Sushi: Taste and TechniquePenguin, 11 juil. 2017 - 256 pages Learn how to make your favorite sushi rolls at home or discover a new recipe in 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. Read about the history of sushi, make sure you have the appropriate utensils in your home and make sure they are being used correctly, and learn the proper etiquette for serving and eating sushi. Elevate your home menu with Sushi: Taste and Technique, a beautiful and in-depth reference guide to everything sushi. |
Table des matières
Ingredients | |
Basic recipes | |
Seafood safety and sustainability | |
MAKING SUSHI | |
Scattered sushi chirashi zushi | |
Stuffed sushi inari zushi | |
Pressed sushi oshi zushi | |
Rolled sushi maki zushi | |
Handformed sushi nigiri zushi | |
Sashimi | |
Glossary | |
Autres éditions - Tout afficher
Expressions et termes fréquents
30 minutes avocado boil bonito bowl chopping board chopsticks cilantro cooked crab cucumber daikon dashi dashi stock edge fillet fingers flatfish flavor flesh fresh garnish gently hand-formed sushi heat ingredient preparation INGREDIENTS Japan Japanese cuisine kampyo kombu lobster maki meat METHOD 1 Mix mirin nigiri nigiri zushi nori nori sheet omelet oysters parcels perilla perilla leaves plastic wrap PREPARATION TIME 40 pressed sushi quantity sushi rice recipe red snapper rice and ingredient rice vinegar roll sushi rolling mat sake salt sashimi sauce scallions scallops scattered sushi sea bass seafood season serve sesame seeds shape sharp knife shell shiitake mushrooms shrimp skin slices snow peas soup soy sauce squid stuffed sushi and sashimi sushi balls sushi chef sushi rolls sushi vinegar SUSTAINABILITY tail tbsp toasted tentacles toasted sesame seeds tofu towel tuna type of sushi vegetables vinegared water wasabi paste white fish zushi