Word: tsuji
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...Japanese officer assigned to organize the overthrow of all this Blimpism was Colonel Masanobu Tsuji. A hard-eyed veteran of the Kwantung Army who made an intense study of jungle warfare, he tested what he had learned by training his troops in fierce heat, with little food or water. When they were crammed onto transport vessels for the stormy southward voyage, they carried pamphlets that said their mission was to free "100 million Asians tyrannized by 300,000 whites." To military headquarters in Tokyo, Tsuji confidently -- and pretty accurately -- predicted that if the war started on Nov. 3, "we will...
...take advantage of all the back roads through the rubber plantations, the Japanese resorted to thousands of bicycles. When the tires went flat, the invading army simply clanked forward on bare rims. That sounded laughable in Singapore, but the Japanese kept advancing. "We now understood," Colonel Tsuji said scornfully, "the fighting capacity of the enemy...
...accepted the invitation of the Japanese chef Shizuo Tsuji, a friend of 35 years and the founder and president of a cooking school for professionals in Osaka, to come to Japan and write an introduction to his cookbook Japanese Cooking: A Simple Art. She took along her sister and recalls the darker side of being a woman in Japan. "I would work all day long in the school, thinking only of going out in the evening and how I would be able to get up off the floor after dinner. My sister and I were the only women...
Though Japanese restaurants have popped up like bean sprouts throughout the U.S., all but the most intrepid American cooks refrain from emulating their cuisine. A pity. For, as Master Chef and Teacher Shizuo Tsuji demonstrates hi Japanese Cooking: A Simple Art (Kodansha; $14.95), Japanese food at its best is intrinsically austere, as much a matter of balance-texture, flavors, colors and freshness-as anything else. Not unlike Escoffier and the gurus of nouvelle cuisine, the Japanese chef insists: "Let little seem like much, as long as it is fresh and beautiful." Tsuji, a former journalist with a degree in French...
This admirable volume, with an introduction by M.F.K. Fisher, includes charts of North American and Japanese fish and an exhaustive list of U.S. stores where Japanese ingredients and implements can be bought. Tsuji-san is a man of all seasonings: in addition to a wallful of international culinary awards, he boasts one of the world's most extensive private collections of Bach recordings, is an authority on ice cream and has written 29 books. This must be his most valuable...