The Book of Sushi

Front Cover
Kodansha International, 1988 - Cooking - 127 pages
1 Review
Discusses regional variations and nutritional benefits of sushi, sushi making and design, the selection of fish, and the training necessary to become a sushi chef

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User Review  - cookebooks - LibraryThing

Excellent display of ingredient, preparation, finished product. Next section gives precise how-to for egg omelet, where to place things for rolls & cones. Final section discusses regional history, utensils, and recommended restaurants (not 2008 current!) Read full review


The Sushi Shop
Topping and Core

9 other sections not shown

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About the author (1988)

Omae was 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.

Tachibana 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.

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