Sushi Made Easy

by Tsuda Nobuko and Nobuko Tsuda

Visually appealing, flavorful, and nutritious sushi has long been one of the most popular foods of Japan and is now a favorite of epicures around the world. Here, the ingredients and utensils for... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0834801736
• ISBN13: 9780834801738
• Release Date: August 1982
• Publisher: Weatherhill
• Length: 150 Pages
• Weight: 0.75 lbs.
• Dimensions: 0.4" x 5.9" x 9.0"

Customer Reviews

Dated but workable

The big problem with this book is that it was written in 1982, and American sushi culture has had its own evolutionary path since then. The profusion of maki that dominates American sushi isn't here, which is fine, but it also doesn't mention the omnipresent California roll. That said, it's an excellent book, and I have no doubt that with this book and a few months of intensive practice anyone can become a passable sushi chef. The ingredients are easier to find now than they were, and this book also provides a number of forms of sushi that simply don't get seen much in American sushi bars. You will need other references for some of the esoterica, but this book will have you up and running on the basics quickly, and even if you so choose making some very interesting items that you don't see every day.

Become a sushi chef overnight!

This is an excellent beginner's book for sushi lovers. Includes beautiful color photos to show the art of presentation and the beauty of the cuisine. It could have included pronuciation tips for some of the words, and the technique described for making nori rolls was awkward (I place strips of filling on rice closer to the center), but otherwise I highly recommend this book.

It`s an excelent book to learn to make sushi

It's a detailed book to make diferent sushi. I'm proud to buy this book, it's realy good and my friends are hope to learn a new test of it.

Well balanced, covering basic steps. Good starter book.

This book takes a well balanced approach that is geared toward the novice. I found the sections on equipment and ingredients to be very good overviews on these topics. Assembly instructions were pretty good, and frankly, the pictures go a long way toward showing you what the end result will / should look like. Other books I looked at contained more history and shopping tips than I wanted. The key to success with sushi is experiment!