The Book of Sushi [ILLUSTRATED] (Paperback)

by Kinjiro Omae (Author), Yuzuru Tachibana (Author) "As we approach the sushi shop, it is a good time to think briefly about this representative Japanese food, for isn't it true that the..." (more)
Key Phrases: sushi topping, sushi shop, wasabi horseradish, United States, World War, Los Angeles (more...)

Editorial Reviews

Product Description
This is a guide for the lover of sushi, whether eating in restaurants or preparing it at home.

About the Author
Kinjiro Omae was born in 1910 in the center of Tokyo, the son of a famous sushi maker. He became chairman of the Tokyo Sushi Association and then president of the Federation of Japan Sushi Shops. He was the leading expert on the techniques of making Edomae-zushi, the most popular type of sushi today, and was chairman of the committee which judged sushi-making contests.

Yuzuru Tachibana was born in Tokyo in 1931 and graduated from Gakushuin University in 1955. He holds a professional chef's license, and as president of International Foods Corporation oversaw the management of Benkay, a chain of Japanese restaurants established in eleven major cities of the world.

Jean-Pierre Rampal was born in Marseillle, France, where he studied flute with his father. He was the first flutist to achieve world-wide popularity and has restored the flute to the position it enjoyed during the 18th century. Among the many countries he has visited, Japan holds a special fascination, and he deeply admires all aspects of Japanese culture, particularly its food and especially sushi. --This text refers to an out of print or unavailable edition of this title.

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Product Details

• Paperback: 127 pages
• Publisher: Kodansha International (JPN) (October 1988)
• Language: English
• ISBN-10: 0870118668
• ISBN-13: 978-0870118661
• Product Dimensions: 10.1 x 7.2 x 0.4 inches
• Shipping Weight: 15.4 ounces
• Average Customer Review: 4.3 out of 5 stars See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #1,001,511 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

43 of 44 people found the following review helpful:

4.0 out of 5 stars A Introduction to Sushi, December 29, 1999

By	"neutral" - See all my reviews

I found this book to be a fine introduction to sushi and sushi making. Not only are the basic techniques of sushi making described, but the authors also include a wealth of information about sushi in general. Topics covered include the history of sushi, the process of obtaining fish for sushi, the etiquette of sushi eating, and much more. For those interested in simliar books, I must recommend Japanese Cooking: A Simple Art. Together these works will give a novice everything they need to know about sushi and the cooking of Japan.

40 of 41 people found the following review helpful:

3.0 out of 5 stars Don't buy this book if you want to learn sushi preparation., March 19, 1997

By A Customer

This review is from: Book of Sushi (Hardcover)

This is a decent book concerning sushi. There are better ones out there. I found it fairly interesting - especially information on fish markets in Japan. In general however I wasn't sure what the author's objective was? If his objective was teaching sushi preparation - he failed in my opinion. If you want a good, affordable book for basic sushi preparation, buy Nobuko Tsuda's "Sushi Made Easy"

20 of 20 people found the following review helpful:

5.0 out of 5 stars An excellent book on sushi, February 28, 1999

By A Customer

This book gives a very good overview of sushi making. While all of the tools used are not available in the home kitchen, the methods can be used for home sushi. Beautiful photographs, too. I would say this book is a step above entry-level information, but that shouldn't scare the sushi-novice reader. Just buy it...