Sushi: the Beginner's Guide by Aya Imatani (2009, Hardcover)

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Item specifics

Condition
Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
ISBN
9780982293966
Book Title
Sushi: the Beginner's Guide
Publisher
Charlesbridge Publishing, Incorporated
Item Length
9.4 in
Publication Year
2009
Format
Hardcover
Language
English
Illustrator
Yes
Item Height
0.8 in
Author
Aya Imatani
Genre
Cooking
Topic
Regional & Ethnic / Japanese, Specific Ingredients / Seafood, Methods / Raw Food
Item Weight
23.1 Oz
Item Width
8.5 in
Number of Pages
128 Pages
Category

About this product

Product Identifiers

Publisher
Charlesbridge Publishing, Incorporated
ISBN-10
0982293968
ISBN-13
9780982293966
eBay Product ID (ePID)
73110860

Product Key Features

Book Title
Sushi: the Beginner's Guide
Number of Pages
128 Pages
Language
English
Topic
Regional & Ethnic / Japanese, Specific Ingredients / Seafood, Methods / Raw Food
Publication Year
2009
Illustrator
Yes
Genre
Cooking
Author
Aya Imatani
Format
Hardcover

Dimensions

Item Height
0.8 in
Item Weight
23.1 Oz
Item Length
9.4 in
Item Width
8.5 in

Additional Product Features

Intended Audience
Trade
LCCN
2009-922016
Dewey Decimal
641.392
Table Of Content
The Basics Tools for the Sushi Master (or Mistress) Tableware The Japanese Pantry In a Pickle: How to Make Pickled Ginger The Wonders of Wasabi Fish and Seafood How to Choose a Whole Fish Glossary Choosing a Fillet You Can Do It! How to Fillet a Whole Fish Sauces How to Make Sushizu (sushi vinegar) Tsukuri Jyouyu (special soy sauce for sashimi) Karashisumo Sauce Teriyaki Sauce Spicy Sauce Sashimi Introduction How to Slice a Fillet for Sashimi Sashimi Vegetables Arranged Maguro Sashimi (tuna) Sake Sashimi (salmon) Kawa Suzuki Arai (freshwater bass) Takosumiso (sliced octopus) Sushi Rice Nigiri Maguro Nigiri (tuna) Ebi Nigiri (shrimp) How to Boil & Butterfly Jumbo Shrimp Unagi Kabayaki Nigiri (steamed & teriyaki-broiled eel) How to Prepare Unagi Kabayaki (teriyaki-broiled eel) Tamago Nigiri (Japanese omelette) Dashimaki Tamago (how to make a Japanese omelette) Gunkanmaki Ikura Gunkanmaki (salmon roe) Ebikko Gunkanmaki (shrimp roe) Maguro & Uzaru Gunkanmaki (tuna and quail egg) Spicy Tuna Gunkanmaki Grilled Tuna Salad Gunkanmaki Spicy Shrimp Gunkanmaki Negi Shima-Aji Gunkanmaki (yellowjack & scallion) Kani & Ebikko Gunkanmaki (shrimp roe & crab) Kani & Ebikko Salad (shrimp roe & crab salad) Temaki Unatama Temaki (broiled eel, tamale & seasoned shiitake mushroom) Seasoned Shiitake Mushroom Negi Maguro Temaki (scallion & tuna) California Temaki (shrimp, crab salad & asparagus) Hokkai Temaki (salmon, avocado & cucumber) Norwegian Temaki (salmon, grilled salmon & salmon roe) Hosomaki Tekka Maki (tuna) Ebikyu Maki (shrimp & cucumber) Unakyu Makin (eel & cucumber) Sake Maki (salmon) Hokkai Maki (salmon & avocado) Tamago Maki (Japanese omelette) Saimaki Magurotaku Saimaki (tuna & pickled radish) California Saimaki (shrimp, asparagus & cucumber) Norwegian Saimaki (salmon, avocado & scallion) Futomaki (shrimp & broiled eel) All-Vegetarian Sushi Shiitake Maki (shiitake mushrooms) Oshinko Maki (pickled radish) Saishoku Saimaki (mixed vegetables) Aspara Maki (asparagus) Kappa Maki (cucumber) Japanese Soups Misoshiru (miso soup) Suimono (fish-flavored clear soup) Kawarizushi Ohinasama Chirashi (salmon & broiled eel) Youfuu Oshizushi (salmon) Sushi Cake (chicken & cashew nut teriyaki) Temarizushi (tuna, salmon & avocado) Saladmaki (jumbo shrimp & lettuce)
Synopsis
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., This easy-to-follow, beginner's sushi cookbook is the perfect how-to for making sushi at home in the comfort of your own kitchen. 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., This easy-to-follow, beginner's sushi cookbook is the perfect how-to for making sushi at home in the comfort of your own kitchen. 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.

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  • by julieana50
    Feb 10, 2017

    If you like Sushi This book is for you.

    Great way to learn how to make Sushi for a fraction of the cost.

    Verified purchase: YesCondition: Pre-OwnedSold by: bellwetherbooks_usa

  • by funhemingway
    Mar 06, 2018

    Good book.

    Thorough and comprehensive.

    Verified purchase: YesCondition: Pre-OwnedSold by: second.sale

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