“Ginza Koju: 80 Soup and Sashimi”by Toru Okuda

Toru Okuda’s latest book, “Ginza Koju: 80 Soup and Sashimi”, has just been released.

Following his previous work, “101 Sakizuke and Tsukidashi”, this second volume focuses on “wan” (clear soup) and “tsukuri” (sashimi)—elements often hailed as the “crown jewels” of Japanese cuisine.

The section on “wan” explains the preparation of essential dashi stocks and the creation of seasonal soup ingredients—covering selecting seasonal ingredients to make various “shinjo” (fish dumplings) and garnishes. The “tsukuri” section introduces beautiful, delicious sashimi dishes presented with surprising, inventive flair that departs completely from conventional assortments.

“To me, these two elements are paramount for understanding the foundations of the culinary history and culture built by our predecessors. They are invaluable, enduring elements that I believe can never be fully exhausted, no matter how deeply one pursues them.” — Toru Okuda

Now available at bookstores nationwide.
Click here for the Amazon page.