Shizuo Tsuji (1933–1993)

I have used this book often!

Comprehensive cookbook. Many detailed recipes and a good amount of technique - everything from fileting fish to tea ceremony.

This is a very interesting cookbook. I am rating it although I have not cooked from it and I have had it probably since its 1st printing. This book explains in illustrated detail the how-to do it. Check of Preparing Octopus. Although I have prepared squid and cleaned squid..not fun.. check out pages 248 to 250 all the steps from selection to cleaning and cooking the Octopus!

As far as I know the only book on Japanese food you'll ever need. A standard.