The quintessential book for any sushi lover, Sushi: Taste and Technique shows you all you need to know about this exceptionally delicious and healthy cuisine, how to locate the freshest ingredients, how to use the right equipment, and how to master the etiquette of eating sushi correctly. From makizushi to hand rolls to vegetarian versions, this book teaches you how to create any kind of sushi.
For the food lover who enjoys sushi bars and restaurants, or the adventurous cook keen to make exquisite morsels of sushi at home, this is an exciting new contemporary reference.
Sushi Taste and Technique demostrates how to make sushi at home with minimal effort. It explains the preparation of authentic ingredients and sets out the techniques for assembling traditional, vegetarian and fushion sushi in unrivalled photographs. For those more interested in eating, there are also essential tips on sushi etiquette. Throughout, the complementary talents of Kimiko Barber and Hiroki Takemura ensure clarity of expression and perfect execution.
- Create perfect scattered, stuffed, pressed, rolled and hand-formed sushi from traditional, vegetarian and fusion recipes, following simple step-by-step instructions
- Master sushi etiquette to maximise your enjoyment of this exciting cuising
- Learn the master's techniques and trade secrets from Hiroki Takemura, previously head chef at London's Nobu, and Asian fusion specialist Kimiko Barber
