JAPANESE COOKING
Shizuro Tsuji with the assistance of Mary Sutherland
Published by Kodansha International, H/B $59.95

It is impossible to imagine that this booked has escaped my shelves and how far ahead of it’s time it must have been when first published in 1980. The definitive Japanese cookbook with every aspect of this complex cuisine carefully explained. A twenty fifth anniversary edition the step by step pen illustrations have not given away to the temptation of glossy photographs and the explicit instructions sees some recipes with three pages of skilfully written description. Japanese Cooking is the type of book treasured by anyone with a real obsession for the art of cooking.

When one’s entire Japanese repertoire is book learned having never been to Japan offering an opinion about Japanese restaurants and cookbooks is always tenuous. Certainly reading dozens of books about their cuisine gives one a grasp of the philosophy and cooking techniques. The obsession of the Japanese with quality produce is something that fascinates all chefs who frequently wish their clientele shared the same discerning palate and willingness to pay for the best. The lack of confidence when it comes to critical analysis is furthered by living in a city not blessed with really good examples of Japanese cuisine. The absence leaves one longing for the brilliance of the food of Shanghai’s Shintori. Shanghai is blessed with a number of brilliant Japanese restaurants in spectacular restaurant environments. Our home city of Adelaide, South Australia has one exception, YAKITORI. What is the relevance, well the food cooked at Yakitori is exactly this style of food. Simple, fresh and tasty we love their food and The Japanese Pub Cookbook delivers the secrets of this every day style Japanese cooking.
A small environment with community seating we have found fascinating philosophical conversation around the bar at Yakitori with people we have never seen before and don’t expect to see again. It is also fascinating how innocently the Japanese kitchen has embraced aspects of the European kitchen and how they have, without any embarrassment stamped it with aspects of their own kitchen and moved on!
This book is especially terrific because despite the fact it deals with every day food, the text is extensive and erudite, insightful and educational. The Japanese fascination with food does not end in the kitchen because they have long understood the importance of the beverage that goes with food. In the Asian, Chinese and Japanese world the Japanese also embraced wine drinking long before the rest of Asia. So great to find a book about simple food that is not ’dumbed down’, a book that takes for granted anyone willing to pay $40 for a cookbook wants a bit more than just recipes.

A LITTLE TASTE OF JAPAN
Recipes by Jan Lawson, Photographs recipes Alan Benson, locations Gorazd Vilhar, additional text Charlotte Anderson
Published by Murdoch Books, P/B $24.95

We all need everyday cookbooks, simple healthy food that can be made quickly and easily and Japanese food is amongst some of the healthiest options. A simple miso broth with tofu and seaweed takes minutes and is loaded with vitamins and minerals. Basic dishes like skewered meats and fish, simmered red daikon, rice omelettes and broth laden with vegetables and tofu. It is the type of cooking that if you have a selection of basic pantry items its managed in a flash. What we haven’t tried but the Nashi and ginger strudel in the small dessert selection sounds delicious and very simple to make and with our own Green and glacé ginger ice cream…………..well!