SUSHI Food for the eye, the body & the soul

  • Ole G. Mouritsen

Table of contents

  1. Front Matter
    Pages I-XXI
  2. Sushi – Zen, Passion, Science&Wellness

    1. Front Matter
      Pages 1-1
    2. Ole G. Mouritsen
      Pages 2-13
    3. Ole G. Mouritsen
      Pages 14-23
  3. Life, food & Molecules

    1. Front Matter
      Pages 25-25
    2. Ole G. Mouritsen
      Pages 26-39
    3. Ole G. Mouritsen
      Pages 40-49
  4. “Something from the Sea & Something from the Mountains”

    1. Front Matter
      Pages 51-51
    2. Ole G. Mouritsen
      Pages 52-85
    3. Ole G. Mouritsen
      Pages 86-91
    4. Ole G. Mouritsen
      Pages 92-97
    5. Ole G. Mouritsen
      Pages 98-105
    6. Ole G. Mouritsen
      Pages 106-117
  5. Storage & Conservation

    1. Front Matter
      Pages 119-119
    2. Ole G. Mouritsen
      Pages 120-127
    3. Ole G. Mouritsen
      Pages 128-137
  6. Tols, Preparation & Presenatation

    1. Front Matter
      Pages 139-139
    2. Ole G. Mouritsen
      Pages 140-151
    3. Ole G. Mouritsen
      Pages 152-189
    4. Ole G. Mouritsen
      Pages 190-199

About this book


"It is clear that serious research, as well as much imagination, went into every page. It has become my new ‘go-to’ bible when I need a shot of inspiration."

Ken Oringer, internationally renowned and award-winning chef
Clio Restaurant, Uni Sashimi Bar, Boston

• • •

In recent decades, sushi has gone from being a rather exotic dish, eaten by relatively few outside of Japan, to a regular meal for many across the world. It is quickly gathering the attention of chefs and nutritionists everywhere. It has even made its way into numerous home kitchens where people have patiently honed the specialized craft required to prepare it. Few have been more attuned to this remarkable transition than Ole G. Mouritsen, an esteemed Danish scientist and amateur chef who has had a lifelong fascination with sushi’s central role in Japanese culinary culture.

Sushi for the Eye, the Body, and the Soul is a unique melange of a book. In it, Mouritsen discusses the cultural history of sushi, then uses his scientific prowess to deconstruct and explain the complex chemistry of its many subtle and sharp taste sensations. He also offers insights from years of honing his own craft as a sushi chef, detailing how to choose and prepare raw ingredients, how to decide which tools and techniques to use, and how to arrange and present various dishes.

Sushi is irresistible for both its simplicity and the hypnotic performance-art aspects that go into its preparation. With clear prose and straightforward instructions, Mouritsen looks at every facet of sushi in a book that is as accessible as it is informative, as useful as it is fun.


Fish constituents Food and Zen Gastrophysical Society Gastrophysics Japanese cuisine MB09 Molecular gastronomy Science of cooking Sushi and sashimi nutritional information Sushi constituents Sushi making Wellness chemistry plants tea

Authors and affiliations

  • Ole G. Mouritsen
    • 1
  1. 1.Ctr. Biomembrane Physics (MEMPHYS)University of Southern DenmarkOdense MDenmark

Bibliographic information

  • DOI
  • Copyright Information Springer-Verlag US 2009
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-1-4419-0617-5
  • Online ISBN 978-1-4419-0618-2
  • About this book