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Description
This book specializes in revolutionary Nigiri sushi that incorporates the elements of magazines that pick up the latest trends, with the elements of the dictionary definition of permanence.
It's not hard to eat sushi at wonderful restaurants in Tokyo, New York, London, Paris or Hong Kong, but to find a great sushi restaurant that's right for you, you need to have a deeper understanding of the basics of nigiri sushi.
It will not be at all useful in how to find a reasonable sushi restaurant. Sushi restaurants that boast a Michelin star, or that they fly in the ingredients from Japan, are simply offering individual conditions for easily determining if the offerings are delicious or not.
Have you ever seen Jiro Dreams of Sushi? As the film depicts, sushi chefs are working hard behind the scenes to make sure their sushi is delicious, even sacrificing sleep. Maybe specific details about this process are too much information, but here we give you a jumping off point to understand these aspects.
Beyond The Sushi Chef: The Ultimate Bible for Mastering Nigiri Sushi, explains everything about nigiri sushi with so many details you won't believe it. It also includes easy-to-understand illustrations and the latest images to help you understand everything about sushi. Edited by the creator of Sushi University, which has been featured on CNN, Forbes, USA TODAY's 10 Best, Lonely Planet and other media outlets, this book provides practical answers to any questions you may have about nigiri sushi.
Sushi for Beginners is a guidebook to learn about sushi that you can start reading based on need. On the other hand, Sushi connoisseurs, can check out the latest sushi trends that you need before going to a sushi restaurant. It can even serve as a sushi encyclopedia for Sushi chefs, to gain basic knowledge of nigiri sushi.
BEYOND THE SUSHI CHEF includes:
- Ecology of Seafood
- Detailed taste profiles of more than 100 types of sushi toppings
- Nutrition and Effects of Sushi Toppings
- Information on wholesale prices in the market
- History of nigiri sushi
- A map of Japan where you can find famous production areas of sushi toppings at a glance
- Practical etiquette for when eating nigiri sushi
- A complete glossary of nigiri sushi
- A basic guide to pairing nigiri sushi with sake
- Expert sushi columns
- Information on fraud and substitute fish
- Preparations required of sushi chefs
- Sushi trivia
The more you know about sushi, the more remarkably delicious it becomes. By the time you finish reading this book, which is chock-full of information, you won't be able to wait to make your next sushi restaurant reservation. It contains mostly timeless information that won't expire in decades.
Contents
Foreword
How to read this book
Tsume
Nikiri
Zuke
Kobujime
Shari
History of Nigiri sushi
Classification of Nigiri sushi
Nori main production area
1. AKAMI
1-1 Pacific bluefin tuna (Taiheiyou Kuro maguro)
1-1-1 Lean meat of tuna (Akami)
1-1-2 Medium Fatty Tuna (Chutoro)
1-1-3 Very Fatty Tuna (Otoro)
What is Harakami Ichiban?
1-1-4 Meji-maguro
1-1-5 Hachinomi
1-1-6 Kamatoro
1-1-7 Jabara
1-1-8 Chiai-gishi
1-1-9 Wakaremi
What is Hagashi?
1-1-10 Tossaki
1-1-11 Tenpa
1-1-12 Hohoniku
1-1-13 Sunazuri
???
10. MAKIMONO
10-1 Dried Gourd Shavings Sushi Roll (Kanpyo maki)
What is Kanpyo?
10-2 Tuna Roll (Tekka maki)
10-3 Cucumber roll (Kappa maki)
What is Okonomi?
Sushi Restaurant Etiquette
Sushi Vocabulary and Jargon
Afterword
References
Cooperating sushi restaurant for photography
Copyright
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