The Story of Sushi
An Unlikely Saga of Raw Fish and Rice
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Narrated by:
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Brian Nishii
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By:
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Trevor Corson
About this listen
Everything you never knew about sushi: its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it. Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in 19th-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling.
The Story of Sushi is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.
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Editorial reviews
Trevor Corson is not a writer as much as he is a seafood expert, and both The Secret Life of Lobsters and The Story of Sushi have quickly achieved best seller status on the strength of the interesting information they carry. Sushi has only been a part of American cuisine for a few decades, and there are surprisingly few comprehensive perspectives that treat the history, the cooking, and the art. Corson's book amply fills this void, as long as you are listening to it as a piece of reportage more than a novel with a plot.
Whatever faults there are in the writing, the telling does not compound them. Brian Nishii has as few narration credits as Corson has author credits, but you'd never know it. He handles the many facets of this book with energy and agility. One strand running through the book is a straightforward factual account of the history of sushi, both as traditional Japanese cuisine and as modern American trend. A second strand is the more scientific description of the different varieties of seafood and their assorted properties. The third strand attempts to humanize the difficulty of the art of making sushi by following a class of beginners through sushi school.
Tokyo-born Nishii nails all the pronunciation with ease and fluidity. Fans of sushi will be relieved and possibly embarrassed to learn the proper way to order and eat their food. The helpful tips abound, from the fat content of each fish to what you are really eating when you eat wasabi to the importance of the radish garnishing your plate. There is also a heaping dose of amusing facts. For example, the phrase "mac daddy" actually comes from the idea that the skin of the mackerel is very shiny, and salmon is actually a white fish that turns pink for the same reason flamingos do.
Nishii also deftly handles the Japanese-Australian accent of a pop star turned sushi school chef, a strange and delightful sound to the American ear, delivering a relatively satisfying gem of a portrait amidst Corson's cast of flat characters — the timid depressive who can't do anything right, the 17-year-old kid taking this class to impress girls, the beautiful stoic from Finland who executes each roll to perfection, the hard-working sous chef destined to find a job right after graduation, et cetera. The more informative two-thirds of the book certainly make up for Corson's missteps in the sushi school thread, and Nishii's voice work will reassure you that next time you sit down at the sushi bar, you'll be at the head of the class. —Megan Volpert
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Story
Angela can feel the clock ticking. She is single in New York City, stuck in a job she doesn't want and a life that seems to have somehow just happened. She inherited a flair for Italian cooking from her grandmother, but she never seems to have the time for it - these days, her oven holds only sweaters. Tacked to her office bulletin board is a photo from a magazine of a tidy cottage on the coast of Maine - a charming reminder of a life that could be hers if she could only muster the courage to go after it.
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Simple story
- By Dianna Bogart on 06-09-15
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The Hundred-Foot Journey
- A Novel
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- Narrated by: Neil Shah
- Length: 8 hrs and 51 mins
- Unabridged
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Born above his grandfather’s modest restaurant in Mumbai, Hassan first experienced life through intoxicating whiffs of spicy fish curry, trips to the local markets, and gourmet outings with his mother. But when tragedy pushes the family out of India, they console themselves by eating their way around the world, eventually settling in Lumière, a small village in the French Alps.
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Great details & writing in a flawed story
- By David Shear on 02-12-14
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The Kitchen Counter Cooking School
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- By: Kathleen Flinn
- Narrated by: Marguerite Gavin
- Length: 8 hrs and 48 mins
- Unabridged
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After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals.
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Just as much a self-help book as a cookbook.
- By J. Locke on 03-07-13
By: Kathleen Flinn
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The Devil in the Kitchen
- Sex, Pain, Madness, and the Making of a Great Chef
- By: Marco Pierre White, James Steen
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- Unabridged
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In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
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A chef / restaurateur must.
- By Brandon on 07-18-16
By: Marco Pierre White, and others
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Life, on the Line
- A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
- By: Grant Achatz, Nick Kokonas
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- Unabridged
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In 2007 chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, Achatz was diagnosed with stage IV squamous cell carcinoma - tongue cancer.
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A Tasteless World?
- By Exec. Chef 'Special K' on 03-18-14
By: Grant Achatz, and others
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Rice, Noodle, Fish
- Deep Travels Through Japan's Food Culture (Roads & Kingdoms Presents, Book 1)
- By: Matt Goulding
- Narrated by: Will Damron
- Length: 7 hrs and 49 mins
- Unabridged
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An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice. In this 5,000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, cocreator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.
