In this engrossing book, Jiro Ono of famed Sukiyabashi Jiro in Tokyo, shares his history, philosophy, and techniques of making sushi. Learn about when best to enjoy certain fish during the year, and how to properly slice sashimi.
With clear directions and accompanying photography, each page will leave you drooling. This book is perfect for the Japanese food enthusiast, cook, or avid traveler. Time to save up for a plane ticket to Tokyo!
- Author: Satomi Shinzo
- Pages: 265 pages
- Published by Vertical, 1997