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Overview
Everything you never knew about sushi— its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it
Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling.
The Story of Sushi is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.
Product Details
| ISBN-13: | 9780060883515 |
|---|---|
| Publisher: | HarperCollins |
| Publication date: | 09/02/2008 |
| Series: | P.S. Series |
| Edition description: | P.S. Edition |
| Pages: | 416 |
| Sales rank: | 524,891 |
| Product dimensions: | 5.31(w) x 8.00(h) x 0.94(d) |
About the Author
Read an Excerpt
The Zen of Fish
The Story of Sushi, from Samurai to SupermarketBy Trevor Corson
HarperCollins
Copyright © 2007 Trevor CorsonAll right reserved.
ISBN: 978-0-06-088350-8
Chapter One
SUSHI SCHOOL
Kate Murray's alarm clock went off at 5:30 a.m. She forced her eyes open. Her college classes had never started before noon.
The day before-the Fourth of July 2005-Kate had loaded her Mustang and driven up the coast from San Diego to Los Angeles. Now unopened boxes sat scattered around the little house. She still had no furniture, and she missed her dog.
Kate dragged herself out of bed. In the bathroom mirror she looked skinny. The weeks leading up to sushi school had been stressful, and she'd stopped eating again.
On the drive to the academy she hit L.A. traffic. By the time she finally reached Hermosa Beach, she was running late. Fit-looking people on Rollerblades glided down the strip along the sandy beach, and several surfers were already out testing the waves. The Pacific Ocean stretched to the horizon. A block from the beach, Kate located the Hama Hermosa sushi restaurant and hurried inside.
She entered the foyer and saw a small dining room on her left with tables, a couple of booths, and a shiny red sushi bar. The restaurant appeared to be deserted, except for a gold Buddha sitting in an alcove.
Through a cutout in the hallway wall Kate glimpsed people. She followed the hall and stepped into a large space with a high ceiling and skylights. A second red sushi bar ran across the back wall. Down the center of the room stretched a stainless-steel table with sinks built into it, like in a chemistry lab.
All eyes turned and looked at Kate. Her classmates had already taken all the spots at the table, except for the one closest to the Japanese chef at the head of the table. Crap, Kate thought. She walked up to the remaining space. Everyone was standing. There were no chairs.
The chef was a short man with a shaved head. He introduced himself as Toshi Sugiura, chief executive officer (CEO) of the California Sushi Academy. He was also executive chef of the Hama Hermosa restaurant. The restaurant and the academy shared the building.
Toshi was a pioneer of American sushi. He had started serving sushi in Los Angeles in 1978, before most Americans had even heard of it. Throughout the 1980s and early 1990s, Toshi's sushi bar and restaurant-Hama Venice, in Venice Beach, just south of Santa Monica-had been one of the hottest sushi spots in all of L.A. Two years ago Toshi had shifted his efforts to the current restaurant, and it hadn't been long before Phil Jackson, coach of the L.A. Lakers, had stopped by to inscribe his signature on the wall.
Toshi had founded the California Sushi Academy in 1998. Opening a school for sushi chefs was unprecedented. For nearly 200 years, becoming a sushi chef had required a long apprenticeship-often five or more years. Toshi wanted to train people in a few months.
Toshi hired staff to manage the school and to teach. When the academy opened, three-quarters of the applicants were not even Asian. Toshi accepted them all. He couldn't be certain, but he assumed that many of his fellow Japanese sushi chefs considered him a traitor for welcoming outsiders into the world of sushi. The way Toshi saw it, Americans had already embraced sushi, and it would be foolish not to train American chefs. Since then, a few other sushi schools had opened in L.A., including the Sushi Chef Institute, run by a former instructor at Toshi's academy. So far, these were the only formal training programs for sushi chefs in the United States.
Anyone could apply to the California Sushi Academy. Toshi didn't require his students to have restaurant or kitchen experience. Hobbyists and home cooks had attended the school, along with experienced chefs, including seasoned veterans of some of America's best kitchens. Not all of the graduates went on to become professional sushi chefs. Over the years, the proportion of non-Asian students had remained high.
'Ohaiyõ gozaimasu!' Toshi bellowed to the class. This meant "Good morning" in Japanese. But around the restaurant, the chefs said it whenever they arrived for work, even if it was afternoon or evening.
Toshi taught the class another word. 'Irasshaimase!' That meant "Welcome." Sushi chefs yelled it whenever a customer walked in. Most Americans thought Japanese people were supposed to act quiet and dignified. But in old Tokyo, sushi chefs were loud and boisterous.
Kate liked Toshi immediately. He was cheerful and stern at the same time, like a monk who was also a kung-fu warrior. Toshi asked the nine students to introduce themselves. Kate looked around at the people who would be her classmates for the next twelve weeks. There were six men and two other women. It had never occurred to her that most of her classmates would be men. It hadn't occurred to her that there was anything unusual about a woman, or her in particular, wanting to become a sushi chef. Kate didn't see why a 20-year-old Irish-Italian girl with a pierced belly button and a nose stud couldn't make sushi.
The other students were also young, and a majority of them were white. They had come to the academy for a variety of reasons. Most of them had restaurant kitchen experience, and a few already had experience making sushi. Kate had neither.
One young man had made his start mass-producing sushi at a Whole Foods grocery store in North Carolina, and he wanted to move up to restaurant work. Another had seen how widespread sushi had become, and he hoped to purchase his own sushi restaurant in southern California. A man from El Paso, Texas, had been sent by his company, a real-estate and restaurant-development firm, because sushi was the hot new meal on the Mexican border.
(Continues...)
Excerpted from The Zen of Fish by Trevor Corson Copyright © 2007 by Trevor Corson . Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Week 1
Sushi School 3
Eating to Live 10
Mold 13
Week 2
Taste of the Sea 21
Like the Vomit of a Drunkard 25
Seven Gods in Every Grain 33
L.A. Story 44
Battle of the Sexes 52
Hollywood Showdown 60
Weeks 3, 4, and 5
Chef's Choice 75
Inside the Roll 81
Putting On the Squeeze 89
Fast Food 94
American Style 98
Show Time 102
Fruits of the Sea 108
Blood and Guts 113
Eat the Pie 120
Big Test 123
Week 6
Sushi Nation 131
Manhood of Shrimp 136
Getting Fishy 142
Raw Deal 149
Mackerel Gal 153
Russian Roulette 158
Tastes Like Chicken 164
Mango Love 166
Comedy Club 169
Week 7
Long Good-Bye 175
From Freshwater 178
Congratulations Fish 186
Unleash the Beast 197
Flatfish 206
Old Glory 214
Spy Kids 216
Week 8
Sea Snakes 225
Tentacles of the Deep 232
Giant Clam 240
Final Fish 245
Carving the Mountain 252
Sushi Kung Fu 258
Mortal Combat 264
Drunken Master 270
Weeks 9 and 10
Eggs and Ovaries 277
Weeks 11 and 12
Last Dance 287
Deli 292
Sushi Master 294
Pizza Party 301
Epilogue
Homecoming 309
One Year Later 315
How to Eat Sushi 317
Acknowledgments 323
Source Notes 329
Glossary of Selected Japanese Terms 341
Bibliography 345
Index 363
What People are Saying About This
“Trevor Corson’s reverence for all things from the sea is palpable. In his new book The Zen of Fish he takes you on a fascinating journey into the world of sushi. The story he relates is rich in detail, thoroughly engaging, simply a pleasure to get lost in.”
“The Zen of Fish is a pleasure to read, entertaining and informative, with compelling characters and fascinating history, all told in an easy and natural voice. Excellent food journalism.”