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Starts strong tapers off
- By Craig Bryan on 01-02-21
By: Matt Goulding
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Bruno's Challenge
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- Narrated by: Robert Ian Mackenzie
- Length: 8 hrs and 3 mins
- Unabridged
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Martin Walker presents his first collection of Bruno stories featuring all the familiar characters from the novels, the glories of the Périgord, and ample helpings of food and wine.
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Outtakes and Ephemera
- By SW Clemens on 03-23-22
By: Martin Walker
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Buttermilk Graffiti
- A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
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- Unabridged
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American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country.
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Good listen for the aspiring food snob
- By thurman r. on 02-09-22
By: Edward Lee
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Housebroken
- Admissions of an Untidy Life
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- Unabridged
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Story
Number-one New York Times best-selling author Laurie Notaro isn't exactly a domestic goddess - unless that means she fully embraces her genetic hoarding predisposition, sneaks peeks at her husband's daily journal, or has made a list of the people she wants on her Apocalypse Survival team (her husband's not on it). Notaro chronicles her chronic misfortune in the domestic arts, including cooking, cleaning, and putting on Spanx while sweaty (which should technically qualify as an Olympic sport).
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Wonderful
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By: Laurie Notaro
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Farm City
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- Narrated by: Karen White
- Length: 9 hrs and 53 mins
- Unabridged
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Story
Novella Carpenter loves cities - the culture, the crowds, the energy. At the same time, she can't shake the fact that she is the daughter of two back-to-the-land hippies who taught her to love nature and eat vegetables. Ambivalent about repeating her parents' disastrous mistakes, yet drawn to the idea of backyard self-sufficiency, Carpenter decided that it might be possible to have it both ways.
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Hmmm.
- By THoward on 09-30-09
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The Bride Wore Chocolate
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- By: Shirley Jump
- Narrated by: Jorjeana Marie
- Length: 7 hrs and 38 mins
- Unabridged
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Performance
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Story
Life couldn't be more perfect for Candace Woodrow. Her gourmet gift basket company is thriving, and she's set to marry steady, dependable Barry. There's just one wrench in the fairytale. Two weeks before her wedding she wakes up in the wrong man's bed. Candace thinks she'll be able to run out the door and forget all about Michael Vogler, but the Boston millionaire has other plans for the jittery bride.
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The Author Wore Prejudice
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By: Shirley Jump
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Death al Dente
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- Unabridged
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The town of Jewel Bay, Montana - known as a Food Lovers' Village - is obsessed with homegrown and homemade Montana fare. So when Erin Murphy takes over her family's century-old general store, she turns it into a boutique market filled with local delicacies. But Erin's freshly booming business might go rotten when a former employee turns up dead.
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Four and a half stars
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By: Leslie Budewitz
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Lunch in Paris
- A Love Story, with Recipes
- By: Elizabeth Bard
- Narrated by: Ann Marie Lee
- Length: 7 hrs and 43 mins
- Unabridged
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In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman - and never went home again. Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak's pink juices puddling into the buttery pepper sauce? Lunch in Paris is a memoir about a young American woman caught up in two passionate love affairs - one with her new beau, Gwendal, the other with French cuisine.
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ok to pass the time
- By Robin on 03-25-13
By: Elizabeth Bard
What listeners say about The Story of Sushi
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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- Amazon Customer
- 07-28-15
More like the Story of Sushi in America
Follows a girl as she goes through an American sushi school. I expected to have more information about how sushi originated. You do get information here and there in between what the girl learns in class. Nevertheless, a fine story
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1 person found this helpful
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- Bryan
- 12-03-12
I never thought a sushi book would be interesting!
What did you love best about The Story of Sushi?
the understanding and level of detail the Japanese have put into the understanding of taste and health.
Who was your favorite character and why?
The New Zealander. I like his driving ways.
Have you listened to any of Brian Nishii’s other performances before? How does this one compare?
No
Was there a moment in the book that particularly moved you?
the intricate taste of sushi
Any additional comments?
You will enjoy the book. you learn about sushi and that what we generally have in america is not traditional Japanese sushi
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- Scott
- 02-21-18
How Americans changed Sushi
What made the experience of listening to The Story of Sushi the most enjoyable?
How Sushi started, how difficult it is to do it right and how Americans changed Sushi,
Who was your favorite character and why?
The young trainee
Which character – as performed by Brian Nishii – was your favorite?
The teacher
If you were to make a film of this book, what would the tag line be?
