabling even the most novice cook to delve into the realm of Japanese cooking with the greatest of ease and complete success.

Harumi Kurihara has become an icon in Japan, and it's easy to see why. Her detailed techniques and stunning photographs convey her love for cooking and draw the reader in.

The book begins with Japanese cooking techniques to help you get started, (and leaves me wanting a ginger grater) and is rounded out with a glossary at the end. Throughout the book there are Harumi's Hints, Ingredients Notes and Menu Planning tips as well as a full section on menu planning at the back of the book and a short, but very informative, section on Bento-or Japanese lunch boxes. There is nothing this book doesn't have to set you on your way to creating beautiful Japanese meals in your own home.

Beyond the miso soup variations, my personal list of must-makes includes Japanese Green Tea Risotto, Pork in Crispy Breadcrumbs and Grilled Salmon "Yuan" Style.

Don't miss the chance to pick up your own copy!

chic cuisine from Japan
Harumi has been compared to Martha Stewart. That's wrong. Harumi is way cooler and way nicer.

This is her first book in English--she's BIG in Japan....superb advice on Japanese cooking techniques---recipes are easy to follow--excellent photos.

Here are some standouts: Eggplant Gratin with Tofu and Miso Sauce

Sukiyaki Donburi

Checked-Top Sushi

Chinese-Style Dumplings

Grilled Salmon "Yuan" Style

Warm Cabbage Salad

Peppers and Crab Mixed Rice

all yum!! ... Read more

Customer Reviews (5)

Classic
I own the hardcover edition of the book, and assume the same content as soft cover. This book may have slight problems with editing, organization, but the quality of the content is top notch. The great photographs really convey the way traditional Japanese food is presented, and not trying to be "modern" and "fusion." I own many books on the subject, some costing alot more. This book has a great depth to it, And I consider it to be one of the most valuable books I own. Not as user friendly as some books but in my opinion, priceless for quality of content.

Good but some problems
I also live in Tokyo and hoped that this book would be helpful to me.In some ways it is but in others there are some problems.

The English translations of dishes are quaint, misleading and unhelpful.Nabemono as "casseroles"?Nikujaga as "Simmered beef and potatoes"? In many cases the Japanese term would be better.

The index is not helpful.If you look up "sukiyaki" in the index you will not find it under "sukiyaki".If you know the Japanese names of foods, the book is not convenient to use. You have to guess what arbitrary English name the author may have chosen.

The measurements are an inconsistent mix of metric and non metric - a good editor would have fixed that. (Why not both?)

Only a limited coverage of Japanese food is given.Many well known dishes didn't make it, but in fairness, you have to draw the line somewhere!

A few unauthentic ingredients are included and I think they should be described as such.I would rather only substitute when I can't find what I really want but the auther seems to have made a few decisions in this regard without telling us.

Coverage tends to be a little skewed toward foods presumably preferred by foreigners, which makes the book a little less appropriate for serious cooks.

The Joy of a GreatCookbook!
This is a wonderful concise Japanese cookbook by an artistic chef, Kuwako Takahashi. It has many color pictures of beautiful presentations, clearly written recipes, and a great variety of classic and and some contemporary dishes.

Having "eaten my way around" at some restaurants in Japan and at many US Japanese restaurants, it's a double pleasure to see presentations I recognize as "classics", and to have the author describe clearly, often with clearly labelled drawings, just how to cut and arrange the component items from vegetables to fish and different types of sushi, and have you proud to serve them in a well presented dish or platter!

Not sure how to serve Japanese dishes...not a problem! The author show how to make tea, serve sake, and even shows the traditional order of courses as suggestions.Nearly all of the ingredients can be obtained at a typical local Asian grocery, with the remaining ones obtainable over the internet.The inari zushi covers or "bags" even come in cans, so that shortcut takes care of a few steps, if one is so inclined.

There are over 17 simple salad dressings, 8 simple ways to prepare tasty attractive rice dishes, and beautiful photos of sukiyaki to sushi, so you know how the item should look. She even has some pages on decorative food cutting. It's petty clear which are simple recipes, and which are more complex by the list of ingredients, so work your way up, from many simple and elegant recipes, to more complex if you desire.

There's a glossary of Japanese ingredients, and their substitutes, when appropriate.

The only "fault" I found is that the classic "shabu-shabu" was not in the index as such, I had to find it under "casseroles", as nabemono (a quick stew) is translated into that in English, and udon noodles are under "noodles"...fair enough!

