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BOOKS

Raw materials - an insight into the world’s best sushi chefs

Words by Rob Chilton

A carefully-researched book explores this treasured trademark of Japanese culture

When world-renowned masterchef Nobu Matsuhisa says, “Making sushi is an art,” you’d better believe it. This delicate, difficult way of preparing fish has been recorded in exquisite detail by award-winning photographer and author Andrea Fazzari for a book that any foodie will cherish.

Lean tuna marinated in soy sauce at Mitani

Sushi Shokunin: Japan’s Culinary Masters meets 20 of the world’s leading sushi specialists to understand how they work. For these dedicated and highly-skilled shokunin (artisans), sushi is not a job, it’s a way of life.

Horse mackerel displaying the kakushi boucho cutting technique

Pictures capture a big catch on a fishing boat, a shop in dizzying variety of sushi knives at the Kikuhide shop in Fukuoka, beautiful close-up images of prepared sushi and, of course, chefs in the midst of their intricate and skilled work.

Nobuhiro Sakanishi at the Kikuhide knife shop in Fukuoka

Sushi Shokunin: Japan’s Culinary Masters by Andrea Fazzari is published by Assouline books. assouline.com

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