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Sushi Made Simple by a Master Chef
Description
Forget fancy restaurants—Chef Tsuneo Suzuki proves sushi is a craft anyone can master, even a Kentucky mechanic. After 45 years perfecting the art, he teaches beginners in Tokyo how to roll flawless, restaurant-worthy sushi using just rice, fish, wasabi, and soy sauce. Tuna’s the trickiest, but with his method, even total novices create delicious, elegant rolls. Food becomes a bridge—connecting cultures, sparking joy, and proving that sushi’s real magic is in the hands that make it.
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