Sushi Love

How to identify and eat Japanese cuisine

Laura Gladwin

Never be confused about what to order at the sushi bar again!

This beauitifully 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, including interesting facts and etiquette, such as the right way to hold chopsticks and whether (or not) you should mix your wasabi and soy sauce.

£14.99

Format Paperback	ISBN 978-1-80247-292-9
Publication Date 23-Oct-2025	Category Lifestyle

Never be confused about what to order at the sushi bar again!

The types of sushi, from standards like the maki roll and cone-shaped temaki to the traditional fermented narezushi and celebratory temarizushi, are explained in chapter two. Chapter three details different cuts and types of sashimi, such as the differences between akami, chutoro and otoro tuna. The book concludes with accompaniments and condiments to enjoy with your sushi and sashimi, as well as a glossary of terms.

The Author

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 Adria, 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).