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Books on the topic 'Sashimi'

Author: Grafiati

Published: 4 June 2021

Last updated: 11 February 2022

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1

Dekura, Hideo. Sashimi. [Hong Kong]: Periplus, 2001.

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2

Dekura, Hideo. Sashimi. Boston, Mass: Periplus, 2001.

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3

Single sashimi. Grand Rapids, Mich: Zondervan, 2008.

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4

Fraioli, James O. The complete idiot's guide to sushi and sashimi. New York, N.Y: Alpha, 2008.

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5

Fraioli, James O. The Complete Idiot's Guide to Sushi and Sashimi. New York: Penguin Group USA, Inc., 2008.

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6

Shcheglova, A. Sushi, rolly, sashimi: Modno, vkusno, bystro, u vas doma. Moskva: Ėksmo, 2007.

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7

1941-, Daniel John, ed. The love story of Sushi & Sashimi: A cat's tale. Santa Barbara, Calif: Capra Press, 1990.

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8

1956-, Hanasaki Akira, ed. Oishinbo a ra karuto: Subarashiki waza no sekai! sashimi. Tōkyō: Shōgakkan, 2007.

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9

Yakiniku bunka to sashimi bunka: Tabete aruite kangaeta Kankoku to Nihon. Tōkyō: Fō Yū, 1987.

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10

Yoshida, Eiko. Sashiko. Tōkyō: Ondorisha, 1993.

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11

Omata, Yoshinori. Shippaishinai sashiki tsugiki toriki. Tōkyō: Seitōsha, 2001.

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12

Kōminkan, Ōmiya-shi Sashiōgi. Furusato Sashiōgi. Ōmiya-shi: Ōmiya-shi Sashiōgi Kōminkan, 1988.

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13

Sashiba hiyori: Kagisuma Irabu. Naha-shi: Hirugisha, 1997.

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14

Sashida, Fujiakira. Chūkai Sashida nikki: Mura no onʼyōji "Sashida Settsu" no hibi no kiroku. Musashimurayama-shi: Musashimurayama-shi Kyōiku Iinkai, 2005.

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15

Naoyuki, Ii. Sashite jūyō de nai ichinichi. Tōkyō: Kōdansha, 1993.

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16

Nobuo, Tsuji. Kisō no Edo sashie. Tōkyō: Shūeisha, 2008.

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17

Katsushika, Hokusai. Hokusai no ehon sashie. Tōkyō: Iwasaki Bijutsusha, 1987.

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18

Kisō no Edo sashie. Tōkyō: Shūeisha, 2008.

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19

Takanori, Sakakibara, ed. Zusetsu ehon sashie daijiten. Tōkyō: Ōzorasha, 2008.

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20

Rekishikan, Ibaraki Kenritsu. Sashima-gun Sakai-machi Komatsubara Yasunosuke-ke monjo mokuroku. Mito-shi: Ibaraki Kenritsu Rekishikan, 1991.

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21

Paradise stitched-Sashiko and appliqué quilts. Lafayette, CA: C&T Pub., 2009.

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22

Sashiko no kenkyū: Minzoku fukushoku bunka. Tōkyō: Iseikatsu Kenkyūkai, 1989.

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23

SF sashie gaka no jidai. Tōkyō: Hon no Zasshisha, 2012.

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24

Allen, Alice. Sashiko made simple: Japanese quilting by machine. Hinsdale, Ill: Bernina Books Ltd., 1992.

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25

Hosokawa-ke monjo: Ezu, chizu, sashizu hen. Tōkyō: Yoshikawa Kōbunkan, 2011.

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26

Ginza, Akie. Sashiko no doresu to komono: Tenui-jitate. Tōkyō: Makōsha, 1987.

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27

Benjamin, Bonnie. Sashiko: The quilting of Japan from traditional to today. Glendale, Calif: Needlearts International, 1986.

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28

Matsunaga, Karen Kim. Japanese country quilting: Sashiko patterns and projects for beginners. Tokyo: Kodansha International, 1990.

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29

Reiko, Morishige, ed. Sashiko: Blue and white quilt art of Japan. Tōkyō: Shufu no Tomo, 1991.

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30

Sophisticated stitches: Designs for quilting, appliqué, sashiko & embroidery. Lafayette, CA: C&T Pub., 2009.

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31

Pederson, Sharon. Sensational Sashiko: Japanese applique' and quilting by machine. Woodinville, WA: Martingale, 2005.

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32

Ishii, Tsuruzō. Egakareta Musashi: Ishii Tsuruzō sashie no sekai. Mito-shi: Ibaraki-ken Kindai Bijutsukan, 2003.

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33

Kokoro no rurō sashie gaka, Kabashima Katsuichi. Fukuoka-shi: Gen Shobō, 2014.

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34

Sashimi. Soline, 2001.

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35

Koto, Doreen. Sashimi. Vantage Pr, 1998.

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36

Sebra, Richard. Sashimi. North Star Editions, 2021.

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37

Sashimi and Sushi. Anness Publishing, 2012.

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38

Dekura, Hideo. Sashimi: The Essential Kitchen Series. Periplus Editions, 2001.

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39

Sushi and Sashimi, Teriyaki and Tempura. New Holland Publishers Ltd, 2001.

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40

The Great Sushi and Sashimi Cookbook. Whitecap Books, 2001.

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41

(Photographer), Danny Kildare, ed. Sushi and Sashimi, Teriyaki and Tempura. New Holland Publishers Ltd, 2002.

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42

Sumpeno, Putro, and INFOFISH (Project), eds. Handling and processing of tuna for sashimi. Kuala Lumpur, Malaysia: INFOFISH, 1989.

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43

The Great Sushi and Sashimi Cookbook (Great Seafood Series). Whitecap Books, 2004.

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44

Fukuoka, Yasuko. Sushi and Sashimi: Simple Food, Fresh Flavours (Contemporary Kitchen). Lorenz Books, 2001.

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45

New Sushi From Rainbow Rolls To Seared Swordfish Sashimi. Castle Books, 2011.

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46

Dekura, Hideo, and Danny Kildare. Sushi & Sashimi, Teriyaki & Tempura: New Classic Recipes from the Japanese Kitchen. New Holland Publishers Pty Ltd (AUS), 2001.

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47

Elliot, Jeffrey. The complete guide to sushi & sashimi: Includes 625 step-by-step photographs. 2015.

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48

Dekura, Hiedo. Sushi and Sashimi and Teriyaki and Tempura: Nuevas recetas de la cocina tradicional Japonesa. Editorial Diana, S.A., 2005.

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49

Kazuko, Emi. New Sushi: From Rainbow Rolls to Seared Swordfish Sashimi (The Small Book of Good Taste Series). Aurum Press, 2007.

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50

Rath, Eric C. Afterword. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190240400.003.0019.

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Abstract:

In 1946 an English-language guidebook to Japanese food began with the following warning:Initiation of foreigners into Japanese dishes must be a gradual one proceeding from the familiar to the unfamiliar. Raw fish in slices (“sashimi”) and pickled vegetables (“konomono”), so dear and delicious to the Japanese palate, should be reserved for the initiated—these are dangerous things to offer to the beginner; dangerous because they may repel and disgust those who will come to appreciate Japanese delicacies when introduced to them from other easier approaches where they have to tackle with the line of least resistance....

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