På dansk

Hayter, K. Japansk mad for to. Könemann, Köln, 1999.

Kirk, N. Fisk. Politiken, 2005.

Mad fra Japan. Gyldendal, 1995.

Meyer, C. & A. Astrup. Spis Igennem. Politikens Forlag, København, 2002.

Mouritsen, O. G. Tang. Grøntsager fra havet. Nyt Nordisk Forlag Arnold Busck, København, 2009.

Okamoto, M. & C. Buck. Sushi. L&R Fakta, København, 1999.

Pedersen, T. Kemien bag gastronomien. Nyt Nordisk Forlag, København, 2002.

Pedersen, T. Molekylær gastronomi. Nyt Nordisk Forlag Arnold Busck, København, 2008.

Rahbek, J. & T. Scheftelowitz. Japansk mad på dansk. Politikens Forlag, København, 2005

Rasmussen, S. Sushi. Råt for usødet. Lindhard og Ringhof, 2001.

 Sushi. PP Forlag, København, 2003.

På engelsk

Andoh, E. Washoku. Ten Speed Press, Berkeley, 2005.

Ashkenazi, M. & J. Jacob. The Essence of Japanese Cuisine. An Essay on Food and Culture. University of Pennsylvania Press, Hampden Station, Baltimore, 2000.

Barber, K. Sushi. Taste and Technique. DK Publishing, London, 2002.

Chu, C. The Search for Sushi. A Gastronomic Guide. Crossbridge Publ. Co., Manhattan Beach, 2006.

Corson, T. The Zen of Fish. HarperCollinsPublishers, New York, 2007.

Dekura, H. The Fine Art of Japanese Cooking. Bay Books, Sydney, 1993.

Dekura, H. Contemporary Japanese Cuisine. Weatherhill Inc., Trumbull, 2001.

Dekura, H. Sushi Modern. Periplus Ed., Boston, 2002.

Dekura, H., B. Treloar & R. Yoshii. The Complete Book of Sushi. Periplus Ed., Singapore, 2004.

Detrick, M. Sushi. Chronicle Books, San Francisco, 1981.

Egan, A. Edamame. Rodale Inc. Emmaus, PA, USA, 2003.

Fujii, M. The Enlightened Kitchen. Kodanska International Ltd., Tokyo, 2005.

Gusman, J. Vegetables From the Sea. William Morrow, HarperCollinsPublishers, New York, 2003.

Gustafson, H. The Green Tea User’s Manual. Clarkson Potter Publ., New York, 2001.

Hosking, R. A Dictionary of Japanese Food. Ingredients and Culture. Tuttle Publ., Boston, 1996.

Issenberg, S. The Sushi Economy. Globalization and the Making of a Modern Delicacy. Gotham Books, New York, 2007.

Kawasumi, K. The Encyclopedia of Sushi Rolls. Graph-ha, Ltd., Tokyo, 2001.

Kazuko, E. EasySushi. Lothian Books, Port Melbourne, Victoria, 2000.

Kazuko, E. Japanese Food and Cooking. Lorenz Books, London, 2001.

Kazuko, E. New Sushi. Jacquie Small, London, 2006.

Klippensteen, K. Cool Tools. Kodanska International Ltd., Tokyo, 2006.

Liley, V. Sushi. Whitecap, North Vancouver, 2005.

Lowry, D. The Connoisseur’s Guide to Sushi. The Harvard Common Press, Cambridge, 2005.

Masui, K. & C. Masui. Sushi Secrets. Hachette, London, 2004.

Matsushisa, N. Nobo. The Cookbook. Kodanska International Ltd., Tokyo, 2001.

Murata, Y. Kaiseki. The Exquisite Cuisine of Kyoto’s Kikunoi Restaurant. Kodansha International Ltd., Tokyo, 2006.

Ogawa, S. Easy Japanese Pickling in Five Minutes to One Day. Graph-Sha Ltd., Tokyo, 2003.

Ōmae, K. & Y. Tachibana. The Book of Sushi. Kodansha International Ltd., Tokyo, 1988.

Owen, S. The Rice Book. Frances Lincoln, London, 2003.

Sanmi, S. The way of Tea. A Japanese Tea Master’s Almanac. Tuttle Publishing, Boston, 2002.

Shimbo, H. The Sushi Experience. Alfred A. Knopf, New York, 2006.

Shimizu, K. Tsukemono. Japanese Pickled Vegetables. Shufunotomo Co. Ltd., Tokyo, 1993.

Strada, J. & M. T. Moreno. Sushi for Dummies. Wiley Publishing Inc., Indianapolis, 2004.

Sugimoto, T. & M. Iwatate. Shunju. New Japanese Cuis. Periplus Ed., Singapore, 2002. ine

Sushi Made Easy. Sterling Publ. Co., New York, 2001.

