版25th anniversary edition.
寄与者Shizuo Tsuji, with the assistance of Mary Sutherland ; introduction by M.F.K. Fisher ; new foreword by Ruth Reichl ; new preface by Yoshiki Tsuji.
一般注記Foreword / Ruth Reichl -- Introduction / M F K Fisher -- New preface / Yoshiki Tsuji -- Preface -- Color plates -- Part 1 -- Japanese meal -- Ingredients -- Utensils -- Knives -- Selecting and cutting fish, chicken, and vegetables -- Basic stock-Dashi -- Making soups-Suimono and Shirumono -- Slicing and serving Sashimi -- Grilling and pan-frying-Yakimono -- Steaming-Mushimono -- Simmering-Nimono -- Deep-frying-Agemono -- Japanese salads-Sunomono and Aemono -- One-pot cooking-Nabemono -- Rice-Gohanmono -- Sushi varieties -- Noodles-Menrui -- Pickling vegetables-Tsukemono -- Sweet and confections-Okashi -- Tea and Sake -- Part 2 -- Soups-Suimono and Shirumono -- Sashimi -- Grilled and pan-fried dishes-Yakimono -- Steamed dishes-Mushimono -- Simmered-Nimono -- Deep-fried dishes-Agemono -- Salads-Sunomono and Aemono -- One-pot dishes-Nabemono -- Rice dishes-Gohanmono -- Sushi -- Noodles-Menrui -- Sweets-Okashi -- Miscellaneous -- Appendices -- Seasonal Japanese fish -- Fish available in United States markets that can be used in Japanese cooking -- Calorie table of selected Japanese foods -- Weights and measures-metric conversion tables -- Index.
"25th anniversary edition."
Includes index.