Shiro Kashiba stands atop any list defining Japanese food in Seattle.
He's been called many things--culinary master, fisherman, mushroom
forager and nature lover--but first and foremost he's the Sushi King.
His eponymous debut cookbook is no chef-vanity affair, though, but a
riveting and imaginative blending of East and West in the quest for high
gastronomic art. --Shelf Awareness
A fabulous read for sushi lovers or anyone who enjoys a simple memoir
filled with both inspiration and perseverance. -Library Journal
Shiro Kashiba used to walk to the fishing piers of Seattle in the 1960s
to retrieve buckets of unwanted salmon roe and pesky Puget Sound octopus
from the fishermen. He'd hike the beaches of the Pacific Northwest to
gather geoduck before there was a market for the shellfish. Chef Shiro
saw treasure where others saw trash. And through this sushi chef's eyes,
readers discover the amazing bounty of the Pacific Northwest.
In this revealing cookbook/memoir, Chef Shiro recounts his early days in
Tokyo washing dishes and sleeping in the backroom of a prestigious Ginza
sushi shop, his decision to come to the United States with little more
than an introductory letter, and his ultimate success in Seattle.
But the story doesn't stop there. While Shiro settles into his role as
Seattle's premier sushi chef, he develops a deep appreciation for the
local delicacies of his new home. Soon he begins to replace expensive
Japanese imports with cheaper and more delicious local delicacies.
Goodbye bluefin, hello albacore. Shiro tells fascinating and often
humorous stories about the region's offerings: his first encounters with
geoduck (some say he was the first to serve it raw), the world's
tastiest sea urchin, hunting for matsutake mushrooms in the Cascades, a
twelve-course meal of silvery ocean smelt, and much more. Ann Norton
provides mouthwatering photographs of Shiro's seasonal recipes.
