Sushi

Sushi

3.2 4
by Ryuichi Yoshii, Hideo Dekura, Brigid Treloar
     
 

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This stylish book includes information on the history and health benefits of sushi, as well as tips on how to make perfect sushi rice, select the freshest fish, and decorate the sushi plate with beautiful vegetable garnishes. The Japanese often say that the best food is "eaten with the eyes" as well as the mouth. Traditional Japanese food is typically fresh, healthy

Overview

This stylish book includes information on the history and health benefits of sushi, as well as tips on how to make perfect sushi rice, select the freshest fish, and decorate the sushi plate with beautiful vegetable garnishes. The Japanese often say that the best food is "eaten with the eyes" as well as the mouth. Traditional Japanese food is typically fresh, healthy, low-fat, and is almost always a visual feast. Sushi, like other culinary endeavors, is an art form in Japan. Now, with this practical guide, you can make your own sushi at hom, using Sushi's step-by-step instructions and photographs to show you how to make a variety of dishes. The recipes are easy to follow and are suitable for both beginners and experienced cooks. Filled with elegant photographs, this beautifully designed volume is a must-have for your cookbook collection.
Ryuichi Yoshii was born in Nagasaki in southern Japan. His father was a traditional Japanese chef who taught Ryuichi to appreciate fine food. Ryuichi trained to be a sushi chef in Tokyo before moving to Australia in 1993 with his wife, Virginia. He recently opened his own restaurant in Sydney's Darling Harbour and is well known and respected in Sydney for his creative sushi and adventurous cooking style.

Product Details

ISBN-13:
9780804838467
Publisher:
Tuttle Publishing
Publication date:
09/15/2006
Series:
Tuttle Mini Cookbook Series
Edition description:
Hardcover with Jacket
Pages:
96
Sales rank:
1,128,140
Product dimensions:
6.50(w) x 8.50(h) x 0.60(d)

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Meet the Author

Ryuichi Yoshii was born in Nagasaki in southern Japan. His father was a traditional Japanese chef who taught Ryuichi to appreciate fine food. Ryuichi trained to be a sushi chef in Tokyo before moving to Australia in 1993 with his wife, Virginia. He recently opened his own restaurant in Sydney's Darling Harbour and is well known and respected in Sydney for his creative sushi and adventurous cooking style.

Virginia Yoshii, who assisted with the writing of this book, has taught English in Japan and has worked as a technical writer for restaurants and sushi bars.

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Sushi 3.3 out of 5 based on 0 ratings. 4 reviews.
Guest More than 1 year ago
I looked through a lot of Sushi books before choosing this one at a book store. It has great pictures (that always make me hungry) and is practical for learning to make sushi. It goes into detail about the ingredients of sushi and their Japanesse names as well. This has helped me in the sushi bars. All around a good book for sushi lovers who want to learn the basics of making sushi and more.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Guest More than 1 year ago
One, two, three, you've got sushi rolls. Now, if we could just get some nori in my Nebraska hometown!