Sushi, 1st Edition

  • Published By:
  • ISBN-10: 1465469702
  • ISBN-13: 9781465469700
  • DDC: 641.5952
  • 256 Pages | eBook
  • Original Copyright 2017 | Published/Released October 2017
  • This publication's content originally published in print form: 2017

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About

Overview

Learn how to make your favorite sushi rolls at home or discover a new recipe in the updated Sushi: Taste and Technique. This classic guide to making a variety of homemade Japanese sushi features traditional rolls plus the latest trends, including modern sushi bowls, omelets, and burritos. Detailed step-by-step photographs and foolproof recipes by Kimiko Barber and Hiroki Takemura help you master the knife skills and hand techniques you need to prepare perfect sushi and sashimi, from authentic pressed, rolled, and stuffed sushi to a sushi sandwich. Reference the fish and shellfish guide to learn how to select and cut the appropriate meat for your sushi, and get the best recommendations for your desired meal.

Table of Contents

Front Cover.
Half Title Page.
Frontispiece.
Title Page.
Contents.
1: What is Sushi?: A History of Sushi.
2: Sushi Etiquette: Dos and Don’ts.
3: What to Drink With Sushi: Tea, Beer, Sake, and Wine.
Basics.
4: Utensils: Dō Gu.
5: Essential Equipment: Dōgu.
6: Additional Equipment: For Making Sushi.
7: Ingredients: Zairyō.
8: Pantry Essentials.
9: Fresh Flavorings.
10: Basic Recipes: Kihon.
11: Preparing Sushi Rice: Sushi Meshi.
12: Scrambled Eggs: Tamago Soboro.
13: Thin Japanese Omelet: Usuyaki Tamago.
14: Rolled Japanese Omelet: Dashi Maki Tamago.
15: Making Japanese Stock: Dashi.
16: Garnishes and Decorations: Tsuma / Kazari.
17: Clear Soup With Egg and Shiitake Mushrooms.
18: Clear Soup With White Fish.
19: Clam Miso Soup: Asari Miso Shiru.
20: Spring Miso Soup.
Fish, Shellfish, and Roe.
21: Seafood Safety and Sustainability: Making Responsible Choices.
22: Round Fish and Flatfish: Sakana.
23: Horse Mackerel: Aji.
24: Herring and Sardine: Nishin / Iwashi.
25: Bonito: Katsuo.
26: Tuna: Maguro.
27: Mackerel: Saba.
28: Salmon: Sake.
29: John Dory: Matō Dai.
30: Sea Bass: Suzuki.
31: Red Snapper: Tai.
32: Filleting Round Fish: For Sushi and Sashimi.
33: Turbot: Hirame.
34: Brill: Hirame.
35: Lemon Sole: Karei.
36: Halibut: Ohyō Garei.
37: Filleting Flatfish: For Sushi and Sashimi.
38: Slicing Fish Fillets: For Sushi and Sashimi.
39: Slicing Fish Steaks: For Sushi and Sashimi.
40: Marinating Mackerel: Shime Saba.
41: Tenderizing Fish Skin: For Sushi and Sashimi.
42: Shellfish and Roe: Kai Rui.
43: Crab: Kani.
44: Preparing Crab: For Sushi.
45: Lobster: Ise Ebi.
46: Preparing Lobster: For Sushi.
47: Shrimp: Ebi.
48: Preparing Shrimp: For Sushi.
49: Squid and Octopus: Ika / Tako.
50: Preparing Squid: For Sushi.
51: Preparing Octopus: For Sushi.
52: Oysters and Scallops: Kaki / Hotate Gai.
53: Preparing Oysters and Scallops: For Sushi.
54: Fish Roe, Caviar, and Sea Urchin.
55: Other Seafood: For Sushi.
Making Sushi.
56: Scattered Sushi: Chirashi Zushi.
57: Tokyo-Style Sushi: Edomae Chirashi Zushi.
58: Spicy, Seared Tuna and Avocado Sushi Bowl.
59: Vegetarian Scattered Sushi: Gomoku Zushi.
60: Asparagus and Scrambled Egg Sushi.
61: Snow Pea and Vine Tomato Sushi.
62: Broccoli and Shredded Omelet Sushi.
63: Mushroom and Egg Sushi.
64: Sun-Dried Tomato and Mozzarella Sushi.
65: Crabmeat, Chile, and Lime Sushi.
66: Tuna and Scallion Sushi Bowl.
67: Flaked Salmon and Roe Sushi Bowl.
68: Seared Beef Fillet and Red Onion Sushi.
69: Broccoli and Egg Sushi Canapés.
70: Pomegranate and Shrimp Sushi Canapés.
71: Stuffed Sushi: Inari Zushi.
72: Stuffed Tofu Parcels: Inari Zushi.
73: Stuffed Squid Sushi: Ika Zushi.
74: Omelet Purses: Chakin Zushi.
75: Omelet Parcels: Fukusa Zushi.
76: Savoy Cabbage Leaves With Herb and Egg Rice.
77: Sushi Sandwiches: Onigirazu.
78: Seared Duck Breast In Rice Paper Parcels.
79: Pressed Sushi: Oshi Zushi.
80: Marinated Mackerel Pressed Sushi: Battera.
81: Omelet and Watercress Sushi.
82: Asparagus and Red Bell Pepper Sushi.
83: Avocado and Shiitake Mushroom Sushi.
84: Smoked Salmon and Cucumber Sushi.
85: Sea Bass and Perilla Leaf Sushi.
86: Shiitake Mushroom and Zasai Sushi.
87: Scallop Tartare Pressed Sushi.
88: Smoked Salmon Pressed Sushi With Roe.
89: Rolled Sushi: Maki Zushi.
90: Thin Roll Sushi: Hoso Maki Zushi.
91: Thick Roll Sushi: Futo Maki Zushi.
92: Salmon and Ginger Thick Rolls: Futo Maki Zushi.
93: Inside-Out Roll Sushi: Uramaki.
94: Spicy Crayfish, Avocado, and Mango Inside-Out Rolls.
95: Log Roll Sushi: Bō Zushi.
96: Hand-Rolled Sushi: Temaki Zushi.
97: Sushi Burritos.
98: Hand-Formed Sushi: Nigiri Zushi.
99: Easy Hand-Formed Sushi: Nigiri Zushi.
100: Expert Hand-Formed Sushi: Nigiri Zushi.
101: Battleship Sushi: Gunkan Maki.
102: Sushi Balls: Temari Zushi.
103: Mix-And-Match Sushi Balls: Temari Zushi.
104: Sashimi: An Introduction.
105: Classic Sashimi Plate.
106: Cubed Tuna Sashimi With Wasabi-Avocado Dressing: Maguro No Kaku-Zukuri.
107: Wafer-Thin Sashimi of Sea Bass With Spicy Soy Dressing: Hirame No Usu-Zukuri.
Glossary.
Index.
Copyright Page.
The Authors.
Acknowledgments.