Abstract

From Toyosu Market, the sushi mecca! 106 carefully selected pieces of sushi that taste even better when you know about them.

Written by a fish guide who knows Tsukiji and Toyosu inside and out. A thorough explanation of the "season, flavor, and origin" of each of these 106 carefully selected pieces of sushi. A deep dive into the brand-name origins pursued by high-end sushi restaurants.

From Tsukiji to Toyosu—set in the new sushi mecca, this book thoroughly explains the season, flavor, and origin of each of these 106 carefully selected pieces of sushi! The author is Kyoko Fukuchi, a fish guide who knows Tsukiji and Toyosu inside and out. She is preserving the Ginrin Bunko, which was passed down from Tsukiji to Toyosu, and conveying fish culture. From the origins of Edomae sushi to the latest developments in Toyosu and the background to the deliciousness of the finest brand-name origins, this book is packed with photos and explanations to help you fully enjoy sushi. Knowing this before you eat will significantly enhance the flavor of each piece. Recommended for sushi lovers as well as those who want to learn about food culture.

*This book is a significantly expanded and revised version of "Tsukiji Uogashi Sushi Ingredients Handbook," published by our company in 2014.

Author’s Information

Born in Miyazaki Prefecture. Graduated from Japan Women's University. After working as an editor at Fujingahosha (now Hearst Fujingahosha), she went freelance. In 1998, she was asked to create a flyer for Tsukiji Market's seafood wholesaler, Hamanaga, and began working there. Since 2010, she has been the Secretary General and Library Director of the Tsukiji Fish Market Ginrinkai, a cultural organization at Tsukiji Market (now Toyosu Market). Her books include Tsukiji Meshi (Tsukiji Meshi) (Shogakukan Bunko) and Tsukiji Market Chronicle Complete Edition 1603-2018 (Asahi Shimbun Publications).