The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment
Discover everything there is to know about sushi!

Sushi has taken the world by storm. Now, brilliant young Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific knowledge of sushi-making with the world! His mastery of all things sushi is unparalleled and will appeal to professional chefs and sushi amateurs alike.

With the help of gorgeous color photos and informative charts and diagrams, Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover the full range of sushi-making topics—from the biology and scientific composition of the ingredients, to the techniques sushi chefs learn over years of difficult training, to basic recipes for Tokyo-style sushi rice, sauces, condiments, and side dishes. The book's sections include lessons on how to:

  • Find all types of seafood, such as eel, sea urchins, tuna, etc.
  • Marinate fish with kombu seaweed.
  • Cure fish with vinegar and sugar.
  • Use and maintain high-quality Japanese sushi knives and an Ohitsu (a wooden rice container).
  • Recognize the anatomy of a fish, different ways to cut a fish, and where to find the best meat.
  • Shuck and prepare clams, such as the Mirugai Clam.
  • Identify vinegar varieties and soy sauces.
  • Prepare wasabi as well as grate, boil, and pickle ginger.
  • Cook with heat and the differences between simmering (grilling) and dry-cooking (pan frying).
  • Perfect traditional Japanese dishes, such as the tamago-yaki, Japanese Omelet.
  • Recipes for 23 different types of sushi.

Whether you're a professional chef, a casual lover of Japanese cuisine, or a sushi fanatic, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.
1140877776
The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment
Discover everything there is to know about sushi!

Sushi has taken the world by storm. Now, brilliant young Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific knowledge of sushi-making with the world! His mastery of all things sushi is unparalleled and will appeal to professional chefs and sushi amateurs alike.

With the help of gorgeous color photos and informative charts and diagrams, Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover the full range of sushi-making topics—from the biology and scientific composition of the ingredients, to the techniques sushi chefs learn over years of difficult training, to basic recipes for Tokyo-style sushi rice, sauces, condiments, and side dishes. The book's sections include lessons on how to:

  • Find all types of seafood, such as eel, sea urchins, tuna, etc.
  • Marinate fish with kombu seaweed.
  • Cure fish with vinegar and sugar.
  • Use and maintain high-quality Japanese sushi knives and an Ohitsu (a wooden rice container).
  • Recognize the anatomy of a fish, different ways to cut a fish, and where to find the best meat.
  • Shuck and prepare clams, such as the Mirugai Clam.
  • Identify vinegar varieties and soy sauces.
  • Prepare wasabi as well as grate, boil, and pickle ginger.
  • Cook with heat and the differences between simmering (grilling) and dry-cooking (pan frying).
  • Perfect traditional Japanese dishes, such as the tamago-yaki, Japanese Omelet.
  • Recipes for 23 different types of sushi.

Whether you're a professional chef, a casual lover of Japanese cuisine, or a sushi fanatic, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.
29.99 In Stock
The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment

The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment

The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment

The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment

Overview

Discover everything there is to know about sushi!

Sushi has taken the world by storm. Now, brilliant young Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific knowledge of sushi-making with the world! His mastery of all things sushi is unparalleled and will appeal to professional chefs and sushi amateurs alike.

With the help of gorgeous color photos and informative charts and diagrams, Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover the full range of sushi-making topics—from the biology and scientific composition of the ingredients, to the techniques sushi chefs learn over years of difficult training, to basic recipes for Tokyo-style sushi rice, sauces, condiments, and side dishes. The book's sections include lessons on how to:

  • Find all types of seafood, such as eel, sea urchins, tuna, etc.
  • Marinate fish with kombu seaweed.
  • Cure fish with vinegar and sugar.
  • Use and maintain high-quality Japanese sushi knives and an Ohitsu (a wooden rice container).
  • Recognize the anatomy of a fish, different ways to cut a fish, and where to find the best meat.
  • Shuck and prepare clams, such as the Mirugai Clam.
  • Identify vinegar varieties and soy sauces.
  • Prepare wasabi as well as grate, boil, and pickle ginger.
  • Cook with heat and the differences between simmering (grilling) and dry-cooking (pan frying).
  • Perfect traditional Japanese dishes, such as the tamago-yaki, Japanese Omelet.
  • Recipes for 23 different types of sushi.

