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PRESS RELEASE: You’ll be amazed at how easy authentic Japanese food can be to make…

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The Tsuji Culinary Institute’s best-selling hardcover is now in a revised softcover edition, with a new foreword from David Bouley.

Practical Japanese Cooking: Easy and Elegant

£22 Softcover; 298 x220 mm; 152 pages, all in colour; 360+ colour photographs; 103 recipes;

by Shizuo Tsuji and Koichiro Hata; published by Kodansha USA Inc.

This lavishly illustrated book is Tsuji and Saeki’s unique adaptation of classical Japanese cuisine to the needs and skill level of the average home cook. It is unequivocal in exploding the myth that traditional Japanese food can only be prepared by professional chefs.

With more than 360 colour photographs supporting the 103 recipes, the book offers both inspiration and practical guidance. It is a must for all lovers of Japanese food who want to learn how to cook their favourite dishes at home.


Available from March 2016.


For sample spreads and further information, please see the attached PDF (2.1 MB).
For cover & other images, or to request an advance copy for review, please contact Kodansha Europe at info@kodansha.eu.

Kodansha Europe is the European agent for the Kodansha Group of Japan and several other Asian / African publishers of quality books.

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