The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment - Jun Takahashi

Jun Takahashi has been fascinated with cooking since childhood. While only 30 years old, he has been described as a phenomenon by Conde Nast Traveler. After graduating at the top of his class from a culinary academy, he decided to perfect his craft in a single area and to become a leading sushi chef. After training at Sushi Saito Academy, in 2014 he opened Sushi Takahashi in the Ginza district in Tokyo. The restaurant has a casual, accessible vibe and its inventive appetizers and delicately flavored sushi make it extremely popular. Takahashi lives in Japan. \n Hidemi Sato is a trained dietician and holds a doctorate in food science. After graduating from Yokohama International University, she worked in the culinary equipment industry for nine years. She then completed her Masters and PhD at Ochanomizu University and has written several books on the topic of food science. Sato currently resides in Japan. \n \nMitose Tsuchida graduated from Hiroshima University and then received her PhD from Ochanomizu University. She worked as an editor at the Japanese food magazines Speciality Cooking and Culinary Kingdom before becoming a freelancer. She writes and edits books on a wide variety of food subjects.\n