Advance praise

“With the passion of a connoisseur, the insight of a scientist, and the curiosity of a writer, Ole Mouritsen offers this exquisite meditation on sushi, including its meaning, the art of preparing, eating, and serving it, the health benefits it imparts, and its role in ancient and contemporary Japan.”
− Victoria Abbott Riccardi
, author of Untangling My Chopsticks: A Culinary Sojourn in Kyoto

”As a lifelong enthusiast who has eaten, studied, and sought to construct great sushi − from traditional to modern − I was extremely impressed by this wonderful book. It is clear that serious research, as well as much imagination, went into every page. It has become my new `go-to’ bible when I need a shot of inspiration.”
− Ken Oringer
, internationally renowned and award-winning chef Clio Restaurant, Uni Sashimi Bar, Boston

“Ole Mouritsen’s engrossing book focuses on sushi in its minutest details, but zooms out for extended looks at everything from the tea ceremony and Japanese aesthetics to the biology of nutrition and perception and the origins of life. It’s a treatise to consult for its wealth of practical information, and to browse in for the diverting thoughts of an omnivorous mind.”
− Harold McGee
, author of On Food and Cooking. The Science and Lore of the Kitchen

  • Mouritsen, Ole G.: Sushi: Food for the Eye, the Body & the Soul
    Springer; New York
    1st English ed., 2009, 360pp, 429 illus., 397 in color., Hardcover
    ISBN: 978-1-4419-0617-5

    At the over-matured sushi
    the Master
    is full of regret

    - Matsuo Bashō (1644-1694)