A Visual Guide to Sushi Making at Home

  • Filename: a-visual-guide-to-sushi-making-at-home.
  • ISBN: 9781452130392
  • Release Date: 2014-04-15
  • Number of pages: 224
  • Author: Hiro Sone
  • Publisher: Chronicle Books



Finally, an all-inclusive, visual handbook for sushi lovers who want to make sushi affordably and confidently at home! This gorgeously accessible book includes popular sushi, sashimi, and sushi-style recipes by Hiro Sone, a Japaneseborn and classically trained James Beard Award–winning chef. More than 175 photographs feature beautifully finished nigiri, rolls, and ingredients in step-by-step sequences that visually demonstrate basic sushi cuts and shaping fundamentals. Packed with essential sushi knowledge—including profiles of the 65 fish and other key ingredients of sushi, recipes for staples such as dashi, and lessons in basic beverage pairing—this comprehensive yet stylish book will appeal to any fan of sushi or Japanese culture.

Sushi at Home

  • Filename: sushi-at-home.
  • ISBN: 9780241278802
  • Release Date: 2016-04-28
  • Number of pages: 176
  • Author: Yuki Gomi
  • Publisher: Penguin UK



Yuki Gomi's Sushi at Home is a beautifully designed cookbook that will show, for the first time, how easy it is to make sushi at home Do you love buying sushi for lunch, enjoy eating at Japanese restaurants for dinner, but think sushi is too difficult to make at home? Well, think again! In Sushi at Home, Japanese chef and sushi teacher Yuki Gomi shows you just how easy - and inexpensive - making delicious and beautiful looking sushi can be. Learn: - Everything you need to know about how to buy and prepare fish, from salmon to scallops, from tuna to mackerel. - The joys of cling film and the technique of rolling step-by-step and why a hairdryer is essential for making the all-important perfect sushi rice. - Clever alternatives to traditional sushi styles (handball sushi; vegetarian sushi; soba sushi). - Fresh twists on classic recipes (miso soup with clams; prawn salad with tahini mustard dressing). Sushi at Home is all you need to master the art of making light, delicious and healthy sushi in your own kitchen. Yuki Gomi is a Japanese chef who has taught thousands of people how to make their own sushi. After studying at Le Cordon Bleu in Chicago, she trained under a master noodle chef, before moving to London and beginning to teach Japanese home cooking classes. Sushi at Home is her first book. www.yukiskitchen.com

Sushi Making at Home

  • Filename: sushi-making-at-home.
  • ISBN: 0870409921
  • Release Date: 1997
  • Number of pages: 64
  • Author: Yasuko Kamimura
  • Publisher: Japan Publications Trading



Sushi Making At Home is a Japan Publications publication.

Sushi

  • Filename: sushi.
  • ISBN: 1441906185
  • Release Date: 2009-10-13
  • Number of pages: 330
  • Author: Ole G. Mouritsen
  • Publisher: Springer Science & Business Media



"It is clear that serious research, as well as much imagination, went into every page. It has become my new ‘go-to’ bible when I need a shot of inspiration." Ken Oringer, internationally renowned and award-winning chef Clio Restaurant, Uni Sashimi Bar, Boston "Congratulations on writing such an aesthetically beautiful, informative and inspiring book. ... I shall not hesitate to recommend your book to those colleagues, who like me, are fascinated by Sushi and who will surely be captivated, like me, turning every page." Dr. Ian C. Forster, April, 2011 • • • In recent decades, sushi has gone from being a rather exotic dish, eaten by relatively few outside of Japan, to a regular meal for many across the world. It is quickly gathering the attention of chefs and nutritionists everywhere. It has even made its way into numerous home kitchens where people have patiently honed the specialized craft required to prepare it. Few have been more attuned to this remarkable transition than Ole G. Mouritsen, an esteemed Danish scientist and amateur chef who has had a lifelong fascination with sushi’s central role in Japanese culinary culture. Sushi for the eye, the body, and the soul is a unique melange of a book. In it, Mouritsen discusses the cultural history of sushi then uses his scientific prowess to deconstruct and explain the complex chemistry of its many subtle and sharp taste sensations. He also offers insights from years of honing his own craft as a sushi chef, detailing how to choose and prepare raw ingredients, how to decide which tools and techniques to use, and how to arrange and present various dishes. Sushi is irresistible for both its simplicity and the hypnotic performance-art aspects that go into its preparation. With clear prose and straightforward instructions, Mouritsen looks at every facet of sushi in a book that is as accessible as it is informative, as useful as it is fun.

