Japan Fish

An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice. In this 5,000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, cocreator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.

John Hoon-nah Hetaw Becker was born to the son of a Red Lodge Montana rancher and an unwed Shoshone-Arapaho mother on Wyoming's Wind River reservation. From age four to eight raised by his stepmother in Iwakuni Japan. Caught between three very different worlds he never fit in. A one-time active-duty Marine and former soldier of fortune. Now self-exiled in Saipan making a precarious living spearfishing the western Pacific's deep waters. When his best friend's widow disappears in Mexico. He learns she had made the perilous journey to rescue her late husband's nineteen-year-old niece, held by ...

Holly Blain and Inspector Tanaka are back on the case. Despite their tumultuous relationship when taking down the Otaku killer, the unlikely pair find themselves teaming up once more to stop a new murderer who is plaguing Tokyo. Recently, there has been an increase in poisonings from the delicacy fugu. But with strict preparation guidelines for the toxic fish, Blain and Tanaka fear these are more than just accidents.

In addition to sashimi and sushi, there are various ways of eating and preparing fish, such as grilling, boiling, salting, fermenting, drying, smoking, and pulping into a paste.