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Kinjiro Omae | Yuzuru Tachibana

The Book Of Sushi

Kodansha International Ltd ,U.S. (Oct 01, 1988)

9780870118661

| Paperback

127 pages | 183 x 257 mm | English

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Dewey 641.5952

Subject

Cookery (Fish)
Cookery, Japanese
Cooking / Regional & Ethnic / Japanese
Sushi

Plot

Discusses regional variations and nutritional benefits of sushi, sushi making and design, the selection of fish, and the training necessary to become a sushi chef.