I have the hardbound 311 page, 1994 4th printing of the 1986 copyright, and this book is preferable over many of the more recent books with it's ease of making simple tasty meals, and overall helpfulness, with pictures and suggestions to make the meals look likeartistic gourmet meals, epecially if you have little prior food artistry experience.

easy to read!
I found this cookbook to be easy to read, with plenty of photographs and easily understood.This is not a hardcover book, but I kept it since it has so much valuable information about a cooking forum that I haven't seen much in the midwest.I'm loving trying the new recipes!They are as good as in any Metro Detroit Japanese quality restaurant - even better.I consider myself lucky to have so many markets available to me!

non plus ultra
I live in Japan. My wife is Japanese (but I do most of the cooking at home.) Our son-in-law is a well-known "ita-mae" - Japanese chef at a famous resort hotel. So, I am somewhat familiar with Japanese cuisine... and I get immeasurable pleasure surprising all of my family with delicious dishes prepared under the tutelage of Takahashi-sensei. Her recipes are easy to follow, produce delicious results, and are authentic. The family is still talking about the seafood casserole (nabe) I made for New Year's festivities using this book. My personal favorites are the simmered pork and daikon, the kinpira, the pickled lotus root, ...where do I stop? It's all good. No, it's delicious!

I have several English-language Japanese cookbooks - all quite good, but this is my favorite. It is quite simply "hors concours," the non plus ultra. The only thing you need to supplement this gem is a copy of Richard Hosking's "A Dictionary of Japanese Food, Ingredients and Culture" - and you really don't need it. Takahashi-sensei's glossary and explanations are enough.

If you love or are simply interested in Japanese cuisine and want the very best cookbook available to produce it at home, do whatever necessary - short of physical violence - to get your hands on a copy of Takahashi-sensei's "The Joy of Japanese Cooking." Then, enjoy... and enjoy... and enjoy! ... Read more

Book Description
HAVE YOU EVER TRIED TO MAKE TEMPURA BUT BEEN DISMAYED BY THE RESULT?

In this handy full-color guide, you will discover the simple steps that professional chefs use to attain the perfect texture for every dish and bring out the full depth of flavor for each ingredient.

The seventy recipes in this volume are presented in full color, supplemented by full-color photographs of four, five, or more of the steps needed to prepare the dish perfectly. The key step-the professional's touch-for recipes is highlighted for quick reference.

Organized by method of preparation, the recipes include simmered dishes, elegant soups, rice dishes, noodle platters, custard-style egg dishes, seafood dishes, deep-fried and pan-fried dishes, and crisp marinated vegetable dishes.

Fundamental techniques of Japanese cooking, such as making stock, blanching vegetables, steaming rice, handling dried foods, and grilling fish, are included in each section, with illustrations for every step.

With its easy-to-use format and mouthwatering recipes, this book is an essential tool for every kitchen. ... Read more

Customer Reviews (3)

Authentic Japanese cuisine for beginners
Great photos, very detailed explanations. This is a great book to have in your kitchen's library.

Wonderfully detailed book!
This book is perfect for those looking for authentic Japanese cusine that is not overly complicated and has reasonably easy to find ingredients. This book covers all sorts of Japanese food and not only gives a detailed picture explaining how to use certain techniques, but also gives helpful hints along the way to help the reader understand WHY certain steps are made in the cooking process. (such as why you cook certain vegetables with rice in the water or with vinegar water)

I'd have to say the only drawback to this book is that it is so short, if only it was longer!

Good illustrated and easy to follow recipes
The instructions are detailed with great photos to illustrate what the dish should look like. One of the best Japanese recipe books. Some ingredients are hard to find in the States.
(Reviewed on 12/9/2005) ... Read more

Book Description
Sushi, yakitori, tempura, tofu, miso-the Japanese food explosion is here and many new and inviting dishes from Japan are finding their way into the Western heart and home.

For far too long Japanese food has been treated in the West as something precious and over-refined-pure elegant restaurant fare-when in fact it is prepared daily in millions of Japanese households without fuss of any kind. Here is the book that takes all that is good about Japanese food and brings
it into the home.

All recipes are authentic, practical, and lavishly illustrated in color. Techniques, too, are represented in color and lucidly explained. Most important, however, is the selection of ingredients: only those available in supermarkets and oriental food shops in the West are used.

