The Illustrated Guide to Sushi & Sashimi

Never be timid to order at the sushi bar again!

This beautifully illustrated guide to different types of sushi and sashimi will help you understand any sushi menu.

Throughout this book you’ll learn the origins, history and background of sushi and sashimi types, including Nigiri, Makizushi, Maguro Sashimi and Sake Sashimi - to name a few.

Also included are interesting facts and etiquette, such as the right way to hold chopsticks, whether (or not) you should mix your wasabi and soy and the correct word for pickled ginger.

Laura Gladwin trained at Leith’s School of Food and Wine before working as a freelance chef. She then spent five years at one of London’s biggest party design companies, where she devised spectacular cocktail lists for more than 500 events. She now works as a writer and editor specializing in food and drink, writing for the Good Food Guide and editing high-profile cookery books for chefs including Ferran Adrià, Rene Redzepi and Heston Blumenthal. She co-wrote Prosecco Made Me Do It (RPS 2018) and wrote Feast Your Eyes on Food, an encyclopedia for children (Magic Cat, 2021).

Tokyo-born Makiko Sano is an established author, having published two titles for Quadrille: SushiSlim (2013) won the Gourmand World Cookbook Award in 2013 and has been translated into 17 languages including English, French, Spanish, Italian, Dutch and Swedish; Shoku-iko: Japanese Conscious Eating for a Long and Healthy Life (2015); and one for Welbeck: Ramen. Trained in Japanese, Chinese and Korean food, she runs a popular restaurant, sushi school and catering (incl. film sets and high-profile clients including Stanley Tucci) and events service, Suzu House, in Hammersmith. Highly media-friendly with a growing profile, Makiko has appeared on Channel 4 and BBC radio.