The Story of Sushi: An Unlikely Saga of Raw Fish and Rice
Corson (The Secret Life of Lobsters) spent months at a "sushi school" run out of a Japanese restaurant in Hermosa Beach, Calif., observing the students as they learned how to prepare a seemingly endless variety of fish. Although the reporting focuses primarily on Kate, a young woman who struggles to overcome her lack of confidence, many of the other students get a turn in the spotlight, as do the restaurant's owner and the head instructor. This would make for a riveting enough story on its own, but Corson beautifully intersperses the drama with lessons about the history and science of each fish the class encounters, along with the rice and wasabi. He also reveals that just about everything Americans know about eating sushi is wrong, down to using chopsticks to dunk their fish in soy sauce. Foodies will find dozens of useful tips to enhance their appreciation of "the fast food of old Tokyo," especially if they entrust an experienced chef to prepare an omakase meal for them. The combination of culinary insights and personal drama makes for one of the more compelling food-themed books in recent years.Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.--This text refers to theHardcoveredition.