From the dainty and delicate dishes that have garnered Japanese cuisine a worldwide reputation to the hearty barbecue and one-pot cornucopias of fresh meat, seafood, and vegetables-all are here at their edible best, charming and accessible, in a cookbook that is a feast for the eyes as well as the
family. ... Read more

Customer Reviews (2)

Authentic Step-by-step Recipes with Gorgeous Pictures
Looking for authentic recipes? Yes, this is the right one and covers a wide range of Japanese cuisine like appretizers, soup, sashimi, yakitori, tempura, tofu, sushi, noodles, pot dishes, and even box meal. All recipes come with detailed and easy-to-follow instructions, large & beautiful photo pictures, and some delightful illustrations for showing the preparation steps. In addition, it covers some tips on using various ingredients like bonito stock, mirin, miso paste, wasabi, and ginger, etc. Very practical. Yet, if you're more interested in cooking methods, secrets, and techniques, you should go for one of the author's book by Shizuo Tsuji, "Japanese Cooking: A Simple Art", which is also the well-known bible in Japanese cooking.

(Reviewed by Otto Yuen, 19-Jan-2006)

P. J. C. is a nice expansion from sushi only cookbooks
P. J. C. expands the novice Japanese cooks horizons from "sushi only" to a more complete Japanese cuisine experience.The recipes are clear and ingredients listed are by and large available.While this iscertainly not a Japanese cooking "bible" it certainly serves asan excellent jumping off point for those new to Japanese cooking. ... Read more

Book Description
Recipes feature traditional Japanese dishes and regional specialities from Kyushu in the south to Hokkaido in the north, as well as special fusion dishes. The author has created innovative substitutes for meat and fish utilizing tofu, seitan, and other vegetarian foods to create a truly unique Japanese cookbook. ... Read more

Customer Reviews (5)

*Sigh* It's good, but not for me.
The few recipes I've made from this book have turned out quite tasty.But almost every single recipe includes either meat substitutes or exclusively Japanese ingredients.That would be fine, except I live in a rural area where I have very little access to exotic "meats" and Japanese markets.

This book would be better if there were a complete shopping list or pantry list so I could buy stock up on ingredients when I'm in a bigger city, or are there mail order addresses where I could buy Japanese groceries?

But still, the recipes are good.Maybe I can grow shiso and daikon and whatever else in my backyard.Maybe I can find some recipes for soy sausage and other meat substitutes.Until then, this recipe book will get some good rest on the bookshelf.

Well, heck, while I'm at it, let me add one more less-than-satisfactory aspect of this book.Japanese food is all about simplicity.Most of the recipes in here, though they do taste good, are so simple it's sort of ridiculous and embarassing to even need a recipe for them.Here's one (my paraphrase): "Wilt spinach and sprinkle with sesame oil."Two ingredients.That one recipe has a whole page dedicated to it.But hey, at least that's one that I can make--I have those ingredients!

But again, the recipes end up tasting great.

A must have basic!
It's hard to search for a cookbook when you can't view it personally so I took a chance buying this and am extremely happy with it!The recipes are authentic and easy.There aren't any photographs but a few drawing to illustrate technique.The recipes are the core of Japanese cooking and the ingredients are consistant and easy to find.Exactly what I was looking for and would definatly say it was not a waste of money.This is getting alot of use.

an unexpected gem
I came across this book while researching vegan recipes for a family member who is on a really restricted diet. I am not a vegan, but I have loved every recipe from this book that I've made. The maze gohan (Japanese pilaf) and Yasai Zosui (mixed vegetable 'risotto') have become some of my favorite foods.

The book is nicely laid out and it's the perfect size book. It's long enough to contain a wealth of recipes, but not so large that it is unwieldy and awkward to actually have in the cooking area. The directions are extremely clear, and the author does a good job of explaining unfamiliar ingredients.

Vegan or not, this is one of my favorite cookbooks.

Great Simple Recipes
This is my favorite cookbook.The recipes are simple, healthy, and they don't taste like they are missing anything.

After becoming a vegan, I thought that I would be deprived of all the tastes that I grew up with.I happened upon this book at Borders and have been pleasantly surprised by every recipe that I have tried.Even my anti-vegan sister loves this book.

The recipe for gyoza is a real winner.

Very happy I have this in my kitchen.
This is a great cookbook.As a Japanese-American and a vegan, this is by far the best vegetarian japanese cookbook I've come across.

The veg-anized recipies in this book mimic the real thing--the Japanese curry out of this cookbook tastes the same as I remember thebeef/pork/chicken version tasting.The ramen recipe is as close to the real thing as I can imagine, and I'm not referring to the 6 for a dollar insta-packs from the supermarket.

The author includes traditional and modern foods, and recipes which are tradionally vegetarian and not.Most of the ingredients can be bought at your local supermarket.This is the book to get for healthy, completely vegetarian Japanse food. ... Read more

Book Description
This is a comprehensive and beautiful guide covering all aspects of Japanese cuisine, from its history and underlying philosophy, to its unique ingredients, methods of preparation, and cooking techniques. ... Read more

Customer Reviews (10)

Super book on Japanese cuisine
And I should know because I think I have all of them!