Whether you're a professional chef, a casual lover of Japanese cuisine, or a sushi fanatic, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.

Product Details

ISBN-13: 9784805317136
Publisher: Tuttle Publishing
Publication date: 12/06/2022
Pages: 224
Product dimensions: 7.60(w) x 10.10(h) x 1.00(d)

About the Author

Jun Takahashi has been fascinated with cooking since childhood. While only 30 years old, he has been described as a "phenomenon" by Conde Nast Traveler. After graduating at the top of his class from a culinary academy, he decided to perfect his craft in a single area and to become a leading sushi chef. After training at Sushi Saito Academy, in 2014 he opened Sushi Takahashi in the Ginza district in Tokyo. The restaurant has a casual, accessible vibe and its inventive appetizers and delicately flavored sushi make it extremely popular. Takahashi lives in Japan.

Hidemi Sato is a trained dietician and holds a doctorate in food science. After graduating from Yokohama International University, she worked in the culinary equipment industry for nine years. She then completed her Masters and PhD at Ochanomizu Universityand has written several books on the topic of food science. Sato currently resides in Japan.

Mitose Tsuchida graduated from Hiroshima Universityand then received her PhD from Ochanomizu University. She worked as an editor at the Japanese food magazines Speciality Cooking and Culinary Kingdom before becoming a freelancer. She writes and edits books on a wide variety of food subjects.

Table of Contents

Introduction

A Brief History of Sushi 6

Sushi Toppings 12

Seasonality of Seafood in Japan 16

Fisheries Map 18

The Sushi Counter 20

Chapter 1 The Science of Sushi (Part 1): Seafood & How to Prepare It

The Japanese Kitchen Knife 22

Single-edged Knives 24

The Parts of a Japanese Kitchen Knife 26

White Fish 28

All About Sea Bream 30

Filleting a Fish into Three Pieces 32

All About Flounder 36

Filleting a Fish into Five Pieces 38

Curing Fish Using Kombu (Kelp) 42

The Muscles of a Fish 44

The Texture of Fish 46

The Ikejime Method of Killing Fish 48

Red-fleshed Fish 50

All About Tuna 52

Filleting Tuna and Cutting it into Blocks 54

Comparing Red Fish and White Fish 58

Aging Fish 60

Silver-skinned Fish 62

Preparing Gizzard Shad 64

Curing Gizzard Shad with Vinegar and Salt 66

"Tightening" the Protein 68

Blue-skinned fish 70

Filleting a Blue-skinned Fish into Three 72

Keeping Sardines Fresh 73

Washing and Curing Fish 74

Curing Fish with Sugar 76

Shellfish 78

Preparing Gaper Clams 80

The Muscles of a Shellfish 83

Preparing Ark Clams 84

The Characteristics of Shellfish 88

Rinsing Surf Clam Scallops 90

Squid 92

All About Squid and Cuttlefish 94

Octopus 96

The Muscles of Squid, Cuttlefish and Octopus 98

Shrimp 100

Conger Eel 104

Sea Urchin 110

Chapter 2 The Science of Sushi (Part 2): Rice, Vinegar & Other Ingredients

Rice 114

Types of Vinegar 118

All About Salt 120

Cooking Rice 122

Preparing Sushi Rice 124

Nikiri Sauce for Fish 126

Nitsume Sauce for Eel 127

Sugar and Mirin 128

All About Wasabi 132

Citrus Fruit 134

Ginger Marinated with Sweet Vinegar 136

The Tamagoyaki Omelet 138

Methods of Cooking at a Sushi Restaurant 142

Cooking Eggs 144

Oboro Ground Fish Paste 148

Dried Gourd Strips 150

Chapter 3 The Art of Sushi: Shaping, Slicing & Presentation

Shaping the Sushi 154

A Sushi Chef's Counter 156

The Ohitsu Wooden Rice Container 158

Slicing the Toppings 160

The Movements for Shaping Sushi 162

The individuality of Sushi Makers 172

Toppings 174

Hosomaki Thin Sushi Rolls 192

Futomaki Fat Sushi Rolls 196

Classic Sushi Rolls 200

Nori Seaweed 206

Index 207

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