Oishinbo a la Carte 4: Fish, Sushi & Sashimi
A new volume of Oishinbo is an event at my house. I love tucking into the large, thick volume after making sure I’ve had a satisfying dinner — otherwise, I’d spend the whole time reading with my tummy rumbling. I expected Oishinbo a la Carte 4: Fish, Sushi & Sashimi by Tetsu Kariya and Akira Hanasaki to cover the cuisine most identified with Japan in the Western world: sushi. The subjects of previous books, Sake and Ramen, are familiar to […]
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