Legendary chef Shizuo Tsuji, one of the most prominent figures in Japan's culinary world, unites with food writer, lecturer and broadcaster Koichiro Hata, takes all that is good about Japanese food and brings it into the home. This book presents over 100 authentic recipes, all of which are manageable even by the novice cook. Full-colour photos showcase the finished dishes as well as illustrate the steps involved in their preparation. Friendly, accessible, and inviting, Practical Japanese Cooking is revealing and inspiring to home cooks everywhere.

Foreword by: David Bouley