The Book of Sushi (Paperback)

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

Editorial Reviews

Product Description

Sushi, that so typical Japanese food, has a history going back to prehistoric times. Over the centuries it has been refined into a surprising number of variations, from the simplest everyday fare--such as tuna wrapped in vinegared rice and crisp vitamin-rich nori seaweed--to elegant and imaginative sushi created for festive occasions. The centerpiece of this book is Edomae-zushi, the delicate, natural, fresh variety first made in Tokyo in the early nineteenth century and now popular throughout the world.

The sushi shop, with its scrubbed wooden counter and fillets of raw fish sleeping in refrigerated cases right before the diner's eyes, is a memorable experience in itself but faced with such variety--and the special vocabulary of the sushi world--how and what does one order, how does one truly appreciate it? The answers are all here. The reader of The Book of Sushi will come to understand the basics of what the sushi chef must learn during his long apprenticeship: how fish and other seafoods are carefully selected, the season when certain species are at their best, how the fish and rice and other ingredientssome fresh from the mountains rather than the sea--are prepared in the most tasteful and tasty way. Here, too, are the utensils and techniques, fully illustrated, of sushi making and an assessment of the nutritional value of this marvelous, low-calorie source of vitamins and healthy, uncontaminated protein.

The focus is always on the traditional--the best sushi--and with this beautifully illustrated book as a guide, the reader will know not only how to enjoy the sushi shop with savoir-faire, how, in fact, to become a connoisseur, but how to make and serve this intriguing, delightfully refreshing dish at home. Whether you're a near connoisseur or virtual novice, there's always more to learn about sushi. The Book of Sushi is jammed with tips on how to make these succulent morsels yourself, or order them like a veteran at a sushi bar. Learn to tell at a glance if fish is really fresh. Learn just what the sushi master's training entails. Learn just how good for you this dish really is. There's just one drawback: the more you learn about sushi, the more you'll probably start liking it. You may find sushi getting to be a habit.

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.

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Product Details

• Paperback: 176 pages
• Publisher: Kodansha International (JPN); Revised edition (September 1995)
• Language: English
• ISBN-10: 4770019548
• ISBN-13: 978-4770019547
• Product Dimensions: 7.2 x 4.5 x 0.5 inches
• Shipping Weight: 5.8 ounces
• Average Customer Review: 4.3 out of 5 stars  See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #820,455 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

This review is from: The Book of Sushi (Paperback)

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 review is from: The Book of Sushi (Paperback)

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...