About the Author

After spending years developing menus for cafes and delis for a major food service company, Miyuki Matsuo decided to break free of the prepared food industry. Since 2005 she has worked as a food coordinator and culinary researcher, writing recipes and columns on food for magazines, television and cookbooks. In her many books Ms Matsuo has covered a range of cuisines and gastonomic delights. Her books include topics such as- beer, salads, smoothies and family meals. Sushi Elegance is her first book translated into English.

Sushi Simplicity is her first translated work.