The Book of Sushi
By Kinjiro Omae, Yuzuru Tachibana
127 pages | 1988-10 | Djvu | 4,3 Mb
Sushi, that so typical Japanese food, has a history going back to prehistoric times. Over the centuries it has been refined into a surprising number of variations, from the simplest everyday fare--such as tuna wrapped in vinegared rice and crisp vitamin-rich nori seaweed--to elegant and imaginative sushi created for festive occasions.
The centerpiece of this book is Edomae-zushi, the delicate, natural, fresh variety first made in Tokyo in the early nineteenth century and now popular throughout the world.
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