About Shizuo Tsuji

Tsuji (1933-1993) was born into a family that operated a traditional confectionery. He worked first as a reporter for the Yomiuri Shimbun newspaper and then in 1960 established the Tsuji Culinary Institute in Osaka to train professional chefs. He published more than 30 books, including works on gastronomy, music, essays, and translation. He followed Japanese Cooking: A Simple Art with Practical Japanese Cooking: Easy and Elegant.