This book is the first Russian translation of the classic work of the famous Japanese chef and propagandist of Japanese cuisine Shizuo Tsuji, author of more than 30 works on gastronomy, founder and head of the largest culinary school in Japan. In it, he embodied his idea: "A good kitchen should give joy." The absolute reliability of information "first-hand," the author's love for Japanese cuisine and a brilliant presentation style have done their job - Tsuji's main brainchild has withstood 25 editions and continues to enjoy constant success around the world among both professionals and lovers of Japanese cuisine.