bamboo mat for rolling sushi rolls
mirin
sweet Japanese cooking liqour
mirugai
giant clam
nare-zushi
the original form of sushi, in which fish is packed in rice and left to ferment
neta
seafood toppings used for sushi
nigiri
rectangular, hand-squeezed pieces of sushi
nikiri
the chef’s “house” soy sauce, augmented with dashi, sake, and mirin
nori
seaweed sheets made of pressed and dried laver
nytai-mori
sushi served atop a naked woman
ohaiy gozaimasu
good morning
okimari
ordering the set meal, usually a sushi sampler
okonomi
ordering sushi piece by piece
omakase
letting the chef decide what to serve
toro
very-fatty tuna cut
saba
mackerel
sashimi
raw fish (or meat) served without rice
sengiri
julienne
shari
“Buddha’s bones,” sushi chef slang for rice
shiokara
fish or squid fermented in its own guts
shiso
perilla leaf
sushi
rice seasoned with vinegar, sugar, and salt and topped with, or wrapped around, a variety of seafood and other ingredients
tai
sea bream (also snapper, sea bass)
tako
octopus
toro
fatty tuna cut
umami
savoriness
unagi
freshwater eel
uni
sea urchin
BIBLIOGRAPHY
NOTE: Readers interested in learning to fillet fish, cook rice, and make their own sushi should begin with Kimiko Barber and Hiroki Takemura’s book Sushi: Taste and Technique. A comprehensive introduction to Japanese cuisine is available in Shizuo Tsuji’s book Japanese Cooking: A Simple Art.
3 Feet Under: Digging Deep for the Geoduck Clam. DVD. Produced and directed by Justin Bookey, Santa Monica, CA: Coolbellup Media, 2005.
“About Us.” International Marine Products. Accessed 30 Oct. 2006: http://www.intmarine.com/aboustus.html.
Ade, Robin, illus. “Salmon & Trout.” Poster. Scandinavian Fishing Year Book. Hedehusene, Denmark: Urner Barry Publications, n.d.
Akbar, A., and S. Ghosh. “Anisakiasis—A Neglected Diagnosis in the West.” Digestive and Liver Disease 37, no. 1 (January 2005): 7–9.
Allchin, Douglas. “The Poisoning of Minamata.” Resource Center for Science Teachers Using Sociology, History and Philosophy of Science—Ethics and Health Care. University of Minnesota, Twin Cities. Accessed 5 Nov. 2006: http://www1.umn.edu/ships/ethics/minamata.htm.
“Anisakiasis.” Public Health Image Library. Atlanta: Centers for Disease Control and Prevention, 18 March 2005. Accessed 31 Oct. 2006: http://phil.cdc.gov/phil/home.asp.
Araki, Hiroshi “Dr. Araki’s Dietto no Tame no Hitoguchi Memo” [Dr. Araki’s Dr. Araki’s Bite-Size Tips on Diet]. Tonyobyo Kaizen Kona [ Diabetes Improvement Corner]. Nichireku Corporation[]. Accessed 26 October 2006: http://www.nichireku.com/tonyo/index.htm.
Baggett, Marisa. “Graduate Testimonials.” California Sushi Academy. Accessed 29 October 2006: http://www.sushi-academy.com/pages/article/graduates_testimonials.html.
Ball, Philip. “Nature Inspires Colour-Change Gel.” Nature, 8 January 2003.
Barber, Kimiko, and Hiroki Takemura. Sushi: Taste and Technique.London: DK Publishing, 2002.
Barber, Melanie, and Michele Buntain. “Wasabi.” In The New Rural Industries: A Handbook for Farmers and Investors, edited by Keit Hyde, 219–224. Kingston, Australia: Rural Industries Research and Development Corporation, 1997.
Basics of Sushi. Videocassette. Directed by Tommy Sowards. Performed by Andy Matsuda, Venice, CA: California Sushi Academy, 1999.
Benjamins, Steven. “Cephalopod Predators.” In The Cephalopod Page, edited by James B. Wood. Halifax: Dalhousie University, 2000. Accessed 2 November 2006: http://www.nhm.ac.uk/hosted_sites/tcp/articles.html.