The photos are stunning and this is one of the most extensive books on Japanese food that I've found. I will admit, Japanese cookbooks written by Japanese are really the best. The few books I have written by Western authors pale in comparison. They also tend to have fewer photos for some reason.

Alot of Japanese food and the ingredients are kind of odd. Some may not appeal to Western tastes so there are substitutions which is a great idea. There are some things the Japanese love and eat which will never translate to the Western palate such as devil's tongue jelly and natto. Eww. They taste terrible (though actually it is the texture of both that really offend!).

This book however tastes great. If you are going to own one Japanese cookbook - it should be this one.

Beautiful book
Comprehensive with many beautiful pictures.Deserves a place on the coffee table for everyone to see. Contains all the information you need plus many great recipies.

Clear, Concise, and Well-Organized
As a cookbook author, I often use other works for research.I am working with a Japanese chef on his book, and I felt I needed a brush-up on Japanese ingredients.This was mainly because so many new foods have been introduced to America since I first shopped for them in San Francsico when I was learning Japanese food basics in my youth.I flipped through many books, including the ones I had already, and this book blew the others out of the miso soup, hands down.The book does the reader a great service by giving two in-depth, encyclopedic sections on Japanese cooking equipment (including food culture)and ingredients.While these two sections take up half of the book, you won't be flying blind, mixing up udon and soba or the different kinds of miso.The writing is excellent, and the recipes interesting and only mildly challenging. If you are in the market for a primer on Japanese food, look no further.

Great book and detailled introduction into Japanese cooking
Japanese Food and Cooking is what I would call a school book for Japanese cooking. Important ingredients from spices to fish, meat and vegetables are explained item per item. You will also learn the typical courses of a Japanese meal. Finally you will learn the preparation of meals and the required traditional cooking equipment. Presentation of the meals and the typical tableware to be used is also explained in detail. Creative people will start developing their own cooking ideas after working with this book. Less creative people will have to purchase additional Japanese recipe books but will go back to this book to find explanations for what they need to successfully purchase the ingredients and to prepare the meals they find in the recipe book. For me this is the basis for authentic Japanese cooking and I believe it must be the first book to own if you want to start to become a non-Japanese Japanese cook.

Love Sushi!
I'll be breef. Excellent book with large picture to the point reciepts and durable cover. I love it!!! ... Read more

Book Description
Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the chef calls it, "global cooking for the 21st century." Morimoto's unique cuisine is characterized by beautiful Japanese color combinations and aromas, while the preparation infuses multicultural influences such as traditional Chinese spices and simple Italian ingredients, presented in a refined French style. Bringing all these elements home, with helpful step-by-step instructions and gorgeous photography, this accessible book explains Chef Morimoto's cooking techniques and plating philosophies and brings Japanese cooking to your own home. AUTHOR BIO: Chef Morimoto has been the Japanese iron chef on the Food Network's weekly show, "Iron Chef," and its spinoff "Iron Chef America," since 1999. The show airs in the United States, Canada, Australia, Israel, and Hong Kong. Formerly the Executive Chef of the Sony Club and Nobu, Chef Morimoto now has his own restaurants in New York, Philadelphia, Tokyo, and Mumbai, and also created his own brand of sake and beer. ... Read more

Customer Reviews (12)

About the chef or the food?
For celebrity cookbooks, sometimes it's tough to determine how much the book is about the chef, and how much is about the food.In this case, the book falls somewhere in the middle of the spectrum.

The lessons on knives, rice, and sushi, for instance are very tough to apply.Hard to relearn his 4 years of being a rice apprentice in just a few pages, and other than "Get great fish and sharp knives" it's hard to pick up the sashimi cutting techniques.Most of these sections are, "I'll have to try it at his restaurant"

On the other side, there are several "I think I can do that" recipes.The recipe for Pork Kakuni (a fantastic dish at restaurant) leaves the reader thinking, "I can do that" as does the braised Cod.Many of the other recipes are somewhere in between.The caveat on practicality is the book definitely assumes access to a good Japanese food and grocery store.Fair enough given the author.

Try it out!

Well written. Beautiful photography.
One of the most beautifuly photographed Japanese food book.
Make you understand how much work is put into every piece of Sashimi.. amazing.

