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From the Publisher
The Ultimate Textbook for Sushi Chefs and Aspiring Sushi Masters!
This book offers a wealth of technical and practical information for sushi chefs and serious enthusiasts of the art of sushi. Jam packed with detailed information on the science behind each ingredient, preparation methods, and technical processes as well as visual lessons on the movements of creating magnificent sushi, it is a complete textbook for the committed student!
Extensive & Practical Coverage
With the help of this book sushi enthusiasts, be they beginners or experts, can learn a number of skills, tricks and techniques for mastering the art of preparing sushi that pleases the eyes and taste buds! Learn useful lessons such as:
- Finding your fish & other ingredients
- The science of perfect sushi rice
- Using and maintaining high-quality Japanese sushi knives & tools
- Recipes for 23 different types of sushi
- And so much more!
The Art & Science of SUSHI
A Complete Guide to Ingredients, Techniques and Equipment
With the help of gorgeous color photos and informative charts and diagrams, brilliant young Tokyo-based sushi chef Jun Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover the full range of sushi-making topics--from the biology and scientific composition of the ingredients, to the techniques sushi chefs learn over years of difficult training, to basic recipes for Tokyo-style sushi rice, sauces, condiments, and side dishes.
- Introduction to Sushi- A brief history; sushi toppings; seasonal foods; fisheries map
- Chapter One- The Science of Sushi Part 1: Seafood and how to prepare it
- Chapter Two- The Science of Sushi Part 2: Rice, Vinegar & other Ingredients
- Chapter Three- The Art of Sushi: Shaping, Slicing & Presentation
The Ingredients
This book offers in-depth descriptions of all sushi ingredients-- from finding fresh seafood, to understanding the anatomy and science behind preparing each kind of ingredient. Among the extensive list of fish, rice, vinegar and salt types, readers will learn about:
- The muscles & textures of specific fish
- How to filet a fish into three pieces
- All about tuna, shellfish, squid, eel, and many more
- Preparing sushi rice
- and much more!
The Tools
Throughout the text readers are taught how to use and maintain high quality tools, including:
- The Japanese kitchen knife
- The Ohitsu wooden rice container
- Using a bamboo mat for rolling thin & fat sushi rolls
- and much more
The Art
The final chapter is dedicated to "the Art" of sushi-making. Step-by-step instructions with photographs teach the reader the key hand movements and methods needed to create spectacular sushi.
- The movements of shaping sushi
- The individuality of sushi makers
- The art of toppings & presentation
- 23 recipes for you to make your own sushi!
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