By Dave Lowry Harvard Common Press October 2005, $14.00 You want to be a sushi snob. And why not? Sushi—like wine—is deserving of such rarified appreciation and connoisseurship. Did you know that the rice in nigiri sushi should be the same slightly cool temperature as the skin on your cheek? Or that when faced with a plate of different kinds of sushi, you should eat the maki rolls first, before the seaweed-wrapping becomes tough and gummy? For the novices among us, sushi can be an ...

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