Very Elegant Cookbook, With Recipes That Are Both Difficult and Delicious...
Aesthetically, this cookbook is quite grand, offering tons of full-page, color pictures, and even entire spreads dedicated to demonstrating the process of properly slicing fish, sashimi-style.The pictures pop on nearly every page, and it gets you ready to cook, ready to sharpen your knifes.The only issue?Almost every recipe contains very difficult-to-find ingredients, and a quick read through of what is actually needed can be a bit of a reality check.You realize that only by going to a specialty market will you be able to recreate the dish, and therefore cooking these recipes requires a bit more dedication than you may be used to with your other cookbooks--this one can require planning ahead.

But don't get me wrong--if you are serious about cooking and about experiencing some of Morimoto's brilliant, layered flavors, then this cookbook is a great item.From what I have made, I can say that all the dishes have been fantastic--worth the effort, and really tasty (I've cooked the steak with Asian seasonings, the prosciutto-wrapped diver scallops in roasted sweet onions, and the tuna pizza).The only thing I wish the book went into a bit more is the process of making sushi.Morimoto does include his recipe for the perfect sushi rice, but never really gets into the specifics of making sushi at home (and it doesn't help that there are tons of colorful pictures showing vast arrays of sushi, none of which are joined by a recipe).

In the end, you have a section of the cookbook titled "For Contemplation," and some desserts.Both include many somewhat bizarre-sounding dishes created around seafood--squid, for example, and whether or not I would ever actually consider cooking any of these dishes I'm not sure.This cookbook, to be sure, is for those that enjoy the time spent in the kitchen, and want to take on some challenges.Morimoto don't play around, and he certainly doesn't play by convention....

Superior Chef provides great insight
Morimoto dwarfs other chefs by comparison.This book gives you insight to his recipes and the way he thinks.Some ingredients are hard to find unless you go online.I may never be as good a chef as Morimoto but this book was a step in the right direction.

Reference book
Christmas Day '07 - I decided to make a dinner solely out of recipes from Chef Morimoto's cookbook.My first course consisted of the miso braised short ribs tempura.The short ribs that are available to most grocery customers are definately not a good or as meaty as the ones restaurants receive.This is common knowledge.The ribs lacked the flavor I expected and I thought that the ribs were better without the tempura than with.My second course was the crispy duck.I followed the directions and bought all the necessary ingredients, but was disappointed with the results.For all of the rubbing and dipping I expected the duck to have killer flavor, but it fell short of my desires.All the food I made tasted good it was just not as good as I had hoped.You just can't beat the real deal.
The introductory pages and informational inserts were excellent.There is a ton of worthwhile educational reading in the book.Sadly, there are some pages with a horizontal background that are difficult to read.I have watched Chef Morimoto on television and have frequented his restaurant and will leave our relationship that way.
... Read more

Book Description
Those who love Japanese food know there is more to it than sukiyaki, tempura, and sushi. A variety of miso-based soups, one-pot cooking (nabemono), and vegetable side dishes with sweet vinegar dressing (sunomono) are just a few of the traditional dishes that are attracting many interested in Asian cooking. Homma presents an intriguing mixture of Japanese country cooking, folk tradition, and memories of growing up in Japan. Cooking methods include techniques for chopping vegetables, making udon and soba noodles, making tofu and using various tofu products, and making rich soup stocks. This is a book to use and treasure for its traditional Japanese cooking methods. ... Read more

Customer Reviews (13)

Beautiful book, but not what I expected
This is an impressively laid out book, with excellent photos and text about Japanese folk cooking.I find myself rarely using it, though, because to me the indexing and arrangement of the various types of dishes is a bit confusing and not so user friendly.Also, there are many ingredients that are hard to find (at least in Cincinnati).I suppose, though, that for those who are serious about authentic Japanese cooking, it is a very valuable source.It does offer many types of recipes, not just sushi, which I'm not that fond of.To me raw seafood might taste okay raw, but it's even better steamed or broiled.

INTERESTING COOKBOOK, OK RECIPES
Mr. Homma does a great job of describing traditional japanese rural cooking in his book. His style of writing is informal and friendly and gives one the impression that he really enjoys cooking. The only problem that I had with this book is that the recipes seem to be either hit or miss. Some are quite good while others don't seem to work out as well.

Practical & delicious
I've almost worn out my copy, & have recommended it to everyone I know who is interested in down-to-earth, country-style Japanese food.Not only does the author give ingredients & quantities, he explains why & how various cooking techniques evolved.You won't find the usual Japanese restaurant favorites, but there are other books for those.The breakfast ideas & recipes alone make this worth reading -- a great alternative to eggs-toast-bacon-cereal.

One minor quibble, which may have been remedied in this edition:the indexing & general organization of the book are a bit tricky.Dishes are usually listed by their Japanese names, or by their method of cooking, & the page number references in the index are not always reliable.So get a pack of Post-It notes or some bookmarks (my copy is full of them), but by all means get this book.

