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Code: BK-5821

Sushi shouldn’t be left to the professionals. With the easy-to-follow techniques and recipes in this book, you can make it for yourself - and even get the kids to help. After learning how to cook the rice perfectly, you can begin to experiment with simple rolled sushi using cucumber, tuna and salmon. More adventurous variations use everything from spinach, asparagus and carrots to prawns and crab. You’ll also find recipes for related raw bar dishes such as sashimi and poke, and accompaniments like fabulous pickles and wasabi.

160 Pages
210 x 170 mm

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  • Recommended by Top UK ChefsLOVED BY TOP CHEFS
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The authors' backgrounds enrich "The Art of the Japanese Garden Book": David Young, born in the U.S. and a retired anthropology professor from the University of Alberta, moved to Japan post-retirement. His wife, Michiko Young, born in China and raised in Japan, worked in international affairs at the University of Alberta. Tan Hong Yew, a fine arts graduate from Malaysia, contributes as a freelance illustrator, specializing in architectural paintings, adding a unique visual dimension to the book.

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What’s in the box?

Our products are made with love and care in Japan, but it’s with you where their story lives on. And for that to happen, we need to make sure they arrive with you in one piece! We carefully wrap each item in bubble wrap and traditional Japanese newspapers (you’ll often find a Japanese crossword or sudoku to solve!). You’ll also receive a short guide on how to care for and cherish your new tableware. Sustainability is important to us and we’re working hard on ways to keep items safe while being kind to the planet, too.

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