The ultimate guide to sushi in a handy pocket format!

Do you know the names of all the sushi at a conveyor-belt sushi restaurant? Or the kinds of fish they use, where they come from and what they taste like?

Whether you're at a budget sushi-train restaurant or a high-end omakase sushi bar in Tokyo, this handy pocket guide explains all kinds of sushi you're likely to encounter—their names, how they are prepared, what they taste like, the ingredients used and even their relative prices!

This invaluable book presents 333 different types of sushi with color photos, descriptions and information about the preparation methods, flavors and origins of the fish. They include:

• Honmaguro Bluefin Tuna

• Ikura Salmon Roe

• Anago Japanese Conger Eel

• Sumi-ika Ink Cuttlefish

• Amaebi Sweet Shrimp

• Uni Sea Urchin

Also included is a brief history of sushi, an explanation of the different types of sushi restaurants in Japan, seafood varieties and a glossary of Japanese terms. A "must-have" for all sushi lovers, professional chefs and Japanese food enthusiasts!

About the Author

Masataka Fujiwara was born in 1956 in Japan. As a child, he loved catching river fish—but disliked eating them.

Then one day, he unexpectedly became fascinated by seafood. That curiosity turned into a lifelong passion.

For over 30 years, he has researched the relationship between humans and edible aquatic life, delving deeply into food culture.

He has spent more than 15 years photographing sushi and now holds an archive of over 500,000 images of marine life and more than 20,000 images of sushi.

Fujiwara currently serves as a fisheries advisor in Shimane Prefecture and contributes essays to fishing magazines and other publications.