5 replies to this topic

[phan1]

Hi, I'd just like to have some recommendations on sushi books. I'm not looking for a cookbook. I'm more interested in the technique and culture of sushi. Why does a Japanese sushi apprentice do nothing but wash rice for 3 years? What makes good sushi rice? Is it supposed to be warm or room temperature? This is the stuff I would like to know. Thanks!

[robos]

hello,
i think this is exactly the book you are looking for. Trevor Corson "The Zen of Fish: The Story of Sushi, from Samurai to Supermarket ". Here the website of T. Corson, this book answers all questions concerning sushi-http://www.trevorcorson.com/main/home.html

[weinoo]

I have two good books about sushi:

Sushi At Home by Kay Shimizu...click.

Sushi Made Easy by Kumfoo Wong...click.

[ojisan]

"Sushi" by Masuo Yoshino, published in '86 by Gakken. 96pp.

Pretty much everything you'd want to know about sushi, and great color photos. This is about traditional sushi - none of that California Roll heresy. Note that of the 39 different fish recommended, the only salmon mentioned is smoked salmon.

As far as I can tell these 2 are the same book, the 2nd published later:

http://www.amazon.co...54448852&sr=1-1

http://www.amazon.co..._cmu_pg__header

Edited by ojisan, 01 October 2009 - 07:09 PM.

[ChrisTaylor]

I'm looking for the same thing: a quality book on sushi. I'm not happy with the quality of a lot of the books I've seen. I don't just want recipes--I want to understand the techniques.

[violetfox]

hello,
i think this is exactly the book you are looking for. Trevor Corson "The Zen of Fish: The Story of Sushi, from Samurai to Supermarket ". Here the website of T. Corson, this book answers all questions concerning sushi-http://www.trevorcorson.com/main/home.html

Trevor's book is wonderful and fascinating, but if you enjoy sushi, you may find that it gives you pause from a sustainability point of view.