Shunju. Takashi Sugimoto

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      contents

       foreword

       the shunju way

       the seasonal kitchen

       spring

      Spring is the season of new life, the beginning of a New Year in the lunar calendar. Wild vegetables peek out from the mountain soil and the most eagerly awaited is the bamboo shoot. Our recipes provide all the variations for preparing this vegetable and all other Spring delicacies.

       summer

      Celebrate the arrival of summer with ayu (sweetfish): this section provides various recipes for this summer favorite, and for other delights of the season, including tofu and miniature eggplants.

       autumn

      The most representative of the autumn delicacies is the fungus family, and matsutake, or pine mushroom, reigns supreme. Enjoy a selection of wild mushrooms prepared in different styles, or a selection of other delectable recipes for the season, such as lamb chops broiled over charcoal or exquisite duck and scallion miso grilled on magnolia leaf.

       winter

      Among the seasonal specialties are blowfish, crabs, oysters and anglerfish, all of which are served in simple, unpretentious styles. Throw a stylish dinner party with chicken meatball hotpot, with cauliflower mousse and braised daikon with glazed sauce, then finish it off with fragrant jellied yuzu (citrus fruit).

       appendices

      - step by step preparation techniques

      - chefs

      - glossary of ingredients

      - mail-order sources of ingredients

      - acknowledgments

      foreword

      Traditional Japanese cuisine is noted for its elegant simplicity and exquisite purity of taste, method, and appearance. Here at Charlie Trotter's we have practiced and appreciated the minimalistic Japanese approach for many years—in the use of Japanese ceramics, flavorings, and even fresh fish from Japan. It was for this reason that I was so excited to learn of this new cookbook from Tokyo's pioneering restaurant group.

      The Shunju restaurants created by Takashi Sugimoto and Marcia Iwatate epitomize the aesthetic of their country to such an extent that they have almost single-handedly created a revolution in Japanese cooking akin to the "new cuisine" movements that swept France, the United States, and Australia during past decades.

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