Bestor, Theodore. “How Sushi Went Global.” Foreign Policy, November/December 2000: 54–63.
———. Tsukiji: The Fish Market at the Center of the World. Berkeley: University of California Press, 2004.
Bittman, Mark. “Octopus Demystified.” The Fish Market, 16 October 1999. The Splendid Table/American Public Media. Accessed 2 November 2006: http://splendidtable.publicradio.org/souptonuts/fish_octopus.html.
Blakely, Don. “Cull Cow Body and Carcass Composition.” Beef—Cow-Calf Factsheet. Toronto: Ontario Ministry of Agriculture, Food and Rural Affairs, November 2005. Accessed 31 October 2006: http://www.omafra.gov.on.ca/english/livestock/beef/facts/05-075.htm.
“Block Party Participants.” Concern Foundation’s Stampede to Conquer Cancer, July 16, 2005. Concern Foundation. Accessed 7 January 2006: http://www.concernfoundation.org/blockparty.php.
Bond, Carl. Biology of Fishes, 2nd ed. Fort Worth: Saunders College Publishing, 1996.
Bones, A. M., and J. T. Rossiter. “The Myrosinase-Glucosinolate System—An Innate Defense System in Plants.” Physiologia Plantarum, 97, no. 1 (May 1996): 194–208.
Bottomfeeders. Waterview. Bottomfeeders and Robert Thoms. Ucluelet, British Columbia: Sundog Studios, 2001.
Boyle, Peter, and Paul Rodhouse. Cephalopods: Ecology and Fisheries. Oxford, UK: Blackwell Science, 2005.
Caryl, Christian. “Turning Un-Japanese.” Newsweek International, 13 February 2006.
Cascorbi, Alice. Tunas. 8 vols. Monterey, CA: Monterey Bay Aquarium Seafood Watch, 2003–2004.
“Cereal Flours and Related Products: Section 137.350 Enriched Rice.” Code of Federal Regulations, title 21, v. 2 (1 April 2003): 384–385.
Chen, Jiaxin, and Pu Xu. Cultured Aquatic Species Information Programme: Porphyra spp. Rome: Food and Agriculture Organization of the United Nations, 2005.
“Chopstick Inflation.” Steve Herman. The Marketplace Morning Report (radio show). Los Angeles: Marketplace Productions/American Public Media, 3 November 2006.
Clarke, Tom. “World’s Eels on Slippery Slope.” Nature, 30 September 2003.
Colgate, J. Edward, and Kevin M. Lynch. “Mechanics and Control of Swimming: A Review.” IEEE Journal of Oceanic Engineering 29, no. 3 (July 2004).
Corson, Trevor. “Spreading as Quietly as a Clam: Deadly Plankton Lie in Wait off the Coast of Long Island.” New York Times, 31 July 2005.
———. “Tsukiji: The Fish Market at the Center of the World.” Rev. of Tsukiji: The Fish Market at the Center of the World by Theodore Bestor. Gastronomica 5, no. 5 (Fall 2005): 117–118.
Crain, Liz. “When It Comes to Wasabi, It’s Wise to Dig a Little Deeper.” Portland Tribune [OR], 29 July 2005: B3.
Crawford, Erin. “Iowans, Defend Your State.” Des Moines Register, 14 April 2006.
Dai Wasabi Nj [ Daio Wasabi Farm]. Accessed 1 November 2006: http://www.daiowasabi.co.jp.
Davidson, Alan. The Oxford Companion to Food. New York: Oxford University Press, 1999.
Dean, William. “The Sexiest Food in the World.” Clean Sheets: An Online Erotic Magazine, 17 July 2002. Accessed 3 November 2006: http://www.cleansheets.com/articles/dean_07.17.02.shtml.
Deardorff, T. L., and M. L. Kent. “Prevalence of Larval Anisakis Simplex in Pen-Reared and Wild-Caught Salmon (Salmonidae) from Puget Sound, Washington.” Journal of Wildlife Diseases 25, no. 3 (July 1989): 416–419.
Ehrenreich, Barbara. “Dude, Where’s That Elite?” New York Times, 1 July 2004.
Ema, Tsutomu, Toranosuke Nishioka, and Giichiro Hamada[]. Kinsei Fuzoku Jiten[ Encyclopedia of Early Modern Customs].Tokyo: Jinbutsu raisha [], 1967.
