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Senest opdateret 14. april

Af Omae, Kinjiro; Tachibana, Yuzuru

fra 1888. på forlaget Kondansha International

pris: 145 kr – stand: ★★★

Sideantal: 127p.
Indbinding: Softcover
Stand: Fine
Discusses regional variations and nutritional benefits of sushi, sushi making and design, the selection of fish, and the training necessary to become a sushi chef. Kinjiro Omae was born in 1910 in the center of Tokyo, the son of a famous sushi maker.. Discusses regional variations and nutritional benefits of sushi, sushi making and design, the selection of fish, and the training necessary to become a sushi chef. Kinjiro Omae was born in 1910 in the center of Tokyo, the son of a famous sushi maker.