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The Story of Sushi, from Samurai to Supermarket
HarperCollins
June 2007
On Sale: May 29, 2007
384 pages
ISBN: 0060883502
EAN: 9780060883508
Hardcover
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Non-Fiction
Everything you never knew about sushi—its surprising
origins, the colorful lives of its chefs, the bizarre
behavior of the creatures that compose it—is revealed in
this entertaining documentary account by the author of the
highly acclaimed The Secret Life of Lobsters. When a twenty-year-old woman arrives at America's first
sushi-chef training academy in Los Angeles, she is
unprepared for the challenges ahead: knives like swords,
instructors like samurai, prejudice against female chefs,
demanding Hollywood customers—and that's just the first two
weeks. In this richly reported story, journalist Trevor Corson
shadows several American sushi novices and a master Japanese
chef, taking the reader behind the scenes as the students
strive to master the elusive art of cooking without cooking.
With the same eye for drama and humor that Corson brings to
the exploits of the chefs, he delves into the biology and
natural history of the creatures of the sea. He illuminates
sushi's beginnings as an Indo-Chinese meal akin to cheese,
describes its reinvention in bustling nineteenth-century
Tokyo as a cheap fast food, and tells the story of the
pioneers who brought it to America. He shows how this
unlikely meal is now exploding into the American heartland
just as the long-term future of sushi may be unraveling. The Zen of Fish is a compelling tale of human determination
as well as a delectable smorgasbord of surprising food
science, intrepid reporting, and provocative cultural history.
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