About Trevor Corson
About Trevor Corson

As a boy growing up in the suburbs of Washington D.C., the last things on Trevor’s mind were Japan and its food. But at the age of sixteen he received a scholarship from a Zen Buddhist temple in Tokyo to travel to Japan for a summer and live with a Japanese family. Trevor’s Japanese homestay father treated him to his first full-fledged meal of sushi, at the neighborhood sushi bar. “Here was a cuisine,” Trevor remembers, “that more than any other I’d tried, I found truly repulsive.”


But Trevor decided to learn the Japanese language and eventually returned to Japan for three years. “One of my Buddhist priest friends—a Zen master—had a favorite sushi bar he’d take me to,” Trevor recalls. “The chef knew the customers by name and chatted with everyone. There were no tables or menus, and I grew to love the experience. It was totally different from eating sushi in America.”


Intrigued, Trevor spent a year reading Japanese-language sources on sushi and talking with Japanese chefs before writing his highly acclaimed book The Story of Sushi: An Unlikely Saga of Raw Fish and Rice (HarperCollins, 2007), which tells the unknown tale of sushi’s mysterious origins, age-old techniques, and bizarre ingredients through the true story of a group of apprentice sushi chefs in Los Angeles. The Story of Sushi was named a Best Food Book of the Year by Zagat, the Best American Food Literature Book of the Year by the Gourmand Awards, and selected as an Editor’s Choice by the New York Times Book Review.


Today Trevor is one of the leading authorities on sushi outside Japan. A frequent guest on NPR and television shows such as Iron Chef America, where he has appeared as a judge, Trevor and his work have been featured on ABC News with Charles Gibson and CBS Sunday Morning. In addition to hosting regular dinner events as America’s only Sushi Concierge, he speaks frequently at some of America’s premier lecture venues, including the National Press Club, the National Geographic Society, the American Museum of Natural History, and numerous private associations and clubs.


Trevor has written about sushi for The New York Times, Gourmet, The Atlantic, Dining Out, Gastronomica, Conservation, and other publications, and works as a consultant to sushi restaurants to help them bring a more authentic Japanese eating experience to Western diners.


A fluent speaker of Japanese, Trevor spent five years in China and Japan studying philosophy and religion, has worked as a full-time commercial fisherman, and is also the author of the worldwide pop-science bestseller, The Secret Life of Lobsters.


To learn more about Trevor and his other work, please visit his website at TrevorCorson.com.



Copyright © 2008–2011 by Trevor Corson. All rights reserved. “Sushi Concierge” is a TradeMark of Trevor Corson. Photo by Matt Carr.

An Unlikely Saga of Raw Fish and Rice

by Trevor Corson

The Bookhttp://www.trevorcorson.com/sushi/book.html

Photo by Matt Carr

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