Books

Sarah and I just returned from our honeymoon, and plowed through a number of books that added to the weight limit of our luggage. Since I watch TV too much when I don’t have a good book to read, I include them here to encourage you to pick them up.

After you’ve started making your own sushi, you’ll want to start buying and cutting your own fish. At this point, you need Masuo Yoshino’s Sushi: The Delicate Flavor of Japan. It has taught me more about fish and fish cuts than any other resource.

Sushi by Ryuichi Yoshii is one of my two working sushi cookbooks; get it for your kitchen, not your bookshelf.