“Darn, I feel like a fool,” sighs pilinut. “I spent years (and good money) buying bottles of prepared teriyaki and sukiyaki sauce, when all I needed to do was open my copy of Shizuo Tsuji’s Japanese Cooking: a Simple Art…Honestly, you may never need another Japanese cookbook.”

hotandsour echoes this praise, saying, “So rare to find a book that teaches you how to extrapolate the philosophy of a cuisine!” “Yukari agrees that it is the bible for Japanese cooking, but also recommends Elizabeth Andoh’s Washoku: Recipes from the Japanese Home Kitchen.

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With Mr. Tsuji, You Might Never Buy Teriyaki (or Sukiyaki) Sauce Again

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