Corson (The Secret Life of Lobsters) spent months at a "sushi school" run out
of a Japanese restaurant in Hermosa Beach, Calif., observing the students as
they learned how to prepare a seemingly endless variety of fish. Although the
reporting focuses primarily on Kate, a young woman who struggles to overcome
her lack of confidence, many of the other students get a turn in the spotlight,
as do the restaurant's owner and the head instructor. This would make for
a riveting enough story on its own, but Corson beautifully intersperses the
drama with lessons about the history and science of each fish the class
encounters, along with the rice and wasabi. He also reveals that just about
everything Americans know about eating sushi is wrong, down to using chopsticks
to dunk their fish in soy sauce. Foodies will find dozens of useful tips to
enhance their appreciation of "the fast food of old Tokyo," especially if they
entrust an experienced chef to prepare an omakase meal for them. The combination
of culinary insights and personal drama makes for one of the more compelling
food-themed books in recent years.

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