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The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment
Discover everything there is to know about sushi!
Sushi has taken the world by storm. Now, brilliant young Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific knowledge of sushi-making with the world! His mastery of all things sushi is unparalleled and will appeal to professional chefs and sushi amateurs alike.
With the help of gorgeous color photos and informative charts and diagrams, Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover the full range of sushi-making topics--from the biology and scientific composition of the ingredients, to the techniques sushi chefs learn over years of difficult training, to basic recipes for Tokyo-style sushi rice, sauces, condiments, and side dishes. The book's sections include lessons on how
Whether you're a professional chef, a casual lover of Japanese cuisine, or a sushi fanatic, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.
Sushi has taken the world by storm. Now, brilliant young Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific knowledge of sushi-making with the world! His mastery of all things sushi is unparalleled and will appeal to professional chefs and sushi amateurs alike.
With the help of gorgeous color photos and informative charts and diagrams, Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover the full range of sushi-making topics--from the biology and scientific composition of the ingredients, to the techniques sushi chefs learn over years of difficult training, to basic recipes for Tokyo-style sushi rice, sauces, condiments, and side dishes. The book's sections include lessons on how
Whether you're a professional chef, a casual lover of Japanese cuisine, or a sushi fanatic, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.
- GenresCookbooksFoodNonfiction
224 pages, Hardcover
Published December 6, 2022
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52 people want to read
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Displaying 1 - 3 of 3 reviews
November 28, 2023
WARNING: reading this book will make you hungry…
The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment by Hidemi Sato, Jun Takahashi, and Mitose Tsuchida is a highly comprehensive guide to everything you want to know about sushi…and several things you may not have thought of…
This highly exhaustive work is made highly engaging by the wonderful full color photos and other illustrations (some showcasing sushi history) that accompany every page and section. This book would be nowhere near as good if it didn’t cover every step in exhaustive illustrated detail…
Carefully organized into different chapters, a bulk of this book is dedicated to the components of sushi, primarily the fish (with coverage of other components such as cuttlefish, sea urchin, eel, and clams), as well as rice, and sauce/vinegar/etc, as well as coverage of the seasonality and region of different fish (at least in Japan) that are part of regular sushi production.
In addition, the tools of the trade include layout of the various knives, bamboo wraps, and other methods of producing different styles of this wonderful dish.
The full color pictures of different fish (including some sections dedicated to the proper cutting methods of the fish) greatly helped me appreciate the different colors and textures of the component protein…which we can often miss due to them being wrapped in rice and seaweed.
Due to the sheer variety of rolls, only light coverage is given to the main types of sushi rolls you are likely to encounter. A great deal of terminology is shared regarding different names and their meanings in the sushi industry…though it’s unlikely you’ll ever encounter these interesting phrases on your typical sushi menu.
Highly recommended…
The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment by Hidemi Sato, Jun Takahashi, and Mitose Tsuchida is a highly comprehensive guide to everything you want to know about sushi…and several things you may not have thought of…
This highly exhaustive work is made highly engaging by the wonderful full color photos and other illustrations (some showcasing sushi history) that accompany every page and section. This book would be nowhere near as good if it didn’t cover every step in exhaustive illustrated detail…
Carefully organized into different chapters, a bulk of this book is dedicated to the components of sushi, primarily the fish (with coverage of other components such as cuttlefish, sea urchin, eel, and clams), as well as rice, and sauce/vinegar/etc, as well as coverage of the seasonality and region of different fish (at least in Japan) that are part of regular sushi production.
In addition, the tools of the trade include layout of the various knives, bamboo wraps, and other methods of producing different styles of this wonderful dish.
The full color pictures of different fish (including some sections dedicated to the proper cutting methods of the fish) greatly helped me appreciate the different colors and textures of the component protein…which we can often miss due to them being wrapped in rice and seaweed.
Due to the sheer variety of rolls, only light coverage is given to the main types of sushi rolls you are likely to encounter. A great deal of terminology is shared regarding different names and their meanings in the sushi industry…though it’s unlikely you’ll ever encounter these interesting phrases on your typical sushi menu.
Highly recommended…
July 7, 2025
If you like sushi, especially nigiri and sashimi, this book is a must read!
November 13, 2025
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Displaying 1 - 3 of 3 reviews