Learn to make sushi at home with lessons from the masters. Nick Sakagami, the only person outside of Japan to earn the designation osakana meister, introduces the fundamentals of sushi, starting with the fish. Photography from Tokyo’s Tsukiji fish market offers an inside look at where most of our tuna comes from, and a deep dive into the
Learn to make sushi at home with lessons from the masters.
Nick Sakagami, the only person outside of Japan to earn the designation osakana meister, introduces the fundamentals of sushi, starting with the fish. Photography from Tokyo’s Tsukiji fish market offers an inside look at where most of our tuna comes from, and a deep dive into the tools, techniques, and etiquette of sushi ensure you’ll never look at a California roll the same way again.
Expert recipes from Sakagami’s favorite international sushi chefs and clients include variations of:Maki Sashimi NigiriOnigiri (rice balls)Sushi Master also includes recipes for traditional Japanese soups, including two different types of miso, plus appetizers like tsukemono (Japanese pickles), shishito pepper, and spicy scallop carpaccio. Once you’ve mastered the staples, you can move on to advanced techniques, such as searing, marinating, aging, and adding garnishes. This comprehensive guide also includes tips on sourcing your ingredients and best practices for sustainability.
Sushi Master is your definitive guide to mastering the art of sushi.
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Great book, to be used in conjunction with other great books I make sushi for a living, and have worked in both high end Michelin Edo style establishments as well as “bang out 400 California rolls for a busy lunch in Union Square” type spots that are basically the equivalent of take-out, American-ized style sushi in both quality of ingredients and the prep (think those salmon and avocado rolls you love to crush after a few beers or rounds of sake at your casual neighborhood spot).I can’t even imagine trying to explain to the layman how to…
Everything you need to know about sushi. This book is phenomenal. I recommend it as a gift for young adults. I plan to purchase this book as a gift for my extended family. I have 20+ years of experience in the fishing industry-in fish processing and sourcing. I was absolutely astounded by the amount of information in this book. Do you know the appropriate way to hold chopsticks? Whether it be table etiquette, sourcing at your neighborhood grocery store, or learning about the history of sushi… this is THE BOOK! It is well-written for…
Sushi explained simply. Davin is a friend of mine, and he is a phenomenal chef. That was the reason I bought the book, because I knew he was one of the featured chefs(Wrench and Rodent Seabasstropub, Oceanside, CA.) The book was well done, featured some cool recipes, and demonstrated some great techniques, but for me it came up a little short on photography. I felt some of the rolls needed more clarity that photos might have provided. Definitely would be a part of my basic training materials for introducing chefs to…