The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment

Impressively systematic and detailed, this guide to the creation of traditional sushi addresses everything a serious practitioner will want to know. Lead author Jun Takahashi has run a sushi restaurant in Tokyo since 2014; Hidemi Sato is a food scientist, and Mitsoe Tsuchida is an experienced Japanese cookbook writer. Together they have collaborated to produce a work which addresses: The seasonality of seafood used in Japan The properties of Japanese sushi knives Best harvesting and killing methods Butchering and curing of different types of fish and shellfish The selection and preparation of rice Use of vinegar and mirin Preparation of accompaniments such as wasabi, marinated ginger Shaping, slicing, and presentation of finished sushi pieces The book is illustrated throughout with photographs and charts illustrating everything from fileting an eel to understanding the time needed for a mixture of vinegar, salt, and sugar to effectively act against various microbes. Released by the