Edomae Sushi: Art, Tradition, Simplicity Hardcover – June 1, 2011

This, and Sushi by Nagayama, are essential reads if you really want to get a handle on what sushi is really about. As a beginner, you’ll need a good introduction to preparing sushi, but the idea of ‘preparing' sushi in such books is: get fresh fish, stick on(in)rice and voila! There’s so much more. I’m still browsing through these two books, learning when/how to cure the fish. Searing skin or flesh. Aging the fish for a day or more. Trying to extract flavor from bland fish. Enhancing flavors. It’s real fun, and the results are incredible. I’ve gain even more respect for those top sushi places I like to frequent. (And the reason I spent years, not, preparing sushi at home)

This is reference book about sushi. It is not meant to be a cook book about sushi (there is some instruction but not practical since depending on where you live the odds are highly unlikely you can obtain the right fish). Master sushi chef, Kikuo Shimizu, strive to explain to non-Japanese readers what Edomae style sushi is. He will explain many types of sushi dishes along with accompanying pictures for visual cue.I love sushi so reading this book I found many things about sushi I did not know. The only thing I am sorry is that there are some dishes that I cannot eat where I live. I have to go to Japan itself if I want to taste it. :(

I didn't really know anything about Edomae sushi before watching the documentary _Jiro Dreams of Sushi_. I don't think I've had it before; the sushi I've had doesn't seem to be this style, and even the other Japanese cookbooks I have talk about preparing sushi in ways fairly different than this book. That makes this a valuable book for me. There are at least enough recipes for me to make some of the things mentioned. This book also has nice pictures, and it's touching that this is a book coming from a chef with no heir. One drawback, though, is that it's not a very long book, so it doesn't cover that many kinds of fish/shellfish. There are also some typos, which I found disappointing. (If he gets to the fish market at 6:30am, he can't possibly make it back to his shop by 6:15am!)

I have really enjoyed this book. Great pictures and insight in to some of the subtleties of sushi preparation - which is information that is typically not given out freely. I just wish that it was longer but there is still a lot of information packed into these 100 pages.

Excellent insight into making better sushi!

Very informative and with an easy to follow layout.

Fantastic!

It’s ok

I bought this book because I wanted to start making sushi. This book showed me how to do that, and a whole lot more. I actually ended up reading it just for the stories that are inside. The book has quite a few beautiful photos of the different kinds of sushi, and you get a history lesson at the same time.

It consist some knowledge and few recipes on traditional Japanese sushi. Quite interesting for someone who wants to get some insight into Edomae sushi.

Good book - nice photos, clear explanations.

I regard this book as a treasure in my collection of sushi books. Not a book for the absolute beginner (except you want to see fantastic mouth-watering pictures of Edomae sushi) but for those loving sushi. If you go in for sushi and have a real idea what Edomae sushi is you will find this book fascinating (maybe you've seen the film "Jiro Dreams of Sushi"). Some may say there is a lack of detail and the descriptions of the preparation of sushi should be more explicit but it's actually all there!! Everything you need to know! All those who want to know how to make California rolls or who want to make sushi as a party treat might be disappointed of this book. If you love sushi, I think it's a real must have.I think if you want to sum up Edomae sushi you can say "ultimate simplicity leads to purity" - have a look at the title! That's what this book is all about!

Very interesting. Exactly what I was look for