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Edomae Sushi: Art, Tradition, Simplicity Hardcover – June 1, 2011


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Product Details

  • Hardcover: 112 pages
  • Publisher: Kodansha USA (June 1, 2011)
  • Language: English
  • ISBN-10: 4770031459
  • ISBN-13: 978-4770031457
  • Product Dimensions: 9.9 x 0.4 x 7.8 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #817,414 in Books (See Top 100 in Books)

Editorial Reviews

About the Author


Kikuo Shimizu started making sushi at the age of sixteen and has been creating traditional-style sushi for fifty-six years. After a brief apprenticeship, he began working in the fashionable Ginza district of Tokyo under his mentor, Shigezo Fujimoto, the legendary "sushi emperor." In 1971, he opened his own restaurant in the city's Akasaka neighborhood. Shimizu is famous for shunning media attention; until this book, the only way to experience his sushi was to try to get a reservation at his 9-seat counter.

Customer Reviews

4.2 out of 5 stars
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Most Helpful Customer Reviews

3 of 3 people found the following review helpful By A. Kim on November 29, 2011
Format: Hardcover Verified Purchase
This is reference book about sushi. It is not meant to be a cook book about sushi (there is some instruction but not practical since depending on where you live the odds are highly unlikely you can obtain the right fish). Master sushi chef, Kikuo Shimizu, strive to explain to non-Japanese readers what Edomae style sushi is. He will explain many types of sushi dishes along with accompanying pictures for visual cue.

I love sushi so reading this book I found many things about sushi I did not know. The only thing I am sorry is that there are some dishes that I cannot eat where I live. I have to go to Japan itself if I want to taste it. :(
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Format: Hardcover Verified Purchase
I didn't really know anything about Edomae sushi before watching the documentary _Jiro Dreams of Sushi_. I don't think I've had it before; the sushi I've had doesn't seem to be this style, and even the other Japanese cookbooks I have talk about preparing sushi in ways fairly different than this book. That makes this a valuable book for me. There are at least enough recipes for me to make some of the things mentioned. This book also has nice pictures, and it's touching that this is a book coming from a chef with no heir. One drawback, though, is that it's not a very long book, so it doesn't cover that many kinds of fish/shellfish. There are also some typos, which I found disappointing. (If he gets to the fish market at 6:30am, he can't possibly make it back to his shop by 6:15am!)
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Format: Hardcover
Fantastic!
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0 of 2 people found the following review helpful By Jackie Teo on October 25, 2011
Format: Hardcover Verified Purchase
Edomae sushi; nice to read and good reference for Japanese Sushi culture, unfortunately it is not detail enough. For those who really wants to make sushi by referring to this book, you will need more reference on "how-to"
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