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:


The history and culture of Japanese sushi.
The types of seafood used, where they are caught, and how to prepare them.
How to use and maintain high-quality Japanese sushi knives.
Methods used by professional sushi chefs to form traditional nigiri sushi and sushi rolls.
Recipes for 23 different types of sushi and sushi side dishes.


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.