Rice and knife fundamentals
Guidance that makes the essential techniques feel clear and repeatable at home.
Sushi with quiet precision
The Rice Is Listening
Sushi, knife work, and the restraint to know when a dish is finished.
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From Chef Hiroshi Tanaka's kitchen
More than a cookbook. A kitchen you can come back to.
Chef Hiroshi Tanaka has spent decades behind a small sushi counter, where every detail matters: rice temperature, fish texture, knife angle, and the wisdom to leave well enough alone.
- ✦Sushi rice, knife work, nigiri, rolls, and thoughtful home cooking
- ✦Japanese soups, noodles, grilled dishes, sauces, and small plates
- ✦Clear technique with a little less noise and a lot more attention
Inside the book
Built for real meals, not a photo shoot.
88 Japanese recipes
A generous collection of recipes with practical timing, ingredients, and method.
Sushi counter notes and home cooking
Extra notes for building flavor, serving people, and getting more out of your kitchen.
“Good sushi is not complicated. It is careful.”Chef Hiroshi Tanaka
Meet your guide
Chef Hiroshi Tanaka
Chef Hiroshi Tanaka has spent decades behind a small sushi counter, where every detail matters: rice temperature, fish texture, knife angle, and the wisdom to leave well enough alone.
Every recipe comes back to the same idea: cook with care, use what matters, and make enough for the people at your table.
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