Practical Japanese Cooking Easy and Elegant

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  • Format: Paperback
  • Copyright: 2/1/2016
  • Publisher: Kodansha USA

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In this pioneering work, Shizuo Tsuji, one of the most prominent figures in Japan's culinary world, takes all that is good about Japanese food and brings it into the home.

The book presents over 100 authentic recipes (manageable even for the novice cook) for dishes ranging from familiar favorites like Miso Soup with Pork and Vegetables, Yakitori, Rice Balls, Nigiri Sushi, Soba Noodles in a Basket, Sukiyaki, and Tempura to more exotic-sounding (but actually simple to prepare) fare such as Jade Green Deep-Fried Shrimp, Yellowtail Teriyaki, Paper-Thin Sea Bass Sashimi, Saké-Simmered Lobster, Nagasaki-Style Braised Pork, Simmered Tofu Dumplings, and Turnip with Ginger-Miso Sauce. Full-color photos showcase the finished dishes and illustrate the steps involved in their preparation. Tsuji also explains many of the techniques used; and here, again, detailed photos clarify the instructions. He stresses the importance of using fresh, Feasonal, and local ingredients; and the recipes call only for ingredients that are readily available in supermarkets and Asian grocery stores in the West.

A section on bento boxes offers a wide variety of ideas for combining the recipes in the book into these popular, portable meal options. The Cooking Tips section includes such basic, essential recipes as dashi; and covers topics like cleaning squid, soaking dried shitake mushrooms, toasting and crumbling nori seaweed, and using bamboo rolling mats. The helpful Glossary describes the main ingredients of Japanese cooking, along with a photo of each.

Friendly, accessible, and inviting, Practical Japanese Cooking will be as eye-opening and inspiring to today's home cooks as it was when it was originally published almost three decades ago.

Author Biography

Shizuo Tsuji (1935-1993) founded the prestigious Tsuji Culinary Institute in Osaka, the largest school training professional chefs in Japan. The author of over 30 books on gastronomy, travel and music, he was a leading figure in the international culinary community.His earlier work published by Kodansha in 1980, Japanese Cooking: A Simple Art, was instrumental in popularizing Japanese cuisine in the West. A second edition of Japanese Cooking came out in 2007.

Koichiro Hata, head of the Japanese cookery facilities at the Tsuji Culinary Institute, appears regularly on Japanese television, and is the coauthor of numerous cooking books in Japanese. He teaches and lectures on Japanese food not only in his native land, but abroad as well, most notably in the United States and Thailand.

Table of Contents


Skewered Omelette, Cucumber, and Shrimp... 10
Rolled Flounder with Egg ...11
Stuffed Minced-Chicken Rolls ...12
Sautéed Duck Breast with Sauce ...13
Steamed Abalone ...14
Jellied Shrimp and Sea Urchin ...15
Grillled Squid with Golden Topping and Oil-Grilled Green Peppers ...16
Shimeji Mushrooms with Pine Needles....16
Shrimp and Sardine Rafts ...17
Endive Boats with Avocado, Crab, and Salmon Roe ...18
Squid and Asparagus with Mustard-Miso Sauce ...19
Jade Green Deep-Fried Shrimp ...19

Crab Ball Soup
Clam Sou ...21
Chicken Ball and Cucumber Soup ...22
Tofu, Pork, and Vegetable Soup ...24
Pureed Corn Soup ...24
Miso Soup with Pork and Vegetables ...25
Scallop and Vegetable Soup ...25

Quick Seared Bonito Sashimi ...26
Tuna Sashimi with Grated Radish
Paper-Thin Sea Bass Sashimi ...29
Night-Dried Sole ...30
Deep-Fried Flounder Boat ....30
Deep-Fried Sea Bass ...32
Simmered Rockfish ...32
Yuan-Style Grilled Butterfish ...34
Yellowtail Teriyaki ...35
Sardines Simmered with Ginger
Simmered Mackerel in Miso ...37
Stuffed Salmon ...38
Deep-Fried Trout in Vegetable Sauce ...39

Stuffed Spiny Lobster ...40
Saké-Simmered Lobster...42
Whole Prawns Grilled in the Shell ...42
Squid Teriyaki ...44
Clams Grilled in the Shell ...45
Vinegared Crab ...46
Shrimp and Leeks with Mustard-Miso Sauce ...48
Scallops and Kiwi Fruit with Three-Flavors Dressing ...49

Grilled Beef ...50
Beef Tartare, Japanese Style ...52
Grilled Beef with ...54
Simmered Beef with Vegetables ...55
Rolled Beef and Asparagus ...56
Beef Salad ...57
Nagasaki-Style Braised Pork ...58
Deep-Fried Stuffed Pork ...59

Yakitori ...60
Soft-Simmered Chicken ...62
Chicken Escabeche Nanban ...63
Tatsuta Fried Chicken ...64
Chicken, Grapefruit, and Corn Salad with Almond Dressing ...65

Savory Custard Cup ...66
Wrapped Custard ...68
Japanese Coddled Egg ...69

Simmered Tofu ...70
Night-Dried Tofu with Chicken Sauce ...72
Simmered Tofu Dumplings ...73
Deep-Fried Tofu ...75
Scrambled Tofu ...76
White Salad ...77
Tofu Sandwiches ...78
Tofu Hamburger Steak ...80
Freeze-Dried Tofu with Egg ...81

Stuffed Potato Buns ...82
Grilled Eggplant ...84
Deep-Fried Eggplant with Miso Sauce ...85
Deep-Fried Eggplant Sandwiches ...86
Vegetable-and-Shrimp Clusters ...87
Turnip with Ginger-Miso Sauce ...88
Steamed Grated Turnip ...88
Chinese Cabbage and Deep-Fried Tofu... 90
Stuffed Cabbage, Japanese Style ...90
Simmered Bamboo Shoot with Wakame Seaweed ...92
Deep-Fried and Simmered Acorn Squash ...93
Simmered Soybeans ...94
Deep-Fried Zucchini ..94
Sautéed Celery with Sesame ...94
Vegetables with White Sesame Dressing ...96
Marinated Watercress ...96
Okra and Coddled Egg with Wasabi Sauce ...97
Spinach with Sesame Dressing. ...97

Rice Balls ...98
Mixed Rice ...100
Chicken and Egg on Rice ...101

Decorative Sushi ....102
Scattered Sushi ...106
Bo Sushi ...108
Nigiri Sushi ...110
Thick Roll Sushi ...113
Inari Sushi ...114

Chilled Somen Noodles ...116
Udon Pot ...118
Soba Noodles in a Basket ...120
Udon Noodles with Deep-Fried Tofu ...120
Soba Noodles with Duck ...121

Sukiyaki ...122
Oden Stew ...124
Seafood Pot ...126

Savory Pancake ...128
Tempura ...130
Deep-Fried Mixed Kababs ...132

BOX MEAL ...134


Cooking Tips ...140

Ingredients ...144

Index ... 150

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