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The art and science of sushi : a comprehensive guide to ingredients, techniques and equipment / technical director, Jun Takahashi ; supervisor, Hidemi Sato ; text, Mitose Tsuchida ; [English translation by Makiko Itoh].
Van Pelt Library TX724.5.J3 T353 2022
Available
- Format:
- Book
- Author/Creator:
- Takahashi, Jun, 1987- author.
- Standardized Title:
- Sushi no saiensu. English
- Language:
- English
- Japanese
- Subjects (All):
- Sushi.
- Cooking, Japanese.
- Sushi--Technique.
- Genre:
- Cookbooks.
- Recipes.
- Physical Description:
- 208 pages : illustrations (chiefly color), color maps ; 27 cm
- Place of Publication:
- Tokyo ; Rutland, VT : Tuttle Publishing, [2022]
- Language Note:
- Text in English, translated from the Japanese.
- Summary:
- "Discover everything there is to know about sushi! Sushi has taken the world by storm. Now, brilliant young Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific knowledge of sushi-making with the world! His mastery of all things sushi is unparalleled and will appeal to professional chefs and sushi amateurs alike. With the help of gorgeous color photos and informative charts and diagrams, 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"-- Publisher's description
- Contents:
- Machine generated contents note: Sushi Toppings
- Seasonality of Seafood in Japan
- Fisheries Map
- The Sushi Counter
- ch. 1 The Science Of Sushi (Part 1): Seafood & How To Prepare IT
- The Japanese Kitchen Knife
- Single-edged Knives
- The Parts of a Japanese Kitchen Knife
- White Fish
- All About Sea Bream
- Filleting a Fish into Three Pieces
- All About Flounder
- Filleting a Fish into Five Pieces
- Curing Fish Using Kombu (Kelp)
- The Muscles of a Fish
- The Texture of Fish
- The Ikejime Method of Killing Fish
- Red-fleshed Fish
- All About Tuna
- Filleting Tuna and Cutting It into Blocks
- Comparing Red Fish and White Fish
- Aging Fish
- Silver-skinned Fish
- Preparing Gizzard Shad
- Curing Gizzard Shad with Vinegar and Salt
- "Tightening" the Protein
- Blue-skinned fish
- Filleting a Blue-skinned Fish into Three
- Keeping Sardines Fresh
- Washing and Curing Fish
- Curing Fish with Sugar
- Shellfish
- Preparing Gaper Clams
- The Muscles of a Shellfish
- Preparing Ark Clams
- The Characteristics of Shellfish
- Rinsing Surf Clam Scallops
- Squid
- All About Squid and Cuttlefish
- Octopus
- The Muscles of Squid, Cuttlefish and Octopus
- Shrimp
- Conger Eel
- Sea Urchin
- ch. 2 The Science Of Sushi (Part 2): Rice, Vinegar & Other Ingredients
- Rice
- Types of Vinegar
- All About Salt
- Cooking Rice
- Preparing Sushi Rice
- Nikiri Sauce for Fish
- Nitsume Sauce for Eel
- Sugar and Mirin
- All About Wasabi
- Citrus Fruit
- Ginger Marinated with Sweet Vinegar
- The Tamagoyaki Omelet
- Methods of Cooking at a Sushi Restaurant
- Cooking Eggs
- Oboro Ground Fish Paste
- Dried Gourd Strips
- ch. 3 The Art Of Sushi: Shaping, Slicing & Presentation
- Shaping the Sushi
- A Sushi Chef's Counter
- The Ohitsu Wooden Rice Container
- Slicing the Toppings
- The Movements for Shaping Sushi
- The Individuality of Sushi Makers
- Toppings
- Hosomaki Thin Sushi Rolls
- Futomaki Fat Sushi Rolls
- Classic Sushi Rolls
- Nori Seaweed.
- Notes:
- Includes index.
- ISBN:
- 9784805317136
- 4805317132
- OCLC:
- 1292704924
- Publisher Number:
- 99992818477
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