EDOMAE SUSHI OVER THE SEA (Beginners Guide to Edomae Sushi), concisely written and illustrated by Moe Izuco, presents the basics of Edomae sushi, essential to understand and enjoy sushi dishes.

Main topics include:

About The Edo Era
The Origin of Edomae Sushi
Sushi Around The Globe
American Hamburgers vs. Sushi
Tsukiji Market
Shari (rice)
Gari (pickled ginger)
Wasabi (horseradish)
Shoyu (soy sauce)
Nori (dried laver)
Makinono (sushi roll)
Alcohol
Suimono (Japanese soup)
Ocha (green tea)
Shun no Neta (seasonal Items)
Noren and Chiefs
Oshibori (warmed wet hand towel)
Tamagoyaki (baked egg), Kohada no suzuke (pickled shad), and Nianago (boiled conger eel) no Nigirizushi
"Omakase"
"Okonomi"
For Vegetarians
Utsuwa
Hashioki
Items for Edomae sushi
Final Words

Simple illustrations by the author give a clear idea around the topics.

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