The Connoisseur's Guide to SUSHI: Everything you need to know about Sushi Varieties and Accompaniments, Etiquette and Dining Tips, and More - Softcover

Lowry, Dave

Softcover

ISBN 10: 1458764141 ISBN 13: 9781458764140

Publisher: ReadHowYouWant, 2012

Synopsis

Sushi restaurants have become more popular than ever, with new locations popping up every day in big cities and small towns all across the country. Though Westerners are quickly learning to appreciate the unique flavors and textures of sushi, few truly understand the intricacies of the preparations, terminology, and culture they find at sushi restaurants. Fortunately, The Connoisseur's Guide to Sushi is here to help. With detailed explanations of everything from maki to sake, Dave Lowry demystifies the language, lore, and - of course - the food that diners may encounter. He offers an alphabetical exploration of both the mainstays of the sushi restaurant (including the types of fish and sushi available) and the more adventurous offerings and toppings. There are also sections on sushi accompaniments, such as pickled vegetables, wasabi, beverages, etc.; on sushi etiquette; and on what to look for in a good sushi restaurant. Advice and anecdotes abound, ensuring that those who read this book will feel confident (and maybe even a little smug) the next time they go out for sushi.

About this title

About the Author:

Dave Lowry has traveled extensively in Japan and written several books on the traditional martial arts of Japan. He is also the restaurant critic for St. Louis Magazine.

From Publishers Weekly:

Lowry, restaurant critic for St. Louis Magazine, offers an amenable guide to the little-known (to Westerners) world of sushi. A sort of sushi appreciation course, the book covers everything from the cuisine's history (it wasn't until 1834 that people started eating the kind of sushi we're used to) to the various kinds of sushi (hand-pressed, wrapped and rolled, etc.) and a reasonably comprehensive explanation of ingredients like aji (horse mackerel), kajiki (swordfish) and uni (sea urchin). Lowry's easygoing style can get a little grating—as he sidetracks into his umpteenth foray, some readers may want to scream "get to the point already!"—but you can't fault him for being approachable. Among his lessons: adding wasabe to a dish of soy sauce for dipping is a big no-no, as is dipping a piece of nigiri sushi (rice with a slice of fish on top) into a bowl of soy sauce rice-side-down (flip the piece upside down just long enough so the fish side is touched with soy sauce). For many people, sushi restaurants are intimidating places, and Lowry's handbook will serve them well as a friendly lifeline. (Oct.)
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About this edition

• Publisher: ReadHowYouWant
• Publication date: 2012
• ISBN 10: 1458764141
• ISBN 13: 9781458764140
• Binding: Paperback
• Number of pages: 464