A Visual Guide to Sushi-Making at Home.

ISBN:

9781452130392

Title:

Author:

Sone, Hiro.

Personal Author:

Sone, Hiro.

Physical Description:

1 online resource (336 pages)

Contents:

Cover -- Title -- Copyright -- Contents -- Introduction -- Sushi Styles and a Word on Sashimi -- Choosing Fish and Shellfish -- Sushi Etiquette -- What to Drink with Sushi -- The Sushi Pantry and Tool Kit -- Ingredients -- Condiments and Garnishes -- Tools and Equipment -- Sushi Basics -- How to Break Down Flatfish -- How to Slice Flatfish Fillet for Nigiri -- How to Break Down Round Fish -- How to Slice Round Fish Fillet for Nigiri -- How to Break Down Small Fish -- How to Slice Small Fish Fillet for Nigiri -- How to Break Down Bonito (Katsuo) -- How to Make Seared Bonito (Katsuo no Tataki) -- How to Slice Bonito (Katsuo), Seared Bonito (Katsuo no Tataki), or Small Tuna (Maguro) for Nigiri -- How to Slice Tuna (Maguro) for Nigiri -- How to Scrape Tuna (Maguro) -- How to Break Down Sardines (Iwashi) -- How to Break Down Eel -- How to Break Down Squid (Ika) -- How to Break Down Geoduck Clam (Mirugai) -- How to Break Down and Cook Octopus (Tako) -- How to Slice Octopus (Tako) for Nigiri from Whole Octopus -- Vinegar-cured Mackerel (Shime Saba) -- How to Make Sushi Rice (Sushi-meshi or Shari) -- How to Make Sushi Rice Balls -- How to Make Sushi Vinegar (Sushi-zu) -- How to Toast Nori -- How to Make Hand Water (Tezu) -- How to Make Dashi -- How to Make Vegetarian Dashi -- Dashi-flavored Rolled Omelet (Dashi-maki Tamago) -- How to Make Soy Glaze (Tsume) -- How to Make Ponzu (Soy-Citrus) Sauce -- How to Make Pickled Ginger (Gari) -- How to Make Spicy Grated Daikon (Momiji Oroshi) -- Hand-Formed Sushi (Nigiri-zushi) -- How to Make Nigiri-zushi (Hand-formed Sushi) -- Nigiri with Albacore (Binchomaguro/Tombo) -- Nigiri with Tuna (Maguro) -- Nigiri with Soy-marinated Tuna (Maguro no zuke) -- Nigiri with West Coast King Salmon (Sake) -- Nigiri with California Halibut (Hirame) -- Nigiri with California Halibut Aspic (Hirame no Nikogori).

Nigiri with Sea Bass (Suzuki) -- Nigiri with Kombu-cured Big Island Amberjack (Kanpachi no Kombu-jime) -- Nigiri with Seared Bonito (Katsuo no Tataki) -- Nigiri with True Snapper (Madai) -- Nigiri with Olive Oil-marinated Sardines (Iwashi) -- Nigiri with Vinegar-cured Mackerel (Shime Saba) -- Nigiri with Poached Shrimp (Ebi) -- Nigiri with Santa Barbara Spot Prawns (Botan Ebi) -- Nigiri with Sea Scallops (Hotate-gai) -- Nigiri with Cherrystone Clams (Hamaguri) -- Nigiri with Geoduck Clam (Mirugai) -- Nigiri with Conger Eel (Anago) -- Nigiri with Octopus (Tako) -- Nigiri with Dashi-flavored Rolled Omelet (Dashi-maki Tamago) -- Nigiri with Pickled Turnip (Kabu no Tsukemono) -- Nigiri with Braised Daikon -- Nigiri with Grilled Shiitake Mushrooms -- Nigiri with Grilled King Trumpet Mushrooms (Eringi) and Mountain Caviar (Tonburi) -- Nigiri with Grilled Eggplant (Yaki Nasu) -- Nigiri with Dashi-marinated Roasted Bell Pepper (Piiman) -- How to Make Gunkan-maki (Warship Rolls) -- Gunkan-maki with Broiled Sake-marinated Black Cod (Gindara) -- Gunkan-maki with Horse Mackerel (Aji) and Japanese Ginger (Myōga) -- Gunkan-maki with Lightly Poached West Coast Oysters (Kaki) -- Gunkan-maki with Butter-sautéed Monterey Abalone (Awabi) -- Gunkan-maki with West Coast Sea Urchin (Uni) -- Gunkan-maki with Salmon Roe (Ikura) -- Gunkan-maki with Grilled Cod Milt (Shirako) -- Gunkan-maki with Three Slimes: Okra, Mountain Yam, and Natto -- Gunkan-maki with Avocado and Charred Jalapeño -- Sushi Rolls (Maki-zushi) -- How to Make Hosomaki (Skinny Rolls) -- Hosomaki with Tuna (Maguro) -- Hosomaki with Squid (Ika) and Natto -- Hosomaki with Herring Roe (Kazunoko) -- Hosomaki with Cucumber (Kyūri) -- Hosomaki with Pickled Plum (Uméboshi), Cucumber (Kyūri), and Shiso -- California Roll -- Lobster Roll -- How to Make Temaki (Hand Rolls) -- Temaki with Salmon Skin (Sake no Kawa).

Temaki with Spicy Tuna (Piri-kara Maguro) -- Sushi Bowls (Sushi Don) and Other Types of Sushi -- Sushi Bowl with Chopped Tuna and Green Onion (Maguro Negi Don) -- Sushi Bowl with Soy-marinated Tuna (Maguro no Zuke Don) -- Sushi Bowl with Wild Salmon and Salmon Roe (Sake Ikura Don) -- Sushi Bowl with Sea Urchin and Salmon Roe (Uni Ikura Don) -- Scattered Sushi (Chirashi-zushi) -- Bouzushi with Vinegar-cured Mackerel (Shime Saba) -- Stuffed Sushi in a Soybean Pouch (Inari-zushi) -- Sushi Rice-stuffed Monterey Squid (Ika) with Sea Urchin (Uni) -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2023. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Added Author:

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2014

Publication Information:

Chronicle Books LLC,

2014.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.82	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

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Summary

From the James Beard Award-winning chefs, 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 the husband-and-wife restaurant team of Hiro Sone and Lissa Doumani. 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 sixty-five 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.

"The visuals running throughout the book are exciting, and the concise instructions help make this book ideal for anyone with an interest in making sushi." -- Publishers Weekly

"The instructions are detailed and accompanied by step-by-step photos . . . A great introduction for us beginners." -- The Kitchn

Reviews (1)

Publisher's Weekly Review

In their second collaboration, Sone and Doumani (Terra: Cooking from the Heart of Napa Valley) deftly tackle the art of making sushi at home. The authors cover a lot of ground, from the history of sushi and sashimi and the proper manner in which to choose fish and shellfish, to a detailed outline of etiquette on how to eat sushi and what to drink with it. Each ingredient, utensil, and technique is accompanied by pictures assist home cooks. The authors break down the process with step-by-step instructions, whether the focus is on the classic nigiri with tuna and California roll or the more exciting gunkan-maki with broiled sake-marinated black cod (Gindara), and sushi rice-stuffed Monterey squid (Ika) with sea urchin (Uni). Unfortunately, the pictures of each dish aren't on the same page as the text that explains how to prepare it, thus calling for a lot of flipping back and forth. Despite this inconvenience, the visuals running throughout the book are exciting, and the concise instructions help make this book ideal for anyone with an interest in making sushi. (May) (c) Copyright PWxyz, LLC. All rights reserved.