A true understanding of Japanese Cuisine
I am so glad to see this book back in print. I bought mine at Powell's here in Portland OR back in 91. Japanese food is so much more than sushi and Homma lets us look at some of foundations of this cuisine. If you want to understand the heart and sole of Japanese food culture this is a very good place to start. Gaku Homma is a living National Tresure for Japan and for the rest of us here in the USA. Buy this book!

This is a wonderful book!
I have eaten at Gaku Homma's restrant, Domo's, and it is wonderful but I can't eat there as often as I would like.Not that expensive but being a student I can't aford going out to eat very often unless it is McDoalds dollar menu. I bought his book and it has made it a bit eiser for me to eat good food.I also enjoy the stories behind the food and his life experiances. ... Read more

Product Description
Absolutely a fabulous book for those who are just starting in Japanese cooking or for those who just love gorgeous pictures. The first section of the book is comprised of a short cultural history to help you get the feel of why Japanese food is how it is-this includes a little section on regional foods and their differences-and goes from there to a short menu ideas section that divides the menus into the four seasons. After that, there is page after page of color photos and descriptive text that introduces you to not only foreign foods, but equipment, utensils, crockery and cutlery, drinking vessels, and much more. The next section is comprised of the popular ingredients used in Japanese cooking-rice/rice products, sauces, pickles, tea, tofu, mushrooms, seaweeds, herbs/spices...this section in it of itself is worth the price of the book. For those of us who cannot read Japanese, the pictures are detailed and beautiful-a boon in the Asian grocery. Lastly, the recipes are well written and tasty covering everything from sushi to soups and noodles to desserts and cakes. Inluded at the end there's also a shopping index for Japanese resources. This book is well rounded and a definate jewel to add to your collection. My only complaint would be that the recipes themselves use the Japanese names for the ingredients without a corresponding English name in parentheses. Although there is a glossary included, it's kind of a pain to keep flipping back and forth. All in all, that's such a minor part of a fab book. ... Read more

Customer Reviews (3)

Adequate, but omits important details in places
[Review written in May 2005]

I read this book several years ago, when I first bought it. I remember liking it at the time, although I wasn't overly impressed with it's breadth and depth on any given area or topic.

In any case, this book came to mind because this past weekend I grabbed a dozen oysters and 2 lbs of littleneck clams on a whim from a local book store. The oysters I just shucked and ate with a squeeze of lemon and a dash of CPEVO. As for the clams ... rather than making my usual pasta with fresh white clam sauce, I decided to cruise around in my library for different things to do with them. While browsing, I happened upon a recipe by Kazuko ... which is essentially a cold salad of baby clams (steamed 5 mins & de-shelled), seaweed and wilted scallions, and dressed with a lightly sweetened sauce of white miso paste, English mustard, sake, a touch of sugar, and rice vinegar (I can post specifics for anyone who's interested). I had everything I needed already on hand, so I went for it. Although the recipe itself wasn't laid out in the clearest and most efficient/logical manner, the end result was outstanding, and will doubtless become part of my semi-regular repitoire (because clams are in my blood and are a local specialty).

I'll revise my review next time with more details on the book, but for now I'll give it the thumbs up. There's a lot of crap out there, and this appears to be one of the ones that's somewhat better than most. Hardly stellar, but still decent.

One thing I do recall the book being anemic on is sashimi and sushi techniques ... and buying/handling/serving raw fish in particular. There's a LOT more to safety, regarding sushi, than 99% of people realize, and this book seems (if I recall) to take a rather lax attitude to all the fine points and techniques required to select, prepare and serve raw fish safely and correctly ... he just jumps right into how to prepare sushi rice and slice fish. WRONG ! There is LOTS and LOTS more information you need to know before you even get to that stage ... that's why sushi chefs train for YEARS to learn their craft, and that's why you should avoid faux sushi prepared by the local non-japanese goomba at your local supermarket.