It's not as easy as it looks
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1 person found this helpful
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- Victoria
- 09-30-12
Fascinating
Who knew there was so much to know about sushi? While the trite story about the personal life of the main character is distracting, the overall information and history about sushi outweighs those negatives. You'll never look at raw fish the same!
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Overall
- Amazon Customer
- 10-15-10
Sushi is Interesting
I found this book highly entertaining. It covered a large range of topics related to sushi, from the evolution of fish to how sushi bar became popular in 1960s California. The story that creates the structure of the book, following students at a sushi academy, is useful when it is used to be informative - when the students run into problems, and these problems are used to explained things further. The educational passages are the best bits. Whenever the story tries to hit an emotional note, it fails. However, this is not much of the book. I am very glad I listened to this book.
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10 people found this helpful
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- Ajai
- 01-23-16
Yum
I loved learning about the history of one of my favorite foods.The overall story was a bit lacking. Interesting read though. A lot of pride goes into a roll. You won't just gobble it down anymore. You will actually taste the art of a good piece of sushi and understand its journey to your chopsticks.
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- Nobody's business
- 07-22-14
Engrossing storyline and intriguing history
This book was not what I expected. I thought I would hear nothing but the history of one of my favorite foods, but instead I was treated to the story of a girl named Kate as she learned to be a professional sushi chef by attending a sushi academy in California. The history of the food was presented as an aside to the story, which was entertaining and educational.
Kate's story has ups and downs, elation and insecurity, but most importantly, it centers around the lesson that was should never give up on ourselves or our dreams. I know that sounds very Disney-like for a book about the history of sushi, but Trevor Carson interweaves Kate's story with so much history and information that his work could be used as a textbook.
I learned a great deal, not only about the history of sushi, but about the art of it. I learned how a sushi chef looks at it, and how the chef hopes that his/her customers will approach it. Personally, I will never eat sushi the same way again. I learned about mistakes I was making that inhibited my full enjoyment of this unique cuisine, how to order properly at a sushi bar, and the differences between true sushi and Americanized sushi.
The narrator did an impressive job narrating the general story line and voicing the different characters. Brian Nishii made me feel as though I were there with Kate struggling through sushi school and wishing I were better at constructing the rolls. Every character had his or her own style and I feel as though I know the characters personally, which is as much a feat of Nishii's as the author's.
The only reason that this book did not receive a full five-star rating is because of the course language and unnecessarily vulgar descriptions that were included. This occurs in sparse patches, but it was a distraction to what could have been a perfect listen. For those with little ones at home, you shoudn't play this audiobook aloud around them, which is a shame, because otherwise, it might have been a book that children might have enjoyed listening to, and it could have been used as a way to interest them in food and cooking.I am of the firm opinion that the F-bomb and sexual descriptions of women and seafood are not appropriate in the first place, but they are all the more inappropriate in a book about the preparation of fine cuisine.
Overall, anyone interested in the topic of sushi or cooking would find this to be an engaging and informative read. Anyone interested in the challenges female chefs face in the male-dominated arena of sushi would also find this story intriguing. It's not a bad listen for the storyline or the information as long as you fast-forward through the vulgar bits.
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- Edmundkw
- 07-05-18
A great pleasure to listen to
You learn a lot about fish and other seafood, and about Japanese cuisine and culture, and much of the information is fascinating and useful. There is a bit of light drama and comic relief whenever the story of sushi takes one of its many detours into the lives of the chefs, teachers and students of the California Sushi Academy. I bought the book after I listened to the audio just so I could refer to the many interesting facts and trivia it contained.
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- Justin
- 01-13-15
Performance makes for easy listen
This is not a history book but rather a story that deftly frames information on sushi making through the context of a narrative. The narrator really brings the story and characters alive, which makes it an easy listen. While the author tends to romanticize the art of sushi making he does convey his enthusiasm in the topic. My only gripe is that I felt they could have gone into sushi making further.
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- Hadi Duta Regonura
- 03-18-17
Love the Book and The Real People
Would you consider the audio edition of The Story of Sushi to be better than the print version?
I guess almost similar but I'd like to hear it more than read it. I only use the printed version as a better refference.
Who was your favorite character and why?
Toshi because he is my own Sushi Master who taught me a lot of stuff about Sushi.
Have you listened to any of Brian Nishii’s other performances before? How does this one compare?
Nope
Did you have an extreme reaction to this book? Did it make you laugh or cry?
I make a decision to learn about Sushi after listening to this book and meet the real people mentioned in the book myself.
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