{"product_id":"art-and-science-of-sushi-a-comprehensive-guide-to-ingredients-techniques-and-equipment","title":"Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment","description":"\u003cb\u003eDiscover everything there is to know about sushi!\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eSushi has taken the world by storm. Now, brilliant young Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific knowledge of sushi-making with the world! His mastery of all things sushi is unparalleled and will appeal to professional chefs and sushi amateurs alike. \u003cp\u003e\u003c\/p\u003eWith the help of gorgeous color photos and informative charts and diagrams, Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover the full range of sushi-making topics--from the biology and scientific composition of the ingredients, to the techniques sushi chefs learn over years of difficult training, to basic recipes for Tokyo-style sushi rice, sauces, condiments, and side dishes. The book's sections include lessons on how to: \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFind all types of seafood, such as eel, sea urchins, tuna, etc.\u003c\/li\u003e\n\u003cli\u003eMarinate fish with kombu seaweed.\u003c\/li\u003e\n\u003cli\u003eCure fish with vinegar and sugar.\u003c\/li\u003e\n\u003cli\u003eUse and maintain high-quality Japanese sushi knives and an Ohitsu (a wooden rice container).\u003c\/li\u003e\n\u003cli\u003eRecognize the anatomy of a fish, different ways to cut a fish, and where to find the best meat.\u003c\/li\u003e\n\u003cli\u003eShuck and prepare clams, such as the Mirugai Clam.\u003c\/li\u003e\n\u003cli\u003eIdentify vinegar varieties and soy sauces.\u003c\/li\u003e\n\u003cli\u003ePrepare wasabi as well as grate, boil, and pickle ginger. \u003c\/li\u003e\n\u003cli\u003eCook with heat and the differences between simmering (grilling) and dry-cooking (pan frying).\u003c\/li\u003e\n\u003cli\u003ePerfect traditional Japanese dishes, such as the \u003ci\u003etamago-yaki, \u003c\/i\u003e Japanese Omelet.\u003c\/li\u003e\n\u003cli\u003eRecipes for 23 different types of sushi.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eWhether you're a professional chef, a casual lover of Japanese cuisine, or a sushi fanatic, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.","brand":"Mitose Tsuchida, Jun Takahashi, Hidemi Sato","offers":[{"title":"Hardcover","offer_id":46359215538412,"sku":"9784805317136","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0684\/1791\/3068\/files\/9784805317136.jpg?v=1744425365","url":"https:\/\/intl.allstora.com\/products\/art-and-science-of-sushi-a-comprehensive-guide-to-ingredients-techniques-and-equipment","provider":"Allstora","version":"1.0","type":"link"}