Sushi

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. Renowned sushi chef Kazuo Nagayama’s own personal recipes are presented here with exquisitely photographed examples that provide a glimpse into the painstaking art that goes into making each piece that is sure to leave the reader salivating! Sushi is arranged by season reflecting the availability of the main ingredients and includes thoughtful descriptions and informational graphics.

Author Biography

Kazuo Nagayama attended Waseda University and studied in the department of commercial science. In 1969, 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, where he currently works. Hiroshi Yoda is a photographer born in Tokyo in 1942 who moved to London in 1961. He studied photography at the Guildford School of Art, the London College of Communication, and David Montgomery s studio. His photography has appeared in such publications as “British Vogue, Harper s Bazaar, Queen, Flair, “and” the Observer.” Creative director Kazuhiko Tajima is a graduate of Tama Art University who started his career at the advertising department of Shiseido in 1969.”