Kinjiro Omae and Yuzuru Tachibana, The Book of Sushi, Kodansha International Ltd., Tokyo, 1981. Excellent descriptions and illustrations of techniques.
Karen Green, Japanese Cooking for the American Table, J.P. Tarcher, Inc., Los Angeles, 1982.
Rafael Steinberg, Recipes: The Cooking of Japan, Foods of the World, Time-Life Books, New York, 1969.
Peter and Joan Martin, Japanese Cooking, Gramercy Publishing Company, New York, 1970.
Takayuki Kosaki & Walter Wagner, The Food of Japan, Periplus Editions, Singapore, 1995.
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