| #854776 in Books | Kodansha USA | 2011-06-01 | 2011-06-01 | Original language:English | PDF # 1 | 10.20 x.60 x7.80l,1.30 | File type: PDF | 112 pages | ||6 of 6 people found the following review helpful.| If you want to know about sushi, this is it|By A. Kim|This is reference book about sushi. It is not meant to be a cook book about sushi (there is some instruction but not practical since depending on where you live the odds are highly unlikely you can obtain the right fish). Master sushi chef, Kikuo Shimizu, strive to explain to non-Japanese readers what Edomae style sushi is|About the Author|Kikuo Shimizu started making sushi at the age of sixteen and has been creating traditional-style sushi for fifty-six years. After a brief apprenticeship, he began working in the fashionable Ginza district of Tokyo under his mentor, Shigez
"Edomae" means "in front of Edo," the old name of Japan's capital city. In 19th-century Edo, which was as busy and bustling as today's Tokyo, workers in search of quick, nutritious meals favored sushi made from freshly-caught fish and vinegar-seasoned rice. Over the years, Edomae sushi became increasingly well-respected – no longer considered just inexpensive "fast" food, but, rather, a unique and highly-esteemed cuisine. Today, there are few written records about...
You can specify the type of files you want, for your gadget.Edomae Sushi: Art, Tradition, Simplicity | Kikuo Shimizu. I really enjoyed this book and have already told so many people about it!
