Mastering the Cutting Board: People Who Live for the Culinary Arts - Edited by Hisako Yoshizawa

Mastering the Cutting Board: People Who Live a Life Dedicated to the Culinary Arts
Compiled by Hisako Yoshizawa
Shibata Publishing, 1971

Table of Contents
As an Interviewer
The First Step in Mastering Cooking is Enthusiasm for Learning - Kaichi Tsuji
"Watching Carefully" the Work of Seniors - Shinchi Kaku
Like a Monk Learning Scriptures Without Being Taught - Hiroshi Takahashi
True Cooking is Made with Heart - Maki Koda
There is No Equation in Cooking - Heiji Tamura
Entering This Path Through a Part-Time Job - Gyokudai Aoyagi
The Points of Japanese Cuisine are Color, Aroma, and Taste - Hiroyuki Maru
The Greatest Pleasure of the Night is Thinking About What to Cook Tomorrow - Mitsugoro Bando
My Life's Path Decided by Eating Tempura - Isao Yabuki
Humans are Always Learning - Kenmin Chin
Mastering the Basics Thoroughly - Nobuo Murakami
Forty Years Walking the Path of Oden as an Amateur - Motoi Kanamori
The World of Taste is a Serious Match - Tokusaburo Tanaka
Being Praised for "Good Peeling" - Ryozo Sato
Forty Years of Protecting Edomae Sushi - Toshiharu Imada
Know the Characteristics of the Ingredients - Shigetada Irie
Opening a Mother's Taste Restaurant from a Dressmaking Teacher - Sawako Sakai
Cooking is the Joy of Creation - Nao Abe
The Path Mastered Through Experience - Koichi Hotta
He Who Pursues Two Hares Catches Neither - Shokichi Ono
Don't Be Lazy with Any Kind of Work - Kinkichi Goto
Boys, Be Ambitious, and Study Abroad - Fujio Shido
The Path of Walking the Path of Sardine Cuisine - Tsugiyo Naito
Struggling to Give the Restaurant's Taste a Unique Character - Isao Yoshihara
Japan-India Friendship from the Kitchen - A.M. Nair
You Can Tell How Much a Customer Will Eat by Their Face When They Open the Door - Koan Narimatsu
Protecting the Taste of a Long-Established Tofu Restaurant for 270 Years - Takichi Okumura
Walnut Cuisine Learned in the Mountains Where I Walked for Beekeeping - Sueno Usui
"Closed Today Due to the Day of the Ox" - Kenkichi Kanemoto
Opening a Restaurant with Whale Meat That Made People Hold Their Noses - Shizuko Tanahashi
The Middle School Days Nicknamed "Charcoal Grill Blower" - Hajime Aida
Being Good at Leftover Dishes Leads to Cost Reduction - Yusaku Arata
A Good Cook Knows How to Observe Their Customers - Toshio Yanagihara
The Menu Contains Everything About Cooking - Toyojiro Kimura
The Taste Begins Before You Start Cooking - Masaru Doi
Putting Thought into the Meals on a Ship with Many Restrictions - Eio Okawa

Overall, there is age-related soiling, but the inside is clean.

Ogawa
Kawase
Asano
Zhangzhu
Nakayama
Kawabe
Takaichi
-Pak Jeon
Nakagawa
Hotta
ko Sugai
Tomizuka
Da Yang





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