The Essentials of Japanese Cooking
TOKIKO SUZUKI was born Aomori Prefecture in northern Japan, an area known for its plentiful seafood. As a child, she learned to cook from her mother, who was well-known for her culinary skills. Since her marriage over 40 years ago, Tokiko Suzuki has lived in Tokyo, where she is a leading Japanese food researcher. Through appearances on NHK, the national television network, she has gained a high reputation for her cooking. She is frequently featured in women's magazines, and she lectures widely. Suzuki is also enthusiastic about developing new dishes. Her innovative style of Japanese cooking, incorporating meat, Western vegetables, and tropical fruits, has gained great popularity. She also teaches traditional kaiseki dishes, which are rich in seasonal feeling and has written many essays and books in Japanese.