Nice book
I love this book, and still use recipes from/based on it from time to time.The best things about this book are how it will introduce various base ingredients and even some Japanese food cluture.Using this book you can make more things from scratch, and that's always better than something from a bottle or can imported or not.The color photos are so beautiful it makes a great coffee table book if you give this to someone that doesn't cook as well.;)

Delicious recipes, beautiful photographs
This is a great book for Japanese recipes because you can SEE the ingredients from the photos and see what the recipes will look like when they are prepared.Makes your mouth water!Lots of good background info on Japanese cooking too.A delight. ... Read more

Product Description
107 recipes for such delicacies as: tofu, custard, dumplings, miso soup, grilled salmon, teriaki, tempura, noodles in casserole, deserts and, of course, sushi, sushi, sashimi and more sushi. Over 100 full color photographs. All kosher. The recipes also show how all the ingredients are available at your local grocery store. ... Read more

Customer Reviews (1)

Wonderful introduction to Japanese home cooking!
I LOVE this cookbook!It's a great introduction to simple Japanese cooking at home, with VERY detailed directions and beautiful color photos to show how the end result should look.For example, when Fukushima talks about deep-frying, he doesn't tell you to just add enough oil for frying - as most cookbooks assume you know - he specifies 3 inches of oil, along with the specific frying temperature.Not that this book is about deepfrying - outside of the Tempura and Tonkatsu recipes, he does a wonderful job covering the side dishes ubiquitous at a Japanese table - the pickled cucumbers, cold spinach in sesame dressing, and other dishes that are so wonderfully cooling in the heat of summer.The broiled eggplant is delicious - a much healthier way to eat eggplant (outside of the usual frying or smothering in cheese) and still be able to taste the original vegetable flavor.My only reason for not giving this book 5 stars?I wanted MORE recipes to be included! ... Read more

Product Description
In this simple, yet creative cookbook, Sumi Sensei shows her young friend Karen how to make Japanese recipes like Miso Soup, Rice Balls, and Sushi. ... Read more

Customer Reviews (1)

Delicious and fun!
I found "Japanese Cooking for Kids" to be very informative and a fun read for both children and adults.I learned a lot about Japanese cooking and "food philosophy"!I have tried several of the recipes and they are easy to follow.Great gift for anyone, even adults who like Japanese food! I recommend this book highly! ... Read more

Book Description
This book offers an elegant way to enjoy delicious, healthy food on the run.Includes more than 40 main dish recipes and step-by-step illustrations. ... Read more

Customer Reviews (36)

Excellent Bento Lunches
This book is both an excellent introduction to bento lunches and a great inspiration for experienced cooks packing bentos for their loved ones.I have made nearly every recipe in this book and I have not been disappointed.Each recipe is made in a small quantity and most can be made in under 30 minutes, making this an excellent cookbook for small households (1-2 people).I have also increased the quantities to adapt the recipes for dinner.There are pictures to accompany each recipe, but for the beginner it might be worthwhile to pick up an additional guide to Japanese cooking.As with anything it might take some experimentation to adjust the recipes to your liking.

I've been running a bento blog for going on 2 years and found the best way to learn about bento is to search web for Japanese bento blogs.Type the word "bento" in hiragana or try photo sites.This book is an excellent accompaniment to that sort of research because it enables you to identify what many of the items are and provides you with a recipe.

My only complaint is the book should have been spiral bound and laminated.My copy is in pretty bad shape from being used so much.

Nice pictorial intro to bento, but not too practical
I run two food blogs, one focused mainly on Japanese cooking, the other just on bento lunches. (I'm Japanese but live outside of Japan.) I finally got around to taking a look at this book.

The pros: it's a nice visual introduction to fairly traditional bento lunch boxes. (Keep in mind that 'bento' can be something other than a portable lunch.) The presentation is very attractive.

The cons: even as someone familiar with the ingredients and cooking methods I thought that this book looked rather intimidating, because just about every single recipe calls for ingredients that are only available from Japanese groceries. Actually quite a lot of the recipes call for ingredientat that would be very hard to get outside of Japan. Clearly this is a translation of a Japanese bento book, and no consideration is given at all to how available certain ingredients may be or not. (This is something I always try to keep in mind on my sites.)

The presentation feels just a bit outdated to me. Current bento books in Japan have a much simpler, modern feel. The instructions are also rather abbreviated, as if the intended audience is the fairly experienced Japanese cook (which it probably was when it was written originally).

So, I think for most people who don't live in Japan this would be a nice picture book to have around, perhaps as inspiration and eye candy, but perhaps not too useful for everyday lunch making for a typical American.

Kind of short and unimaginitive
This book has some nice pictures but is very short.I wasn't blown away by any of the recipes.It's more about making eye-candy then serious food.

Not for the beginner
While most of the recipes can be executed as described, some are missing key steps or oversimplifying.Case in point the directions for tamago.It says to combine the ingredients and make an omelet in a square pan.

What is left out is that you are supposed to pour part of the egg mixture into the pan.As it sets up, fold it in half so it sits on one side of the pan.Then pourmore of the egg into the bare part of the pan.When it sets up, roll the previously cooked half back over the newly added side.Repeat the process.

This changes the texture of the finished product as well as the appearance.