Engen, Trygg. Odor Sensation and Memory. Westport, CT: Praeger Publishers, 1
991.
Ericson, Jon. “Soho Opens Unique Sushi/Deli Combination.” Waterloo Courier [IA], 15 July 2005.
Fasman, Jon. “It’s Not All Raw Fish.” Intelligent Life. Special ed., Economist, Summer, 2006: 86–87.
Fernández-Armesto, Felipe. Near a Thousand Tables: A History of Food. New York: Free Press, 2002.
Fletcher, Anthony. “Buhler Develops Vitamin-Enriching Rice Extrusion Process.” Food Production Daily, July 10, 2004. Decision News Media. Accessed 26 Oct. 2006: http://www.foodproductiondaily.com/news-by-product/news.asp?id=55229&idCat=23&k=buhler-develops-vitamin.
Frederick, Jim. “Meguro Parasitological Museum.” Time Asia, 27 June 2005.
“Gaishoku Sangyo Tokei Shiryo Shu 2005 Nenpan”[ 2005 Food Service Industry Statistical Data Collection, 2005 Edition] and “Gaishoku Sangyo-Ichiba Kibo 2003–2005” [ Food Service Industry Market Size 2003–2005]. Tokei Shiryo [ Statistical Data], 22 October 2005. Gaishoku Sangyo Sogo Chosa Kenkyu Senta [ —Food Service Industry Comprehensive Research Center]. Accessed 29 October 2006: http://www.gaishokusoken.jp/3421tokeimain.htm.
Garrido, L. R., R. A. Benner, P. Ross, and W. S. Otwell. Assessing Product Quality, Shelf-Life, and Consumer Acceptance for Freshwater, Farm-Raised Shrimp. Gainesville, FL: University of Florida Aquatic Food Products Lab, 2000.
Gende, Scott, and Thomas Quinn. “The Fish and the Forest: Salmon-Catching Bears Fertilize Forests with the Partially Eaten Carcasses of Their Favorite Food.” Scientific American 295, no. 2 (1 Aug. 2006).
“Geoduck Program: Managing a Valuable Natural Resource.” Washington Department of Natural Resources. Accessed 29 September 2006: http://www.dnr.wa.gov/htdocs/adm/comm/fs03_159.htm.
“Girl from Leigh Who Became Japan’s Mother of the Sea.” Lancashire Evening Telegraph (UK), 6 May 2003.
Greenberg, Paul. “Green to the Gills.” New York Times Magazine, 18 June 2006.
Griffith, Tracy. Sushi American Style. New York: Clarkson Potter, 2004.
Guiry, Michael. “Seaweed as Human Food” and “Seaweed Aquaculture.” Seaweed Site. Galway: National University of Ireland. Accessed 30 October 2006: http://www.seaweed.ie/uses_general/humanfood.lasso and http://www.seaweed.ie/aquaculture/default.lasso.
Gunther, Marc. “The MVP of Late Night.” Fortune, 23 Feb. 2004.
Hackett, J., D. Anderson, D. Ernder, and D. Bhattacharya. “Dino-flagellates: A Remarkable Evolutionary Experiment.” American Journal of Botany 91, no. 10 (2004).
Halkias, Maria, and Jake Batsell. “Wi-Fi and Sushi at Wal-Mart?” Dallas Morning News, 22 March 2006.
Hanlon, Roger, and John Messenger. Cephalopod Behaviour. Cambridge, UK: Cambridge University Press, 1996.
Hayakawa, Hikari, and Cozoh [Kozo] Hashimoto [ and ], Edomae-sushi Shokunin Kirara no Shigoto[, Edomae-sushi Chef Kirara’s Job], 1–12. Tokyo: Shueisha [] (Super Jump Comics), 2003–2006.
Helfman, Gene, Bruce Collette, and Douglas Facey. The Diversity of Fishes. Malden, MA: Blackwell Publishing, 1997.
Hernen, Martin, and Wayne Hutchison. Yellowtail Kingfish Aquaculture: Strategic Research and Development Plan, 2003–2008. Port Adelaide, Australia: South Australian Marine Finfish Farmers Association, 2003.
