Sushi: The Beginner's Guide by Aya Imatani, Hardcover | Barnes & Noble
Sushi: The Beginner's Guide

Sushi: The Beginner's Guide

by Aya Imatani
     
 

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Now, anyone can go from sushi novice to sushi samurai—slicing, filleting, and making rolls like a master!

Never before have the techniques of this most popular Asian cuisine been as attractively presented, as easy to follow, and as temptingly photographed as they are in this beginner's guide. With the help of an unbelievable number of close-up photos, expert

Overview

Now, anyone can go from sushi novice to sushi samurai—slicing, filleting, and making rolls like a master!

Never before have the techniques of this most popular Asian cuisine been as attractively presented, as easy to follow, and as temptingly photographed as they are in this beginner's guide. With the help of an unbelievable number of close-up photos, expert Aya Imatani virtually takes would-be chefs by the hand, leading them through every delectable step of the process. She discusses all the tools, foods, and paraphernalia; lays out the methods for making vinegars and sauces; and demonstrates how to make sashimi creations so special they aren't even found in many sushi bars. The menu of sushi recipes is expansive, encompassing hosomaki, saimaki, and all-vegetarian varieties. You will even learn all the right Japanese names for each dish. And everything seems wonderfully doable.

The big finish: Aya's specials, the kind of dishes you'll never find in sushi bars—such as Sushi Cake (Chicken &Teriyaki) and Temarizushi (made of tuna, salmon, and avocado)—but that a Japanese mother or grandmother would make for her own family.

Product Details

ISBN-13:
9780982293966
Publisher:
Charlesbridge Publishing, Inc.
Publication date:
08/01/2009
Pages:
128
Sales rank:
171,775
Product dimensions:
8.38(w) x 9.32(h) x 0.67(d)

Related Subjects

Meet the Author

Sushi has been a part of Aya Imatani’s life since she was a child. Her father owned a sushi bar in Kobe, Japan, and she now runs her own catering business.

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