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Sushi and Beyond

Japan is the pre-eminent food nation on earth. The Japanese go to the most extraordinary lengths and expense to eat the finest, most delectable, and downright freakiest food imaginable. Their creativity, dedication and ingenuity, not to mention courage in the face of dishes such as cod sperm, whale penis and octopus ice cream, is only now beginning to be fully appreciated in the sushi-saturated West, as are the remarkable health benefits of the traditional Japanese diet. nspired by Shizuo Tsuji s classic book, Japanese Cooking, A Simple Art, food and travel writer Michael Booth sets off to take the culinary pulse of contemporary Japan, learning fascinating tips and recipes that few westerners have been privy to before. Accompanied by two fussy eaters under the age of six, he and his wife travel the length of the country, from bear-infested, beer-loving Hokkaido to snake-infested, seaweed-loving Okinawa. long the way, they dine with sumos; meet the indigenous Ainu; drink coffee at the dog cafe; pamper the world s most expensive cows with massage and beer; discover the secret of the Okinawan people s remarkable longevity; share a seaside lunch with free-diving, female abalone hun
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A fascinating and hilarious journey through the extraordinary culinary landscape of Japan. Winner of the Guild of Food Writers Kate Whiteman Award for the best book on food and travel.

About the Author

Michael Booth is a travel writer and journalist who contributes regularly to Conde Nast Traveller, The Independent on Sunday, Monocle among many other publications at home and abroad. His last book, Doing Without Delia, was Book of the Week on BBC Radio 4.


"His account of their "foodie family road trip" establishes Booth as the next Bill Bryson." -- New York Times "Booth is one of the sharpest food writers around, and this is essential fare for foodies" -- Simon Shaw Mail on Sunday "Booth's style is hugely entertaining guide to the food you should try on a trip to the area" -- David Phelan Timeout "Booth's descriptions of food made my mouth water. This book is a must for all lovers of Japanese cuisine" Guardian "The reader will learn much about one of the great Cuisines of the world" -- Christopher Hirst The Independent

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