Mia Detrick

Dictionary of styles and ingredients plus history, less of actual recipes (as in 1 c. of this, 2 tsp. of that). How to order, using good manners @ sushi bar.

Not a cookbook, but a book about sushi, its origins, its etiquette, its varieties. There are descriptions of the various kinds of fish and condiments commonly used, and beautiful photographs.

When I was in Japan recently, I was introduced to a delicious fish, katsuo, a specialty of Kochi prefecture. Here is a haiku about it by the 17th-century poet, Sodo:

Behold the green leaves!
A thrush singing in the hills --
The first bonito.