The author has no affiliation with the California Sushi Academy. He paid for all sushi consumed in the course of his research
This book made me crave sushi for the entire week that I was reading it. I’m a sushi fiend so this isn’t surprising, but it was a little odd when I was reading at 8 AM. This had been on my wish list for a long time. According to my Library Thing I got a copy in 2009, but I have no recollection of owning it. I know I didn’t read it. So I was happy to find a copy on Amazon for .99 and it also hits “Z” on the ABC Challenge.
As much as I enjoyed the info that I learned about sushi through Zoran, Kate, Marcos, Toshi and the others, I enjoyed the people. Although this was a work of documentary non-fiction, it read like a novel at times and the central figures were key. Toshi, the pioneer of American sushi; Kate the unsettled student; Zoran the teacher who is disappeared back to Australia midway through the semester; Takumi the former JPop singer.
Luckily for this sushi fiend, little beyond the author’s explanation of mold’s role in miso and sushi rice made me think twice about the food I devour. I fell in love with sushi at the tale end of my first stint in Japan but never really had a huge interest in its creation. I don’t think I’ve made sushi since a friend’s obon party in August… 2002! This book made me curious about some of the behind the scenes and probably made me a more educated consumer at the sushi bar.
Disease isn’t the only problem. Humans like to eat yellowtail, but yellowtail also like to eat yellowtail.
Of the author’s comments on fish that’s the one I loved the most. I’m picturing carnivorous yellowtail on the sushi bar. I really enjoyed the background on the rice as its status in the US is so different to its standing in Japan.
I’m glad to see the Toshi’s California Sushi Academy is still going (despite an awful website) and to “see” Kate and company on Corson’s site.
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