“History of Japanese Foods in America.” Mutual Trading Company. Accessed 27 October 2006: http://www.lamtc.com/about/history_foods.html.
“History: Pioneers.” Sushi Masters. California Rice Commission. Accessed 27 October 2006: http://www.sushimasters.com/history-pioneers.htm.
Hites, Ronald, Jeffery Foran, David Carpenter, M. Coreen Hamilton, Barbara Knuth, and Steven Schwager. “Global Assessment of Organic Contaminants in Farmed Salmon.” Science 303, no. 5655 (9 January 2004): 226–229.
“Hch-shiki” [ Knife Ceremony]. Takabe Jinja [ Takabe Shrine]. Chikuramachi Kanko Kyokai [ Town of Chikura Tourism Association] Accessed 31 October 2006: http://www.chikurakankokyokai.com/kanko/takabejinja/takabejinja.html.
Honda, Yukiko []. Sushi Neta Zukan [ Illustrated Book of Sushi Toppings]. Tokyo: Shogakkan [], 1997.
Hosking, Richard. A Dictionary of Japanese Food: Ingredients and Culture. Boston: Tuttle, 1995.
“Hdo Bijinesu-kai ga Chmoku Suru Gyaku Yunyu Gurume Shibuya de Kyuzo Suru ‘Sushi Roll’ Ninki no Haikei”[ “Sushi Roll” Behind the Scenes with the Sudden Increase in Popularity of Sushi Rolls, Which the Food Business World Is Noticing as a Reimportation in Gourmet[Shibuya]. Shibuya Keizai Shimbun [ Shibuya Economics Newspaper] 15 March 2002. Hanagata Communications. Accessed 27 October 2006: http://www.shibukei.com/special/169/index.html.
Huneven, Michelle. “A New Katsu.” LA Weekly, 14 July 2000: 56.
Ikezawa, Yasushi []. Amerika Nihonshoku Wozu [ Japanese Food Wars in America].Tokyo: Asahiya Shuppan [], 2005.
Ishige, Naomichi. The History and Culture of Japanese Food. London: Kegan Paul, 2001.
Ishimure, Michiko. Paradise in the Sea of Sorrow: Our Minamata Disease. Translated by Livet Monnet. Ann Arbor, MI: University of Michigan, Center for Japanese Studies, 2003.
Jans, Nick. “Farmed Salmon Can’t Beat Wild.” USA Today, 6 October 2002.
Jansen, Marius. The Making of Modern Japan. Cambridge, MA: Harvard University Press, 2000.
Juliano, Bienvenido, ed. Rice in Human Nutrition. Rome: Food and Agriculture Organization of the United Nations/International Rice Research Institute, 1993. Accessed 26 October 2006: http://www.fao.org/inpho/content/documents//vlibrary/t0567e/T0567E00.htm#Contents.
“Kappa” [ Water Sprite]. Gogen Yurai Jiten [ Dictionary of Etymology and Origins]. Tokyo: All-Guide.com. Accessed 30 October 2006: http://gogen-allguide.com/ka/kappa.html.
Kauffman, Jonathan. “Make It Two Prozac Rolls.” East Bay Express [Emeryville, Ca], 4 May 2005.
Kelly, Leslie. “Sushi Star? From Starkville to Cooper-Young to New York, Marisa Baggett’s Career Is Rolling Along.” Commecial Appeal [Memphis, TN], 19 October 2005.
Kessler, John. “We Reel in the Sushi; But Have We Missed the Boat?” Atlanta Journal-Constitution, 19 June 2006.
Khan, Stephen, and Kathy Marks. “Caught in a Trap: Tuna Face a New Threat.” The Independent, 9 June 2004.
Kim, H., C. Richardson, J. Roberts, L. Gren, and J. L. Lyon. “Cold Hands, Warm Heart.” The Lancet 351, no. 9114 16 May 1998): 1492.
Kiple, Kenneth, and Kriemhild Coneè Ornelas, eds. The Cambridge World History of Food, 2 vols. Cambridge, UK: Cambridge University Press, 2000.
Klippensteen, Kate. Cool Tools: Cooking Utensils from the Japanese Kitchen. Tokyo: Kodansha, 2006.
