A professor of biophysics at the University of Southern Denmark, Ole G. Mouritsen has penned the most extensive and authoritative book—dare I say encyclopedia?—on sushi to date. This weighty tome is packed with more information than most readers will ever need. Yet that’s exactly where it shines. The author’s curiosity and passion about fish is evident throughout. Perhaps most notable is that, unlike other sushi books written by non-Japanese, the information about seafood is factually correct. Sushi will educate readers on all aspects of fish—texture, taste and how they are served. Packed with photos and illustrations (by the author’s son), this comprehensive guide also includes information on other dishes at the sushi counter, from the rice and vinegar used to make theshari to the green tea that ends the meal. With an extensive glossary and a rich bibliography, Sushi will find its way onto the bookshelves of chefs and foodies the world over. After consuming this work, readers themselves should be given a PhD in sushi.
By Ole G. Mouritsen
Springer, 2009, 330pp, ¥3,357
This review first appeared in Metropolis magazine: