Genres

Sushi

Lists

The Restaurant of Lost Recipes by Hisashi Kashiwai

Sushi Covers

9 books — 3 voters

Last Cherry Blossom by Kathleen Burkinshaw

Sadako and the Thousand Paper Cranes by Eleanor Coerr

The Ghost in the Tokaido Inn by Dorothy Hoobler

Japan in Juvenile Fiction

139 books — 20 voters

The Eyes Are the Best Part by Monika Kim

Number One Chinese Restaurant by Lillian Li

Chopsticks

44 books — 8 voters

Harumi's Japanese Cooking by Harumi Kurihara

Authentic Japanese Food Cookbook by Daniel Humphreys

Best Japanese Cookbooks in English

40 books — 30 voters

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“ So for the first course, we have flounder sashimi served with green onions and momiji oroshi, or daikon radish with chili pepper." The fish was delicate and subtle, with a nice, firm texture. What followed after this opening course was an onslaught of fantastic nigiri, small balls of pressed sushi rice with various toppings, served two at a time so I could fully appreciate each perfect morsel. Sea bream was followed by sweet shrimp, tamago, yellowtail, salmon, soy sauce-braised octopus, crab, gr ...more ”
― Mia P. Manansala, Arsenic and Adobo

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“ But more than that, what's up with this rice?! It's mellow and mild, without the first hint of any vinegary tang! This isn't your normal sushi rice!" "Exactly! For this recipe, I used red vinegar. The vinegar used in sushi rice is typically rice vinegar made from a blend of rice and wheat or corn that is fermented. But red vinegar is made from fermented sake lees! By the time Edomae sushi- sushi as we know it today- first became popular in the 1820s, red vinegar was already a condiment... But s ...more ”
― Yuto Tsukuda, 食戟のソーマ 26 [Shokugeki no Souma 26]

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