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Book review: Exploring the story of sushi, past, present and future

Eric Rath's history of Japan's iconic cuisine tracks rise of rice in Japanese culture

"Oishii," Eric Rath's book on sushi, brims with fascinating and often amusing anecdotes told in a nonacademic, light writing style. (Nikkei montage/Source photos courtesy of Reaktion Books)

Kansas, a landlocked American state more than 1,700 km from the sea, is not the most obvious place to find a font of knowledge on sushi, Japan's most iconic food. But Eric Rath teaches Japanese cultural history at the University of Kansas and his new book "Oishii: The History of Sushi" (oishii is Japanese for "delicious") is an enticing title for one of the first substantial books written in English on the history of sushi.

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