SHIZUO TSUJI was the president of the Ecole Technique Hoteli�re
Tsuji, the largest culinary school in Japan. He published
extensively, writing the best- selling classic Japanese Cooking: A
Simple Art and more than thirty books on gastonomy, music and
travel in Japanese. Recognized by the French government for his
tireless work in promoting French cuisine and culture in Japan, he
was named Meilleur Ouvrier de France (M.O.F.). Mr. Tsuji passed
away in 1993.
KOICHIRO HATA, head of the Japanese cookery facilities at Ecole
Technique Hoteli�re Tsuji, appears regularly on nationally
broadcast television programs, and is the coauthor of numerous
cooking books in Japanese. He teaches and lectures on Japanese food
not only in his native land, but abroad as well, most notably in
the United States and Thailand. A discerning diner by profession,
the low-profile head chef is invariably recognized by former
students whenever he visits any of Japan's finer restaurants.
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