Tsuchida Mitose
Tsuchida Mitose - The Art And Science Of Sushi A Comprehensive Guide To Ingredients Techniques And Equipment - Hardcover
Tsuchida Mitose - The Art And Science Of Sushi A Comprehensive Guide To Ingredients Techniques And Equipment - Hardcover
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Binding: Hardcover
Description: 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. The book's sections include lessons on how to: Find all types of seafood such as eel sea urchins tuna etc. Marinate fish with kombu seaweed. Cure fish with vinegar and sugar. Use and maintain high - quality Japanese sushi knives and an Ohitsu (a wooden rice container). Recognize the anatomy of a fish different ways to cut a fish and where to find the best meat. Shuck and prepare clams such as the Mirugai Clam. Identify vinegar varieties and soy sauces. Prepare wasabi as well as grate boil and pickle ginger. Cook with heat and the differences between simmering (grilling) and dry - cooking (pan frying). Perfect traditional Japanese dishes such as the tamago - yaki Japanese Omelet. Recipes for 23 different types of sushi. Whether you're a professional chef a casual lover of Japanese cuisine or a sushi fanatic this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.
Title: The Art And Science Of Sushi A Comprehensive Guide To Ingredients Techniques And Equipment
Author(s): Tsuchida Mitose
Publisher: Tuttle Publishing
Barcode: 9784805317136
Pages: 224 Pages, 335 Color Photos; 23 Recipes
Publication Date: 12/6/2022
Category: National & Regional Cuisine
Description: 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. The book's sections include lessons on how to: Find all types of seafood such as eel sea urchins tuna etc. Marinate fish with kombu seaweed. Cure fish with vinegar and sugar. Use and maintain high - quality Japanese sushi knives and an Ohitsu (a wooden rice container). Recognize the anatomy of a fish different ways to cut a fish and where to find the best meat. Shuck and prepare clams such as the Mirugai Clam. Identify vinegar varieties and soy sauces. Prepare wasabi as well as grate boil and pickle ginger. Cook with heat and the differences between simmering (grilling) and dry - cooking (pan frying). Perfect traditional Japanese dishes such as the tamago - yaki Japanese Omelet. Recipes for 23 different types of sushi. Whether you're a professional chef a casual lover of Japanese cuisine or a sushi fanatic this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.
Title: The Art And Science Of Sushi A Comprehensive Guide To Ingredients Techniques And Equipment
Author(s): Tsuchida Mitose
Publisher: Tuttle Publishing
Barcode: 9784805317136
Pages: 224 Pages, 335 Color Photos; 23 Recipes
Publication Date: 12/6/2022
Category: National & Regional Cuisine
