Now, anyone can go from sushi novice to sushi samurai--slicing, filleting, and making rolls like a master!
Never before have the techniques of this most popular Asian cuisine been as attractively presented, as easy to follow, and as temptingly photographed as they are in this beginner's guide. With the help of an unbelievable number of close-up photos, expert Aya Imatani virtually takes would-be chefs by the hand, leading them through every delectable step of the process. She discusses all the tools, foods, and paraphernalia; lays out the methods for making vinegars and sauces; and demonstrates how to make sashimi creations so special they aren't even found in many sushi bars. The menu of sushi recipes is expansive, encompassing hosomaki, saimaki, and all-vegetarian varieties. You will even learn all the right Japanese names for each dish. And everything seems wonderfully doable.
The big finish: Aya's specials, the kind of dishes you'll never find in sushi bars--such as Sushi Cake (Chicken &Teriyaki) and Temarizushi (made of tuna, salmon, and avocado)--but that a Japanese mother or grandmother would make for her own family.
Sprache
Verlagsort
Verlagsgruppe
Charlesbridge Publishing,U.S.
Produkt-Hinweis
Fadenheftung
Pappband
mit Schutzumschlag
Maße
Höhe: 235 mm
Breite: 211 mm
Dicke: 20 mm
Gewicht
ISBN-13
978-0-9822939-6-6 (9780982293966)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Sushi has been a part of Aya Imatani’s life since she was a child. She now runs her own catering business.
From the foreword of Sushi: The Beginner's Guide:
"And who am I? Not just someone who learned to make sushi at home and is now writing a book about it—anybody could do that! Sushi has been a part of my life since infancy. My father owned a sushi bar in Kobe, Japan, and while other children were playing with blocks, I filleted my first fish at the age of five! Owning a sushi bar was a demanding business, and when my brother and I were little, our parents were often busy. But every night, after closing time, the two of us sat down at the bar just like grownups and Otosan (Father) made us whatever kind of sushi we asked for. Now that I've grown up and work in the restaurant business, I can really appreciate that special attention. For us, it made the hours of waiting worthwhile, and created a love and respect for sushi I still feel to this day."
The Basics
Tools for the Sushi Master (or Mistress)
Tableware
The Japanese Pantry
In a Pickle: How to Make Pickled Ginger
The Wonders of Wasabi
Fish and Seafood
How to Choose a Whole Fish
Glossary
Choosing a Fillet
You Can Do It! How to Fillet a Whole Fish
Sauces
How to Make Sushizu (sushi vinegar)
Tsukuri Jyouyu (special soy sauce for sashimi)
Karashisumo Sauce
Teriyaki Sauce
Spicy Sauce
Sashimi
Introduction
How to Slice a Fillet for Sashimi
Sashimi Vegetables
Arranged Maguro Sashimi (tuna)
Sake Sashimi (salmon)
Kawa Suzuki Arai (freshwater bass)
Takosumiso (sliced octopus)
Sushi Rice
Nigiri
Maguro Nigiri (tuna)
Ebi Nigiri (shrimp)
How to Boil & Butterfly Jumbo Shrimp
Unagi Kabayaki Nigiri (steamed & teriyaki-broiled eel)
How to Prepare Unagi Kabayaki (teriyaki-broiled eel)
Tamago Nigiri (Japanese omelette)
Dashimaki Tamago (how to make a Japanese omelette)
Gunkanmaki
Ikura Gunkanmaki (salmon roe)
Ebikko Gunkanmaki (shrimp roe)
Maguro & Uzaru Gunkanmaki (tuna and quail egg)
Spicy Tuna Gunkanmaki
Grilled Tuna Salad Gunkanmaki
Spicy Shrimp Gunkanmaki
Negi Shima-Aji Gunkanmaki (yellowjack & scallion)
Kani & Ebikko Gunkanmaki (shrimp roe & crab)
Kani & Ebikko Salad (shrimp roe & crab salad)
Temaki
Unatama Temaki (broiled eel, tamale & seasoned shiitake mushroom)
Seasoned Shiitake Mushroom
Negi Maguro Temaki (scallion & tuna)
California Temaki (shrimp, crab salad & asparagus)
Hokkai Temaki (salmon, avocado & cucumber)
Norwegian Temaki (salmon, grilled salmon & salmon roe)
Hosomaki
Tekka Maki (tuna)
Ebikyu Maki (shrimp & cucumber)
Unakyu Makin (eel & cucumber)
Sake Maki (salmon)
Hokkai Maki (salmon & avocado)
Tamago Maki (Japanese omelette)
Saimaki
Magurotaku Saimaki (tuna & pickled radish)
California Saimaki (shrimp, asparagus & cucumber)
Norwegian Saimaki (salmon, avocado & scallion)
Futomaki (shrimp & broiled eel)
All-Vegetarian Sushi
Shiitake Maki (shiitake mushrooms)
Oshinko Maki (pickled radish)
Saishoku Saimaki (mixed vegetables)
Aspara Maki (asparagus)
Kappa Maki (cucumber)
Japanese Soups
Misoshiru (miso soup)
Suimono (fish-flavored clear soup)
Kawarizushi
Ohinasama Chirashi (salmon & broiled eel)
Youfuu Oshizushi (salmon)
Sushi Cake (chicken & cashew nut teriyaki)
Temarizushi (tuna, salmon & avocado)
Saladmaki (jumbo shrimp & lettuce)
