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Make your own sushi in minutes and learn how to create traditional Japanese recipes in just a few steps with Sushi: Taste and Technique.

With an enticing mix of classic and contemporary recipes, head chefs Kimiko Barber and Hiroki Takemura show you how to create dozens of dishes including pressed mackerel sushi, spicy tuna and avocado sushi bowls and stunning sashimi plates. Learn the basics of how to make sushi, with foolproof recipes and beautiful photographs to make Japanese cooking simple. This brand new edition also includes a handy photographic guide to fish and shellfish, teaching you how to prepare every ingredient and ensuring perfect homemade sushi every time.

Sushi: Taste and Technique helps you to create authentic Japanese sushi that will wow your taste buds - and your friends.

Previous edition ISBN 9781405373388

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Kimiko Barber Kimiko left her native Japan to go to an English boarding school in 1972, and quickly realized that she would have to recall her grandmothers´ cooking skills if she was to survive. After over ten years working in finance in Tokyo and London, a chance visit to Books for Cooks, a mecca for foodies, inspired her to change her career and focus on cooking and entertaining. Kimiko now writes books and articles about Japanese cuisine and inspires other with her demonstrations of Japanese cooking at various cookery schools around the UK.

Hiroki Takemura Hiroki completed a sushi chef apprenticeship in Osaka, Japan. To broaden his experience, he then moved to Europe and arrived in a cold and rainy London in February 1982 with just a small suitcase and his sushi knives. For the next ten years he worked in the city´s noted Japanese restaurants. In 1996, Nobu Matsuhisa asked Takemura to head up Nobu London´s opening team. Takemura accepted, and then worked briefly in Nobu´s New York restaurant, to attune himself with the cooking (Takemura still refers to Nobu Matsuhisa as "oyaji" - "honourable father"). Takemura is now Executive Chef at the Sunset Grill & Bar in Istanbul, Turkey.

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