Super Sushi Ramen Express: A Culinary Adventure Through Japan (Paperback)
From the author of The Almost Nearly Perfect People comes Super Sushi Ramen Express, a fascinating and funny culinary journey through Japan
Japan is arguably the preeminent food nation on earth; it’s a mecca for the world’s greatest chefs and has more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream are only now beginning to be fully appreciated in the sushi- and ramen-saturated West, as are the remarkable health benefits of the traditional Japanese diet.
Food and travel writer Michael Booth takes the culinary pulse of contemporary Japan, learning fascinating tips and recipes that few Westerners have been privy to before. Accompanied by two fussy eaters under the age of six, he and his wife travel the length of the country, from bear-infested, beer-loving Hokkaido to snake-infested, seaweed-loving Okinawa. Along the way, they dine with—and score surprising victory over—two sumo wrestlers, pamper the world’s most expensive cows with massages and beer, share a seaside lunch with free-diving female abalone hunters, and meet the greatest chefs working in Japan today. Less happily, they witness a mass fugu slaughter, are traumatized by an encounter with giant crabs, and attempt a calamitous cooking demonstration for the lunching ladies of Kyoto.
About the Author
Michael Booth is the author of multiple works of non-fiction, including The Almost Nearly Perfect People and Super Sushi Ramen Express. His writing appears regularly in The Guardian, The Independent, The Times, The Telegraph, and Condé Nast Traveler magazine, among many other publications globally. He is the Copenhagen correspondent for Monocle magazine and Monocle 24 radio, and travels regularly to give talks and lectures on the Nordic lands and their peculiar, nearly perfect people. He lives in Denmark with his wife and two sons.
“Super Sushi Ramen Express establishes Michael Booth—already memorable for his teasing Rorschach of Scandinavia, The Almost Nearly Perfect People—as the next Bill Bryson.”—Liesl Schillinger, The New York Times Book Review
"In funny, anecdotal chapters, many of which focus on a single type of food, Booth, a Denmark-based travel writer sinks his teeth into the sort of unvarnished cultural-culinary reporting that made Calvin Trillin a star three decades ago...From a discussion of what makes one soy sauce better than another to a visit to a wasabi farm (that’s right…it doesn’t start out as a tube of green paste!), Booth whistle-stops his way through Japan making toothsome observations all the way."—Passport Magazine
“There’s some of both Bill Bryson and Anthony Bourdain in Booth’s cheerful, game, often irreverent, and, perhaps most importantly, hungry approach to discovering a new place.”—Booklist
“Get on board.”—The Sacramento Bee
“Booth is one of the sharpest food writers around, and this is essential fare for foodies.”—Mail on Sunday (London)
“Booth’s style is hugely enjoyable…an entertaining guide to the food you should try on a trip to the area.” —Time Out (London)
“Booth’s descriptions of food made my mouth water. This book is a must for all lovers of Japanese cuisine.”—The Guardian (London)
"Whether or not Super Sushi Ramen Express is readers' first encounter with Japanese cuisine and culture, it is worth savoring…. Food writer and humorist Michael Booth sets his sights on Japanese cuisine, with delightful and delicious results.”—Shelf Awareness
“[Super Sushi Ramen Express] is a treat for readers, even if they never taste a single morsel.”—Library Journal
“Entertaining...Booth’s immersion in a remarkable cuisine is both engaging and convincing.”—Publishers Weekly
“A British food and travel writer takes his wife, two young sons, and bubbly brand of humor to Japan in hopes of examining the food culture...he covers the current state of Japanese cuisine with humor and intelligence.”—Kirkus Reviews