Food & Drink » Food & Drink Stories

A sushi New Year to you and yours



The New Year is the perfect time to expand one's horizons, conquer new heights and learn interesting things. When this can be accomplished in the comfort of your own kitchen, all the better.

"Sushi: Taste and Technique," by Kimiko Barber and Nobu chef Hiroki Takemura (DK Publishing; $20), takes a fascinatingly unromantic look at this still-exotic cuisine and offers usable instruction on the way of the sushi chef.

From history (raw sushi only dates back to the 1800s), to an amazing fish identification and preparation section (how to spot fresh fish and alternative, less expensive species), the book is packed with blunt-yet-respectful prose and instructive photos. The step-by-step primer of sushi styles complements the detailed kitchen-techniques section (from maki to pressed sushi) and the etiquette guide (stop putting wasabi in the soy sauce!). Read and learn.

We welcome readers to submit letters regarding articles and content in Orlando Weekly. Letters should be a minimum of 150 words, refer to content that has appeared on Orlando Weekly, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.

Email us at

Orlando Weekly works for you, and your support is essential.

Our small but mighty local team works tirelessly to bring you high-quality, uncensored news and cultural coverage of Central Florida.

Unlike many newspapers, ours is free – and we'd like to keep it that way, because we believe, now more than ever, everyone deserves access to accurate, independent coverage of their community.

Whether it's a one-time acknowledgement of this article or an ongoing pledge, your support helps keep Orlando’s true free press free.