Essential Pocket Guide to Sushi: More Than 300 Types of Sushi Explained! - Paperback
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Availability:In StockContributor:Masataka FujiwaraTheme:Cultural Region/Japanese, Ethnic Orientation/JapanesePublish date:7/7/2026Pages:256
Languages:EnglishPublisher:Tuttle PublishingISBN-13:9784805319925ISBN-10:4805319925UPC:9784805319925Book Category:Cooking, Language StudyBook Subcategory:Specific Ingredients, Japanese, Regional & CulturalBook Topic:Fish & Seafood, JapaneseSize:7.50 x 4.90 x 0.90 inchesWeight:0.499Product ID:SCJ5KABW2X
The definitive guide to sushi! How many types of sushi can you identify? From high-end omakase restaurants to budget sushi-train conveyor-belt counters, this illustrated guide explains the ingredients, seafood and toppings used in all types of sushi you're likely to encounter. More than 300 varieties of sushi are presented with photographs, Japanese and English names, and a detailed description about the preparation methods, flavors and origins of the fish. They include:
Also included is a brief history of sushi, an explanation of the different types of sushi restaurants in Japan, seafood varieties and a glossary of Japanese terms. A "must-have" for all sushi lovers, professional chefs and Japanese food enthusiasts!
- Honmaguro Bluefin Tuna
- Ikura Salmon Roe
- Anago Japanese Conger Eel
- Sumi-ika Ink Cuttlefish
- Amaebi Sweet Shrimp
- Uni Sea Urchin
Also included is a brief history of sushi, an explanation of the different types of sushi restaurants in Japan, seafood varieties and a glossary of Japanese terms. A "must-have" for all sushi lovers, professional chefs and Japanese food enthusiasts!
Languages:EnglishPublisher:Tuttle PublishingISBN-13:9784805319925ISBN-10:4805319925UPC:9784805319925Book Category:Cooking, Language StudyBook Subcategory:Specific Ingredients, Japanese, Regional & CulturalBook Topic:Fish & Seafood, JapaneseSize:7.50 x 4.90 x 0.90 inchesWeight:0.499Product ID:SCJ5KABW2X
Masataka Fujiwara was born in 1956 in Japan. As a child, he loved catching river fish--but disliked eating them. Then one day, he unexpectedly became fascinated by seafood. That curiosity turned into a lifelong passion. For over 30 years, he has researched the relationship between humans and edible aquatic life, delving deeply into food culture. He has spent more than 15 years photographing sushi and now holds an archive of over 500,000 images of marine life and more than 20,000 images of sushi. Fujiwara currently serves as a fisheries advisor in Shimane Prefecture and contributes essays to fishing magazines and other publications.
Publisher: Tuttle Publishing
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