"Just what we've been waiting for: a big, beautiful and practical cookbook."—Statesman Journal
"Sushi has become almost as commonplace as fast food. Little kids are eating it, teenagers love it and so do most adults"—Las Vegas Sun
About the Author
lives in Australia, where he heads a successful catering and cooking consulting company, and lectures at a culinary school. In 2007, Hideo was presented with an award from the Japanese Government for his significant contributions towards the promotion of Japanese food and cooking. He is the author of several books, including Essentially Japanese, Teppanyaki Barbecue
and Japanese Cooking at Home
has been a freelance food consultant for over 20 years. She advises many companies on product and recipe development, food styling, and photography.Ryuichi Yoshii
runs a restaurant in Sydney, and is well known and respected for his creative sushi and adventurous cooking style.