Vendor Profile
Kaisei-sha Publishing Co., Ltd.
| Address | 3-5 Ichigayasadoharacho Shinjukuku Tokyo, JAPAN ZIP:162-8450 |
|---|---|
| Representative Name | Yuuzi IMAMURA |
| Annual Revenue | closed |
| No. of Employees | 40 |
| Web Site URL | |
| SNS |
Other items from this category
SD item code:11111257
| Detail | Price & Quantity | ||
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| S1 |
Photo: Hideki Abe / Supervision: Kyoko Fukuchi
 Original text before translation
写真：阿部秀樹／監修：福地享子
(No.436840)
JAN:978-4-03-436840-4
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(No.436840)
JAN:978-4-03-436840-4
Wholesale Price: Members Only
1 pc /set
In Stock
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| Shipping Date |
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About 1 week
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| Dimensions |
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27cm x 19cm 128 pages
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| Specifications |
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Country of manufacture: Japan
Material / component: Paper
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Description
| This is an illustrated book that tells everything about sushi, a representative of Japanese food that has attracted worldwide attention and has been very popular among adults and children from the past to the present. The book is also related to the UNESCO Intangible Cultural Heritage registration of "Japanese food; the traditional food culture of the Japanese people" and the UN Sustainable Development Goal (SDG) 14, "Protect the richness of the oceans. In the beginning and the end of the book, the contents explain how many hands and industries are involved in the process of making one sushi, where sushi ingredients come from in Japan and overseas, efforts to cultivate fisheries that go beyond just catching sushi, the backstage of sushi restaurants, the history of sushi and local sushi, how to make decorative sushi (deco maki sushi) and other types of sushi, and the living creatures that are used to make sushi. The main part of the book introduces the wonders and secrets of the creatures that are used to make sushi. The main part of the book is a pictorial introduction to the many fish and shellfish used to make sushi. |
More
| Shipping Method | Estimated Arrival |
|---|---|
| Sea Mail | From Jul.4th 2025 to Sep.5th 2025 |
| Air Mail | From Jun.18th 2025 to Jun.20th 2025 |
| EMS | From Jun.17th 2025 to Jun.20th 2025 |
| Pantos Express | From Jun.19th 2025 to Jun.24th 2025 |
| DHL | From Jun.17th 2025 to Jun.19th 2025 |
| UPS | From Jun.17th 2025 to Jun.19th 2025 |
| FedEx | From Jun.17th 2025 to Jun.19th 2025 |
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Some trading conditions may be applicable only in Japan.
*Important Notice
Under the resale price maintenance system, publishers are legally allowed to specify the selling price of their books. We ask that your company also adhere to the sales price specified by us. In the unlikely event that you fail to do so, we will discontinue our business with you. We ask for your understanding in advance. |
Other items from this category:
The book is also related to the UNESCO Intangible Cultural Heritage registration of "Japanese food; the traditional food culture of the Japanese people" and the UN Sustainable Development Goal (SDG) 14, "Protect the richness of the oceans.
In the beginning and the end of the book, the contents explain how many hands and industries are involved in the process of making one sushi, where sushi ingredients come from in Japan and overseas, efforts to cultivate fisheries that go beyond just catching sushi, the backstage of sushi restaurants, the history of sushi and local sushi, how to make decorative sushi (deco maki sushi) and other types of sushi, and the living creatures that are used to make sushi. The main part of the book introduces the wonders and secrets of the creatures that are used to make sushi. The main part of the book is a pictorial introduction to the many fish and shellfish used to make sushi.