Sushi Master - An Expert Guide to Sourcing, Making, and Enjoying Sushi At Home

Informationen zum Autor Nick Sakagami was born in Tokyo and owns his own seafood importing and consulting businesses. A longtime resident of Los Angeles, he is the only person outside of Japan to be certified as an osakana meister, or fish master. He can identify every fish species and hundreds of subspecies by taste, feel, sight and smell. And he has an expertise in tuna. Sakagami believes he has a responsibility to share what he knows with consumers of seafood and the seafood industry. He got his start working part time for a seafood wholesaler in Japan. His entire body would smell like fish. But that excited him and so he decided to explore that feeling around the world. He talks to wholesalers about sustainable fishing and good import practices and is influential with high end restaurants on their buying practices. Klappentext Learn how to source a variety of fish and make delicious sushi at home with the recipes and comprehensive techniques and fundamentals in Sushi Master. Zusammenfassung Learn how to source a variety of fish and make delicious sushi at home with the recipes and comprehensive techniques and fundamentals in Sushi Master. Inhaltsverzeichnis Preface INTRODUCTION What Is Sushi?  FUNDAMENTALS Tools  Buying Seafood  Ingredients  Fish Preparation  RECIPES  Rice  Appetizers  Maki  Nigiri  Sashimi  Soups  Garnishes  APPENDIX Sustainability You Can Practice  Glossary  Resources  Chef Contributors  About the Author  Acknowledgments  Index

Product details

• Authors: Nick Sakagami
• Publisher: Book sales inc
• Languages: English
• Product format: Hardback
• Released: 20.07.2023
• EAN: 9780785843092
• ISBN: 978-0-7858-4309-2
• No. of pages: 168
• Subjects: Guides > Food & drink > International cuisine; Japan, COOKING / Methods / Raw Food, National & regional cuisine, Cooking for parties, Cookery / food by ingredient: fish and seafood, Cooking with fish & seafood, Sustainable food / cookery, COOKING / Specific Ingredients / Fish & Seafood, COOKING / Regional & Cultural / Asian