by Kinjiro Omae
and Yuzuru Tachibana

The centerpiece of The Book of Sushi is Edomae-zushi, the delicate, natural, fresh variety first made in Tokyo in the early nineteenth century and now popular throughout the world.

The Book of Sushi will help the reader 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, rice, and other ingredients are prepared in the most tasteful ways
• and much more!

The Book of Sushi also contains the utensils and fully illustrates the techniques of sushi making. It provides an assessment of the nutritional value of this marvelous low-calorie source of vitamins.

Discover how to enjoy the sushi shop with savoir-faire, how to become a connoisseur, and even how to make and serve this intriguing, delightfully refreshing dish in your own home.

Contents

1. The Sushi Shop
2. Topping and Core
3. Sushi Making
4. The Fish Market
5. The Chef's Training
6. Sushi Design
7. Nutrition
8. History
9. Regional Variations

Sushi Shops Around the World
Index

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