The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment

Tuttle. Dec. 2022. 224p. ISBN 9784805317136. $29.99. REF
Renowned Tokyo sushi chef Takahashi, trained dietician Hidemi Sato, and freelance culinary writer Mitose Tsuchida have structured a mixed collection of food history and cooking techniques that reflects the precision for which sushi is known. Accompanied by minimalistic-styled food photography, the book spotlights distinct types of sushi, their geographic origins, and the etymology of the word “sushi.” Step-by-step pictorial instructions demonstrate how to cook and store the perfect sushi rice and properly filet and cure multiple types of seafood. This book covers the different types of sushi knives and how they are used in food preparation. There are also thorough details about slicing and shaping procedures that highlight the meticulous artistic side of sushi preparation, which contributes to the overall enjoyment and presentation of a proper sushi meal.
VERDICT A carefully curated and deliciously styled reference work that’s appropriate for public and academic libraries. Readers will enjoy this gastronomic delight of food science, Japanese cuisine, and its cultural aspects.
Comment Policy:
  • Be respectful, and do not attack the author, people mentioned in the article, or other commenters. Take on the idea, not the messenger.
  • Don't use obscene, profane, or vulgar language.
  • Stay on point. Comments that stray from the topic at hand may be deleted.
  • Comments may be republished in print, online, or other forms of media.
  • If you see something objectionable, please let us know. Once a comment has been flagged, a staff member will investigate.



We are currently offering this content for free. Sign up now to activate your personal profile, where you can save articles for future viewing