The Story of Sushi (40 page)

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Authors: Trevor Corson

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Nagayama, Kazuo, Kazuhiko Tajima, and Hiroshi Yoda [
and
].
Sushi
[
]. Tokyo: Pie Books>[
], 2003.

Nagayama, Kokan.
The Connoisseur’s Book of Japanese Swords
. New York: Kodansha, 1997.

Naka, Kimiyo. “Latino Chefs Are Breaking into the Sushi Business.”
Chicago Reporter,
June 2001.

Nakamura, Mitsuru [
], ed.
Nihonjin wa Sushi no Koto o Nanimo Shiranai
[
The Japanese Know Nothing About Sushi]. Tokyo: Gakken [
], 2003.

Naruse, Uei [
].
Sushi no Unchiku, Umasa no Himitsu
[
Profound Knowledge of Sushi and the Secrets of Its Taste]. Tokyo: Kodansha [
], 2003.

Nelson, G., et al. “An Amino-Acid Taste Receptor.”
Nature
416, no. 6877 (14 March 2002): 199–202.

Nelson, W., J. Brodie, and M. Guiry. “Terminology Used to Describe Reproduction and Life History Stages in the Genus
Porphyra (Bangiales, Rhodophyta)
.”
Journal of Applied Phycology
11, no. 5(October 1999): 407–410.

Nestle, Marion.
What to Eat
. New York: North Point Press, 2006.

Nishizawa, Kazutoshi. “Preparation and Marketing of Seaweeds as Foods.” In
Production and Utilization of Products from Commercial Seaweed: FAO Fisheries Technical Paper 288.
Edited by Dennis McHugh. Rome: Food and Agriculture Organization of the United Nations, 1987.

Nomura, K., H. Nakamura, N. Suzuki. “False Fertilization in Sea Urchin Eggs Induced by Diabolin, a 120K Kelp Protein.”
Biochemical and Biophysical Research Communications
272, no. 3(16 June 2000): 691–693.

Nybakken, James, and Mark Bertness.
Marine Biology: An Ecological Approach,
6th ed. New York: Pearson-Benjamin Cummings, 2005.

ba, Hideaki, Kenji Mochitzuki, Kazuo Sakamoto, Masatsune Takeda, and Takenori Sasaki [
and
].
Todai Koza, Sushi Neta no Shizenshi
[
Tokyo University Lectures on the Natural History of Sushi Ingredients]. Tokyo: Nihon Hoso Shuppan Kyokai [
], 2003.

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