Or how a simple ball of rice topped with a piece of raw fish has conquered the planet in just thirty years.
On the banks of the Grand Canal in Venice, in Sao Paulo’s Japantown or in the chic and not-so-chic districts of Los Angeles, London and Paris, people make light work of this first fast-food in history, created in 17th century Japan. Tokyo sushi masters, top French and American chefs, groups of “fishmonger rockers”, retailers at the Tsukiji Market (the “world tuna bank”), as well as anthropologists, ecologists and economists tell the tale, with or without wasabi, of the spectacular Japanese culinary wave. A succulent series!