The Encyclopedia of Sushi Rolls

  • Filename: the-encyclopedia-of-sushi-rolls.
  • ISBN: 4889960767
  • Release Date: 2001
  • Number of pages: 192
  • Author: Ken Kawasumi
  • Publisher: Japan Publications Trading



THE ENCYCLOPEDIA OF SUSHI ROLLS Dazzle your friends with over 180 kinds of sushi rolls. The fully illustrated step-by-step instructions in this book will show you how to make everyone's favorite sushi-bar staples, new styles of sushi with Western ingredients, and dazzling decorative creations. - 27 large rolls (futomaki) - 26 small rolls (hosomaki) - 3 floral shapes made from multiple rolls - 28 hand rolls (temaki) - 12 inside-out rolls (uramaki, including the popular California Roll) - 85 decorative rolls (kazarimaki, including flowers, animals, landscapes, and all 26 letters of the alphabet) This book is written for beginners and old hands alike. Beginners will enjoy the detailed instructions on finding the proper equipment, cooking the rice, choosing the nori, and rolling perfectly every time. Sushi experts can expand their repertoires with the inventive decorative rolls and the surprising flavor combinations. All readers will treasure the beautiful illustrations and the special tips on how to fix common sushi rolling problems. Whether you roll the sushi yourself or have your guests join in the fun, The Encyclopedia of Sushi Rolls is the perfect planner for your next party or picnic.

Whole Beast Butchery

  • Filename: whole-beast-butchery.
  • ISBN: 9781452101903
  • Release Date: 2011-10-21
  • Number of pages: 240
  • Author: Ryan Farr
  • Publisher: Chronicle Books



DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.

Let s Cook Japanese Food

  • Filename: let-s-cook-japanese-food.
  • ISBN: 0811848329
  • Release Date: 2007-03-08
  • Number of pages: 168
  • Author: Amy Kaneko
  • Publisher: Chronicle Books



"Yum!" thought Amy Kaneko when she tasted the Japanese home cooking she'd married into. Even better, turned out it uses easy-to-find ingredients, and she couldn't believe how simple the techniques are for food this delicious. This terrific cookbook showcases 70 of Amy's favorite recipes, includingTonkatsu (crispy pork cutlets in a tangy sauce) and Onigiri (cute little rice balls stuffed with salmon). A glossary describes the more unusual ingredients and a source list makes it a snap to find and use Japanese specialties such as daikon, miso, and wasabi. It's tasty, it's practical, it's a wow with family and friendsso Let's Cook Japanese Food!

Tokyo Cult Recipes

  • Filename: tokyo-cult-recipes.
  • ISBN: 9780062446701
  • Release Date: 2016-05-17
  • Number of pages: 272
  • Author: Maori Murota
  • Publisher: HarperCollins



Enjoy the best Japanese food at home with more than 100 dishes from the gastronomic megacity, including favorites such as miso, sushi, rice, and sweets. While many people enjoy an almost cult-like reverence for Japanese cuisine, they’re intimidated to make this exquisite food at home. In this comprehensive cookbook, Maori Murota demystifies Japanese cooking, making it accessible and understood by anyone interested in learning about her native food culture and eating well. Inspired by Murota’s memories of growing up in Tokyo—cooking at home with her mother and dining out in the city’s wonderful restaurants and stands—Tokyo Cult Recipes offers clear and concise information on key basic cooking techniques and provides guidance on key ingredients that home cooks can use to create authentic Japanese food anytime. Tokyo Cult Recipes is packed with dozens of mouthwatering, easy-to-make recipes for miso, sushi, soba noodles, bentos, rice, Japanese tapas, desserts, cakes, and sweets, accompanied by helpful step-by-step photographs. This fabulous cookbook is also a visual guide to this extraordinary city, bringing it colorfully to life in gorgeous shots of food markets, Tokyo street scenes, Japanese kitchen interiors, and more.

