The Art and Science of Sushi
Product Description
Explore the art and science of sushi with "The Science of Sushi" by Jun Takahashi, a Tokyo-based sushi chef renowned for his expertise. This comprehensive guide delves into the intricate details of sushi-making, from the scientific composition of ingredients to the meticulous techniques developed through years of training. Accompanied by vivid color photographs, charts, and diagrams, the book is co-authored by Hidemi Sato and Mitose Tsuchida, covering topics such as seafood selection, fish marination, and the use of traditional Japanese culinary tools. It offers insights into preparing various sushi components like Tokyo-style rice, sauces, and condiments, along with 23 different sushi recipes. This book is an invaluable resource for professional chefs, Japanese cuisine enthusiasts, and sushi lovers alike, providing a deep understanding of Japan's iconic national dish.
Product Specification
- Authors: Jun Takahashi, Hidemi Sato, Mitose Tsuchida
- Topics Covered: Ingredient biology, sushi-making techniques, recipes for sushi rice and condiments, seafood preparation, Japanese culinary tools
- Features: Color photos, informative charts, diagrams
- Recipes Included: 23 different types of sushi
- Language: English (translated from Japanese)
Usage
This book serves as both an educational tool and a practical guide to mastering sushi. It is designed for:
- Professional chefs seeking to refine their sushi-making skills.
- Sushi enthusiasts interested in the scientific and cultural aspects of sushi.
- Casual cooks looking to explore traditional Japanese dishes and sushi preparation at home.
Key Learning Topics
- Seafood Identification and Preparation: Learn to select, marinate, and cure various types of seafood including eel, sea urchins, and tuna.
- Rice and Vinegar Use: Detailed guidance on choosing rice, cooking methods, and using different types of vinegar.
- Japanese Culinary Tools: Insights into the use and maintenance of sushi knives and the Ohitsu for rice storage.
- Advanced Techniques: Instructions on fish anatomy, cutting techniques, and preparing traditional dishes like tamago-yaki (Japanese omelet).
