Reviews
Overall, it was easy to understand.
Sushi and sake have such a long history. I miss the sushi I tasted in Ginza about 10 years ago. If I could become friends with the author of this book, I would love to have some Edomae sushi with a glass of sake and learn a haiku!
It helps with understanding Japanese monsters.
I like it because it has a lot of content that isn't in existing similar books.
I think I'll be able to show off my knowledge at a drinking party.
This is a great book for learning about sushi and sake, which I enjoy. It is not too long and is filled with photos, so it is not overwhelming. Personally, I like salmon roe and sea urchin roe sushi (gunkanmaki) the most. However, they are also the most expensive. I opened the book, my mouth watering. First, there is a story about sushi. It is said that the origin of sushi came from Southeast Asia. “The original form of sushi is narezushi, which is made in Southeast Asia by placing salted
Apart from the hostility or resentment Koreans harbor toward Japan, strangely enough, they do not feel much aversion toward Japanese culture or food. Even while disliking Japan, they travel there very frequently and actively seek out Japanese products and food. Of course, although demand has noticeably decreased now due to the boycott of Japanese products, until not long ago, it was common to see celebrities on TV encouraging travel to Japan and praising Japanese culture and food. People also
This is a guidebook to Japanese food culture written by an author who majored in Japanese Language and Literature and holds a Ph.D. Considering the "No Japan" movement that began last year, learning about Japanese food culture feels a bit daunting. Nevertheless, sushi is one of our country's foods that has already become popularized, whether in the Japanese or Korean style. Come to think of it, I ate sushi last week. Sake is a drink whose smooth and unique flavor makes the food even more
This is the first book I have seen that explains sushi and sake—which have become so readily available these days—in such an easy-to-understand and interesting way. It was truly refreshing to see the history and culture of food covered in this book. I used to just eat and drink without thinking, but after filling my mind with knowledge through this book, I now want to fill my stomach with sushi and sake right now.
Kim Ji-yeon: The Story of Sushi and Sake
Our food culture and behavioral patterns are changing due to the COVID-19 pandemic. It has become increasingly difficult to visit specialty restaurants to enjoy food and drink. Contactless consumption is spreading, and even fresh food is ordered online. Now, eating and drinking alone are no longer temporary trends but have become part of everyday life. What are the advantages of enjoying food and drink by yourself? Perhaps it is the ability to fully concentrate on the experience. How about taking a trip to Japan through sushi and sake, the quintessential menu items for solo dining and drinking? Sushi and sake are key codes that underpin Japanese culture. Through what history did they evolve into their current forms? What is their cultural background? By finding answers to these questions one by one, you can gain a broad understanding of Japanese culture. So, let's embark on a special journey right now! The names of sushi, especially the Kanji characters, are difficult. Sake (Nihonshu) comes in more varieties than one might expect, so beginners in Japanese or those who do not frequently encounter the language may feel somewhat overwhelmed when looking at a Japanese restaurant menu. This book is a guide specifically for those with a moderate interest in Japanese food culture. The "Sushi Story" section summarizes the history of sushi, which originated in Southeast Asia, as well as its ingredients, types, and secrets to enjoying it. Meanwhile, the "Sake Story" section concisely explains the origins, brewing methods, varieties, and drinking etiquette of Nihonshu—which is said to contain more flavor compounds than wine. Furthermore, key terms are accompanied by their Japanese translations, allowing readers to naturally learn culinary terms as they read. Enjoy the double benefit of studying sushi and sake while simultaneously learning Japanese!
Korean title: 스시와 사케 이야기
Korean author: 김지연
Korean publisher: 지식의날개
ISBN-13: 9788920039171
Reviews
Overall, it was easy to understand.
Sushi and sake have such a long history. I miss the sushi I tasted in Ginza about 10 years ago. If I could become friends with the author of this book, I would love to have some Edomae sushi with a glass of sake and learn a haiku!
It helps with understanding Japanese monsters.
I like it because it has a lot of content that isn't in existing similar books.
I think I'll be able to show off my knowledge at a drinking party.
This is a great book for learning about sushi and sake, which I enjoy. It is not too long and is filled with photos, so it is not overwhelming. Personally, I like salmon roe and sea urchin roe sushi (gunkanmaki) the most. However, they are also the most expensive. I opened the book, my mouth watering. First, there is a story about sushi. It is said that the origin of sushi came from Southeast Asia. “The original form of sushi is narezushi, which is made in Southeast Asia by placing salted
Apart from the hostility or resentment Koreans harbor toward Japan, strangely enough, they do not feel much aversion toward Japanese culture or food. Even while disliking Japan, they travel there very frequently and actively seek out Japanese products and food. Of course, although demand has noticeably decreased now due to the boycott of Japanese products, until not long ago, it was common to see celebrities on TV encouraging travel to Japan and praising Japanese culture and food. People also
This is a guidebook to Japanese food culture written by an author who majored in Japanese Language and Literature and holds a Ph.D. Considering the "No Japan" movement that began last year, learning about Japanese food culture feels a bit daunting. Nevertheless, sushi is one of our country's foods that has already become popularized, whether in the Japanese or Korean style. Come to think of it, I ate sushi last week. Sake is a drink whose smooth and unique flavor makes the food even more
This is the first book I have seen that explains sushi and sake—which have become so readily available these days—in such an easy-to-understand and interesting way. It was truly refreshing to see the history and culture of food covered in this book. I used to just eat and drink without thinking, but after filling my mind with knowledge through this book, I now want to fill my stomach with sushi and sake right now.
