The Book of Sushi

Front Cover
Kodansha International, 1995 - Cooking - 172 pages
This is a guide for the lover of sushi, whether eating in restaurants orreparing it at home.

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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

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About the author (1995)

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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