| #1003648 in Books | 2012-04-24 | 2012-04-24 | Original language:English | PDF # 1 | 8.26 x.67 x5.58l,1.01 | Binding: Tankobon Softcover | 144 pages
||0 of 0 people found the following review helpful.| Great book for intermediate and advanced sushi lovers|By Precious83|Unless you are paying $100+ for your sushi meals, eating at a counter with a real Japanese chef, and the fish is flown in from Japan, it is unlikely you will find value in this book, as many of the fish covered in this book simply won't be available at your standard sushi restaurant. If you are lucky enough to|About the Author|Kazuo Nagayama : Shushi chef. After he graduated from Waseda University in Tpkyo, he returned home to run the family business, Harumi Sushi, and successfully launched a second location in Ginza followed by a third shop in Shimbashi in 1977, wh
Sushi is food without equal. It is known both as an internationally-beloved delicacy and a Japanese treasure. Edomae Sushi, the variety most commonly seen in America today, features a delicious blend of raw fish, vinegar, and cooked rice. In addition to these ingredients, harmony and balance are essential. From the fish selection and rice preparation down to the tea with which it is served, every detail counts.