Tanaka, S. & S. Sanaka. The Tea Ceremony. Kodansha International Ltd., Tokyo, 2000.

Tohyama, H. Quick & Easy. Sushi Cook Book. JP Trading, Inc., Brisbane, California, 1983.

Tokunaga, M. New Tastes in Green Tea. Kodansha International Ltd., Tokyo, 2004.

Tsuchiya, Y. & M. Yamamoto. The Fine Art of Japanese Food Arrangement. Kodansha International Ltd., Tokyo, 1985.

Wakuda, T. Tetsuya. HarperCollinsPublishers, Sydney, 2000.

Yamamoto, K. & R. W. Hicks. Step-by-step Sushi. Magna Books, Leicester, 1992.

 Yoshino, M. Sushi. The Delicate Flavor of Japan. Gakken, Tokyo, 1986.

Om videnskaben bag mad og madlavning
Barham, P. The Science of Cooking. Springer-Verlag, Berlin, 2001.

Belitz, H.-D., W. Grosch & P. Schieberle. Food Chemistry. 3rd revised edition. Springer-Verlag, Heidelberg, 2004.

Bloomfield, L. A. How Things Work. The Physics of Everyday Life. John Wiley, New York, 1997.

Coultate, T. P. Food. The Chemistry and Its Components. Royal Society of Chemistry, Cambridge, 2002.

Hillman, H. The New Kitchen Science. Houghton Mifflin, New York, 2003.

McGee, H. On Food and Cooking. The Science and Lore of the Kitchen. Scribner, New York, 2004.

Motokawa, T. Sushi science and hamburger science. Perspectives in Biology and Medicine 32, 489-504, 1989.

O’Hare, M. (ed.) The Last Word. New Scientist, Oxford Univ. Press, Oxford, 1998.

Snyder, C. H. The Extraordinary Chemistry of Ordinary Things. 3.Ed., John Wiley, New York, 1998.

This, H. Molecular Gastronomy. Exploring the Science of Flavor. Columbia Univ. Press, New York, 2006.

Wolke, R. L. What Einstein Told His Cook. Kitchen Science Explained 1 & 2. W. W. Norton & Co, New York, 2002 & 2005.

Om fedtstoffer, ernæring og sundhed

Crawford, D. & D. Marsh. The Driving Force. Harper & Row, New York, 1989.

Cunnane, S. C. Survival of the Fattest. World Scientific, Singapore, 2005.

Ewin, J. Fine Wines and Fish Oil: The Life of Hugh Macdonald Sinclair, Oxford University Press, Oxford, 2002.

Horrobin, D. The Madness of Adam and Eve. Bantam Press, London, 2001.

Mouritsen, O. G. Life – As a Matter of Fat. The Emerging Science of Lipidomics. Springer-Verlag, Heidelberg, 2005.

Pond, C. The Fats of Life. Cambridge University Press, Cambridge, 1998.

Schwarcz, J. Let Them Eat Flax. ECW Press, Toronto, 2005.

Taubes, G. The soft science of dietary fats. Science 292, 2536-2545, 2001.

Wood, P. A. How Fat Works. Harvard University Press, Cambridge, 2006.

Om japansk kultur, bl.a. i relation til mad

Bestor, T. C. Tsukiji: The Fish Marked at the Center of the World. University of California Press, Los Angeles, 2004.

Bramble, P. S. Culture Shock! Japan. A Guide to Costums and Etiquette. Times Books Int., Singapore, 2004.

Dower, J. The Elements of Japanese Design. A Handbook of Family Crests, Heraldy, and Symbolism (with drawings by Kiyoshi Kawamoto). Weatherhill, New York, 1998.

Ekuan, K. The Aesthetics of the Japanese Lunchbox. MIT Press, USA, 1998.

Juniper, A. Wabi Sabi. The Japanese Art of Impermanence. Tuttle, Boston, 2003.

Kerr, A. Lost Japan. Lonely Planet Publ., London, 1996.

Nihongo, K. & K. Shahen. Unfolding Japanese Traditions. Apricot, Tokyo, 1996.

Reichhold, J. Haiku Techniques. Frogpond J. Haiku Soc. Amer., Autumn 2000.

Riccardi, V. A. Untangling My Chopsticks. A Culinary Sojourn in Kyoto. Broadway Books, New York, 2003


  • Ole G. Mouritsen:
    Sushi. Lidenskab, videnskab & sundhed
    Nyt Nordisk Forlag Arnold Busck A/S
    ISBN 978-87-17-04075-5 (2009)
    Pris: 299,00 kr, inkl. moms
    360 sider.
    Ca. 400 illustrationer og oiginaltegninger