Book Review: The Story of Sushi

The Story of Sushi: An Unlikely Saga of Raw Fish and Rice by Trevor Corson

I read The Story of Sushi by Trevor Corson in May 2015

In The Story of Sushi, Trevor Corson follows a group of students at the California Sushi Academy. He stays with the class throughout their whole education, and through their classes and experiences manages to tell not only their story, but also the story of Sushi, both in Japan and in the US.

As the students are introduced to different cooking methods and different fish, the author uses these incidents as a springboard to tell the story of sushi. From the beginning in Japan, when sushi was fermented rice and fish, nothing like it is today, up until its recent popularity in the US and across the world. The different stages in the evolution of sushi are well explained.

Corson manages to weave the three stories together in a seamless way. The story of the class, the story of sushi in Japan and the story of sushi in the US. He has also managed to find the interesting anecdotes and the interesting people that is used to spice up his story. Not just a history lession, Corson fills his book with interesting anecdotes to complement the text. The book is very enjoyable and hard to put down.

Story of Sushi

Sushi at a restaurant in Ginza

The story is well told, and the history of sushi is not boring at all. The book is easy to read and hard to put down, allthough some of the chapters felt a bit weak and did nothing to contribute to the overall story. Overall I enjoyed The Story of Sushi, and finished the book in less than 24 hours. Whether you like Japan, sushi or cooking in general, this is a book you should read.

Fo more books about Japan, see my Books from Japan Page.

Learn more about sushi in my post Sushi, more than just raw fish.

For more reviewed books, see my Book Reviews Page.

Learn more about Japan in my Japan Travel Guide.

0 thoughts on “Book Review: The Story of Sushi

  1. Pingback: Daunt Books « traveltorgeir

  2. Vinita

    I enjoy eating Sushi especially when made with quality ingredients. I’ve also eaten sushi topped with jalapenos (Mexican chilli) and Sriracha sauce…which is not your traditional sushi type. Reading about it sounds very interesting as it is to learn how to cook Japanese cuisine. I equally enjoy the teriyaki and differently barbequed meats. Have you had this dish in countries other than Japan? How does it compare with sushi made in Japan? I’ve had sushi in the US which was slightly modified to US palates, with a sauce made with mayonnaise as an ingredient!

    1. traveltorgeir Post author

      Hello. I love sushi, but it has to be made with quality ingredients, that is correct. Generally I have found the quality and selection of different fish better in Japan than in Norway (never had sushi in the US). Norway had a lot of salmon and tuna sushi, but not much selection other that that. In Japan half the sushi I ate I did not know what it was.

      Also, there is a lot of untraditional sushi ingredients in western sushi, I prefer the Japanese way.

      If you are interested in sushi you should read the book, and in July I will be in Japan so there should be some sushi blogposts upcoming.

  3. Pingback: Sushi « traveltorgeir

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