Also as a word of warning, these will take a while to make.Some of the lunches presented incorporate 3-4 separate dishes.However you can mix and match so the book is a great resource in that sense.In addition the photos are beautiful and helps to make up what is missing in the directions.

An American Review
I am an American, and also of Japanese background (i.e., born in the States and - unfortunately can't converse in Japanese.) I have an extensive culinary knowledge too with a background in Food Science from UCD. I'm a bit taken a back by the comments from reviewers who state they need more background as "Americans." I've known since a child gobo root, the various seaweed types and other ingredients--I'm in no way surprised that abura-age (fried tofu pouches) is a standard item in bento being such a yummy item--goodness I remember having Miso ALL the time as a kid--and as a kid thinking "again!?". I don't see the same comments for books on specialized/regional Italian cuisine (what is polenta, spaghetti, Parmesan Regiano, Italian parsley--because for Westerners, focusing on Americans of European background this is all obvious--Imagine a newly immigrated person from a non-European country trying to follow an "American" recipe and not being given details of say the difference between cake flour, regular flour, bread flour--or even using the tags of winter and spring wheat flour? Or unsalted (also called sweet!) butter and "butter" (also called salted butter!) or for other European cuisines -- what's Brie vs. Camembert, or buttermilk? corned beef? If you want to learn the foods of other nations, you need to start with the basic cook books of that nation--here you will find more details about ingredients, etc. Specialty books like this will assume rudimentary knowledge, just like a specialty book in Italian food will assume you know the difference between Parmesan, Assiago cheeses or capellini and linguini and you know what Arborio rice is without explanation. My recommendation for those less versed in Japanese cuisine is "The Joy of Japanese Cooking" (and like the western version--lacking on photos/drawings) and "A Dictionary of Japanese Food:Ingredients & Culture." Once you learn the lingo, everyday Japanese cooking is really no big deal. For example, all them seaweeds are dried and stay in your pantry for a year. I buy abura-age fresh then throw them in the freezer and take one out at a time as needed--if you don't have a market that sells fresh abura-age you can substitute slice firm tofu seasoned with soy sauce (aka shoyu) that's been pan fried (with or without oil) or toasted until brown in a toaster oven.
Don't give up! Everyday Japanese cuisine is not difficult... just a learning curve like any other cuisine you're not familiar with! ... Read more

Customer Reviews (1)

An outstanding collection of recipes for comfort foods
This outstanding collection of recipes for comfort foods and meals eaten in typical Japanese households provides a wide variety of rice bowls, main dishes and soups which require access to a well-stocked Japanese market, but which avoid some of the more complicated restaurant dishes of competing titles. Japanese Home Cooking is a truly excellent, very highly recommended, basic introduction which includes a peppering of black and white photos of completed dishes. ... Read more

Book Description
Most Westerners think of Japanese cooking as a difficult art requiring special, hard-to-find ingredients and the mastery of complex and time-consuming techniques. In her thirty years of teaching Japanese cooking to foreign residents in Tokyo, author Keiko Hayashi has proved these assumptions wrong. She has become a master at simplifying difficult traditional Japanese cooking procedures without compromising taste or appearance, and of explaining the use of Japanese ingredients and finding readily available Western substitutes. Simple and Delicious Japanese Cooking contains more than one hundred recipes, all of which are easy to follow, kitchen tested, and presented in full color. The recipes are categorized into hors d'oeuvres, soups, seafood, chicken and eggs, meats, vegetables, rice noodles, and desserts. In addition, the author offers four seasonal menus. She also explains traditional Japanese cooking utensils and techniques and provides an exhaustive guide to basic ingredients. Simple and Delicious Japanese Cooking is the perfect introduction to one of the world's great cuisines. ... Read more

Customer Reviews (3)

Fabulous Cookbook by a Fabulous Cookbook Author
I LOVE Keiko Hayashi and have enjoyed her cookbooks for almost 20 years! In fact, I'd have to admit, she taught me how to cook Japanese (wa-shoku).

Simple & Delicious certainly lives up to its title and is a delight for the eyes and the palate. My only request, Ms. Hayashi, is to provide some sympathetic substitutes for those hard-to-find Japanese ingredients, so Westerners can still complete your wonderful recipes.

Thanks for spreading the joy of great Japanese cuisine.

Simple & Delicious Japanese Cooking
This is a fabulous cookbook. It's the best I've found on Japanese cusine. Beautiful photos generously illustrate recipes as well as preparation techniques. An added delight is the illustrated index of ingredients and utensils. But the recipies are the best part of all. They are superb in taste yet not difficult to prepare. This wonderful book lives up to its title!

Super photos and descriptions
There's a delicious