Everything you never knew about sushi—its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it
Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling.
The Story of Sushi is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.
To the uninitiated, few things can be more intimidating than a sushi bar. Though the process of ordering and eating sushi isn't nearly as involved as some would think, it does require a certain amount of knowledge and etiquette to dine properly. Thankfully, Corson (The Secret Life of Lobsters) presents an exhaustive look at sushi and the chefs who prepare it that will go a long way toward instilling confidence. Alternating between the cuisine's history and the key steps in a sushi chef's education, Corson puts the reader in the thick of things la Michael Ruhlman's Making of a Chef, detailing the laborious process of making rice, the preparation of a myriad of fish and the storied history of the California Roll. Corson covers close to 30 plants and animals over the course of the book, which becomes a bit wearying, but his structure prevents the material from overwhelming readers, and his enthusiasm for the topic is infectious "especially when the subject turns to the popularity of sushi in landlocked states or the perils of dealing with mackerel. Given the breadth and scope of the book (a bibliography and source list are included), Corson has created what could be the definitive work on the topic, enabling customers to comfortably and confidently stride into a sushi restaurant and order omakase without trepidation. Corson seems to sense this, as an addendum regarding sushi bar etiquette closes with the admonishment, Most experts agree on one thing. Customers who show off their sushi knowledge are tiresome. Chefs appreciate customers who would rather eat sushi than talk about it.
The insider's book about sushi
From page one you understand that this is a book to savor.