HIROMI’S HANDS

Barasch frames this profile of Hiromi Suzuki, a childhood friend of her daughter’s who grew up to be an itamae-san, or professional sushi chef, as both an American story and a first-person tale of a young woman’s success in a trade traditionally dominated by men. Transferred in 1964 from Tokyo to the New York branch of his restaurant, Kamehachi, Hiromi’s father Akira found his new home to be a place of “big cars, big portions, big opportunities!” So he was receptive when, years later, his daughter expressed an eagerness to accompany him to the early-morning fish market on Fulton Street, and then to learn how to make perfect nigiri sushi (seafood over pressed rice) and maki sushi (sushi rolls) for the small restaurant he had opened. In delicately lined watercolors, Barasch not only warmly portrays her human cast, but also presents mouthwatering galleries of sushi and of the varieties of seafood from which it is made. A glossary and pronunciation guide, a portrait photo and a brief wrap-up close what will be for most young readers a fascinating family story. (Picture book/biography. 7-9)