Sushi and Beyond: What the Japanese Know About Cooking

British food writer Michael Booth takes his wife and two young sons on a culinary journey across Japan to explore the country's food culture and cooking techniques. The family travels from the southern islands to the northern reaches of Hokkaido, meeting chefs, farmers, and food artisans along the way. The book combines travelogue with detailed exploration of Japanese ingredients, cooking methods, and food traditions. Booth investigates both high-end cuisine and everyday dishes, from temple cooking to street food, while providing historical context and cultural insights about each region they visit. Through visits to wasabi farms, fish markets, sake breweries, and restaurant kitchens, Booth documents the dedication and precision that characterizes Japanese food preparation. The narrative includes recipes and technical details while maintaining accessibility for readers unfamiliar with Japanese cuisine. The book examines the intersection of food, family, and cultural understanding, revealing how culinary traditions shape national identity and social bonds. These themes emerge naturally through Booth's observations of the care and intention behind Japanese food culture.

Readers describe this as an entertaining food travelogue that balances humor with cultural insights. Many note it provides deeper context about Japanese cuisine beyond just sushi. Likes: - Booth's self-deprecating humor and casual writing style - Detailed explanations of ingredients and cooking techniques - Cultural observations about Japanese attitudes toward food - Personal stories of interactions with chefs and families Dislikes: - Some find Booth's jokes repetitive - A few readers wanted more practical cooking information - Occasional complaints about stereotypical British viewpoint - Limited coverage of certain regions/dishes Ratings: Goodreads: 3.9/5 (1,200+ ratings) Amazon UK: 4.5/5 (280+ ratings) Amazon US: 4.3/5 (90+ ratings) One reader noted: "More a travel diary than a cookbook, but fascinating insights into Japanese food culture." Another commented: "His attempts to get his children to try new foods were particularly relatable."

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🍱 Michael Booth embarked on this culinary journey through Japan with his wife and two young children, making it both a food exploration and family adventure. 🍶 The book was adapted into an anime series titled "Sushi and Beyond: What the Japanese Know About Cooking" in 2015, featuring Booth and his family as animated characters. 🔪 During his research, Booth trained with master sushi chefs, visited a wasabi farm, and even learned about the ancient art of preparing fugu (pufferfish) - one of Japan's most dangerous delicacies. 🍜 The author discovered that many "Japanese" foods, like tempura and ramen, actually originated from foreign influences - tempura from Portuguese missionaries and ramen from Chinese cuisine. 🌿 Booth's journey took him from the southern islands of Kyushu to the northern reaches of Hokkaido, exploring regional specialties like Osaka's okonomiyaki and Hakodate's freshly-caught squid.