More about the book
Discusses regional variations and nutritional benefits of sushi, sushi making and design, the selection of fish, and the training necessary to become a sushi chef
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The Book of Sushi, Kinjirō Ōmae, Yuzuru Tachibana
- Language
- Released
- 1981
- product-detail.submit-box.info.binding
- (Hardcover)
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