The Story of Sushi (38 page)

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Authors: Trevor Corson

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Helfman, Gene, Bruce Collette, and Douglas Facey.
The Diversity of Fishes.
Malden, MA: Blackwell Publishing, 1997.

Hernen, Martin, and Wayne Hutchison.
Yellowtail Kingfish Aquaculture: Strategic Research and Development Plan, 2003–2008.
Port Adelaide, Australia: South Australian Marine Finfish Farmers Association, 2003.

“History of Japanese Foods in America.” Mutual Trading Company. Accessed 27 October 2006: http://www.lamtc.com/about/history_foods.html.

“History: Pioneers.”
Sushi Masters.
California Rice Commission. Accessed 27 October 2006: http://www.sushimasters.com/history-pioneers.htm.

Hites, Ronald, Jeffery Foran, David Carpenter, M. Coreen Hamilton, Barbara Knuth, and Steven Schwager. “Global Assessment of Organic Contaminants in Farmed Salmon.”
Science
303, no. 5655 (9 January 2004): 226–229.

“H
ch
-shiki” [
Knife Ceremony].
Takabe Jinja
[
Takabe Shrine]. Chikuramachi Kanko Kyokai [
Town of Chikura Tourism Association] Accessed 31 October 2006: http://www.chikurakankokyokai.com/kanko/takabejinja/takabejinja.html.

Honda, Yukiko [
].
Sushi Neta Zukan
[
Illustrated Book of Sushi Toppings]. Tokyo: Shogakkan [
], 1997.

Hosking, Richard.
A Dictionary of Japanese Food: Ingredients and Culture.
Boston: Tuttle, 1995.

“H
do Bijinesu-kai ga Ch
moku Suru Gyaku Yunyu Gurume Shibuya de Kyuzo Suru ‘Sushi Roll’ Ninki no Haikei”[
“Sushi Roll”
Behind the Scenes with the Sudden Increase in Popularity of Sushi Rolls, Which the Food Business World Is Noticing as a Reimportation in Gourmet[Shibuya].
Shibuya Keizai Shimbun
[
Shibuya Economics Newspaper] 15 March 2002. Hanagata Communications. Accessed 27 October 2006: http://www.shibukei.com/special/169/index.html.

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