Product Information:

Offered here is a rare and highly sought-after Japanese culinary reference book, "Color Tenshin," written by master Japanese chef Kaichi Tsuji. Published by Tankosha in 1980 as a first edition, this large-format hardcover volume is a professional-level work focusing on tenshin, a refined and essential element of traditional kaiseki cuisine. The book is long out of print and exceptionally difficult to find on the international market. Original slipcase included.

Product Features:

This book stands out for its extensive use of high-quality color photography, allowing collectors and professionals to appreciate authentic plating, seasonal aesthetics, and composition at a glance. Menus and preparation methods are explained with clear diagrams, offering insight into professional techniques rather than simplified home cooking. A dedicated section on the principles of tenshin provides meticulous instruction on presentation and arrangement, reflecting the deep cultural philosophy behind Japanese haute cuisine. The book itself remains in Very Good condition, with no foxing, stains, writing, or damaged pages. The original slipcase shows age-related toning and stains, consistent with its age. Due to its out-of-print status, large format, and cultural significance, this title is especially valued by professional chefs, culinary institutions, and serious overseas collectors of Japanese gastronomy and cultural history.