Sushi Cookbook for Beginners

  • Filename: sushi-cookbook-for-beginners.
  • ISBN: 1518892388
  • Release Date: 2015-10-30
  • Number of pages: 116
  • Author: Kristen Barton
  • Publisher: Createspace Independent Publishing Platform



Start Making Your Own Sushi In Minutes! Sushi Cookbook For Beginners contains all you need to start making sushi at home. Many people who love the flavor and taste of this distinctly unique part of Asian cuisine are now learning to make it at home. You don't have to be a world class chef to make sushi at home. This guide and cookbook provides easy-to-follow, step-by-step instructions and several tips for beginners. Just some of what you will learn are: -The different sushi presentation styles -The basic equipment for making sushi at home -The necessary ingredients -Two ways to prepare sushi rice -How to slice fish, roll maki, form balls and so on -How to roll sushi with rice inside or inside out 70 carefully selected delicious sushi recipes And much more. All you need to do is cook some rice, get some nori, slice some fish and vegetables and then roll them all together! Your first few tries may not end as lovely as you expected. Rolls will be uneven, rice will be loosely packed and some ingredients may fall out. However, with a lot of practice, you will get the presentation right and you will soon start making lovely and elegant sushi right in your own home!

Practical Japanese Cooking

  • Filename: practical-japanese-cooking.
  • ISBN: 0870117629
  • Release Date: 1986
  • Number of pages: 151
  • Author: Shizuo Tsuji
  • Publisher: Kodansha International



Describes traditional Japanese ingredients and cooking techniques, and shares recipes for appetizers, soup, fish, seafood, beef, pork, chicken, eggs, tofu, vegetables, rice, sushi, noodles, and stews

The Complete Idiot s Guide to Sushi and Sashimi

  • Filename: the-complete-idiot-s-guide-to-sushi-and-sashimi.
  • ISBN: 1592577822
  • Release Date: 2008
  • Number of pages: 177
  • Author: James O. Fraioli
  • Publisher: Penguin



Sushi is one of America's favourite specialty foods. It's also one of the foods that home cooks are most nervous about trying. It's such a treat, but much too tricky to prepare at home. Or is it? The Complete Idiot's Guide to Sushi and Sashimiwill have readers shouting 'domo arrigato.' In its pages, they'll find everything they need to know about making restaurant-quality sushi that they'll be proud to serve. Packed with all the essentials, this book provides step-by-step information on how to: Understand sushi-specific terms and techniques Discover the difference between nigiri-sushi and maki-sushi . . . and everything in-between Buy the freshest ingredients Handle raw food safely Use the proper equipment Prepare everything from rolls to rice Present these delectable dishes in an interesting and appetizing way Grab a pair of chopsticks and get ready to dig in, because The Complete Idiot's Guide to Sushi and Sashimialso offers 75 of the best recipes from master Chef Kaz Sato, owner of three popular sushi restaurants on the west coast. And best of all, readers can clearly see how each recipe should look, because the book includes a section of mouthwatering, four-colour photographs.

Japanese Soul Cooking

  • Filename: japanese-soul-cooking.
  • ISBN: 9781607743538
  • Release Date: 2013-11-05
  • Number of pages: 256
  • Author: Tadashi Ono
  • Publisher: Ten Speed Press



A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan—the hearty, flavor-packed dishes that everyone in Japan, from school kids to grandmas, craves. In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, such as ramen, soba, udon, and tempura. Others are lesser known Japanese classics—such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms—that will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family. Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday Japanese life, bringing beloved Japanese comfort food to Western home cooks for the first time.

Japanese Cooking

  • Filename: japanese-cooking.
  • ISBN: 4770030495
  • Release Date: 2007-02-16
  • Number of pages: 507
  • Author: Shizuo Tsuji
  • Publisher: Kodansha International



For pre-readers: baby Moses endurance lessons the burning bush the exodus 10 commandments marching on not murmuring. Energetic enjoyable stories of a great Bible hero!

The Japanese Kitchen

  • Filename: the-japanese-kitchen.
  • ISBN: 1558321772
  • Release Date: 2000
  • Number of pages: 512
  • Author: Hiroko Shimbo
  • Publisher:



250 recipes reflecting Japanese culinary history from ancient to modern times.

Mastering the Art of Japanese Home Cooking

  • Filename: mastering-the-art-of-japanese-home-cooking.
  • ISBN: 9780062344397
  • Release Date: 2016-11-08
  • Number of pages: 288
  • Author: Masaharu Morimoto
  • Publisher: HarperCollins



The revered Iron Chef shows how to make flavorful, exciting traditional Japanese meals at home in this beautiful cookbook that is sure to become a classic, featuring a carefully curated selection of fantastic recipes and more than 150 color photos. Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks. Chef Morimoto reveals the magic of authentic Japanese food—the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before. And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details—the right ratios of ingredients in sauces, the proper order for adding seasonings—that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact. Photography by Evan Sung

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