Knecht, G. Bruce. “The Raw Truth.” Wall Street Journal, 25 March 2006: 1.
Koeller, Peter, Robert Mohn, and Marianne Etter. “Density dependent Sex Change in Northern Shrimp, Pandalus borealis, on the Scotian Shelf.” Journal of Northwest Atlantic Fisheries Sciences 27 (2000): 107–118.
Kolkovski, S., and Y. Sakakura. “Yellowtail Kingfish, from Larvae to Mature Fish: Problems and Opportunities.” VII International Symposium on Aquaculture Nutrition. Edited by L. E. Cruz Suarez et al. 104–125. Nueva Leon, Mexico: Universidad Autonoma de Nuevo Leon, 2004.
LaMorte, Chris. “Chicago Sushi Exposed!” Metromix.com, 7 November 2005. Accessed 31 October 2006: http://metromix.chicagotribune.com/dining/mmx-0511108-naked-sushichicago,0,1974282.story.
Lie, John. Multi-Ethnic Japan. Cambridge, MA: Harvard University Press, 2001.
Lloyd, Christopher. “Small Size, Big Taste.” Indianapolis Star, 14 October 2005: G41.
Louie, Elaine. “She Has a Knife and She Knows How to Use It.” New York Times, 5 June 2002: F1.
Lozano, Rafael Antonio (a.k.a. Winter). “Starbucks in Iowa” Starbucks Everywhere. Accessed 31 October 2006: http://www.starbuckseverywhere.net/Iowa.htm.
Luckenbach, J. A., J. Godwin, H. V. Daniels, and R. J. Borski. “Gonadal Differentiation and Effects of Temperature on Sex Determination in Southern Flounder (Paralichthys lethostigma).” Aquaculture 216, nos. 1–4 (10 February 2003): 315–327.
“Making Food.” Kids Page. California Department of Health
Services, Food and Drug Branch. Accessed 1 November 2006: http://www.dhs.ca.gov/fdb/html/food/education%20unit/food%20safety%20ed%20project/FSPKidsIntro.htm.
Marko, Peter, Sarah Lee, Amber Rice, Joel Gramling, Tara Fitzhenry, Justin McAlister, George Harper, and Amy Moran. “Mislabelling of a Depleted Reef Fish.” Nature 430 (15 July 2004): 309–310.
Martinez G. M., and J. A. Bolker. “Embryonic and Larval Stagin of Summer Flounder (Paralichthys dentatus).” Journal of M6. orphology 244, no. 2 (February 2003): 162-176.
Matsumura, Akira [], ed. Daijiren [ Great Word Forest]. Tokyo: Sanseido [], 1988.
Mattison, J. E., J. D. Trent, A. L. Shanks, T. B. Akin, and J. S. Pearse. “Movement and Feeding Activity of Red Sea Urchins (Strongylocentrotus franciscanus) Adjacent to a Kelp Forest.” Marine Biology 39, no. 1 (December 1976): 25–30.
Mazzola, A., E. Favaloro, and G. Sara. “Cultivation of the Mediterranean Amberjack, Seriola dumerili, in Submerged Cages in the Western Mediterranean Sea.” Aquaculture 181, no. 3 (15 January 2000): 257–268.
“McDonald’s USA Ingredients Listing for Popular Menu Items.” ber 2006: http://www.mcdonalds.com/app_controller.nutrition.categories.ingredients.index.html.
McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen, rev. ed. New York: Scribner, 2004.
Miller, Lia. “Nippon.” New York Restaurants. New York Magazine. Accessed 27 October 2006: http://nymag.com/listings/restaurant/nippon/index.html.
“Milling Innovation.” Yamamoto Co., Ltd., Dry Polisher. Calibration Plus. Accessed 26 October 2006: http://www.calibrationplus.com/yamadp.html.
Morgan, Diane. Salmon: A Cookbook. San Francisco: Chronicle Books, 2005.
Morioka, K., and Y. Itoh. “Manipulating Muscle Lipid and Collagen: A Potential Tool to Tailor the Meat Texture of Cultured Yellowtail, Seriola quinqeraradiata.” World Aquaculture 36, no. 2(June 2005): 11–14,
The Story of Sushi Page 33
