Sushi Master An expert guide to sourcing, making and enjoying sushi at home
Produktdetaljer
Biografisk notat
Nick Sakagami was born in Tokyo and owns his own seafood importing and consulting businesses. A longtime resident of Los Angeles, he is the only person outside of Japan to be certified as an osakana meister, or fish master. He can identify every fish species and hundreds of subspecies by taste, feel, sight and smell. And he has an expertise in tuna. Sakagami believes he has a responsibility to share what he knows with consumers of seafood and the seafood industry. He got his start working part time for a seafood wholesaler in Japan. His entire body would smell like fish. But that excited him and so he decided to explore that feeling around the world. He talks to wholesalers about sustainable fishing and good import practices and is influential with high end restaurants on their buying practices.
Sushi Master An expert guide to sourcing, making and enjoying sushi at home
For anyone starting out making sushi at home, or who wants to know more about the types of fish used in sushi, this is the book for you.
- J.J. O'Donoghue, The Japan Times
Nick Sakagami is the only person outside of Japan to earn the designation osakana meister, or fish master. In this book he shares his vast knowledge of all things sushi, including sourcing, evaluating, and preparing fish, plus delicious recipes for sushi, soups, vegetable dishes, and more, that are perfect for the home cook.
Sakagami, who owns his own seafood importing and consulting business, starts with the fundamentals, including essential tools such as knives and cutting boards. A primer on buying seafood features useful tips on sourcing and assessing various types of quality fish, plus fascinating information on fishing methods and sustainability.
All aspects of fish preparation are covered, accompanied by ample photos. Recipes, some contributed by respected chefs, are quick and easy to put together and feature a variety of nigiri (tuna, unagi, vegetable), maki (spicy tuna roll, spider roll, dragon roll), and sashimi, plus seared albacore tuna salad, sushi smoked salmon, Japanese pickles, red miso soup with eggplant, and more.
Sushi Master also includes:
- Instructions for making sushi rice, plus step-by-step photos for making rice balls for nigiri
- Gorgeous recipe and instructional photos that will guide you through several processes
- Recipe and meal-building tips
- A glossary of terms and a resource list for recipe ingredients and tools
CONTENTS
Preface 6
INTRODUCTION
What Is Sushi? 8
FUNDAMENTALS 14
Tools 16
Buying Seafood 22
Ingredients 44
Fish Preparation 54
RECIPES 66
Rice 68
Appetizers 80
Maki 104
Nigiri 128
Sashimi 142
Soups 148
Garnishes 158
APPENDIX
Sustainability You Can Practice 160
Glossary 162
Resources 163
Chef Contributors 164
About the Author 166
Acknowledgments 166
Index 16
For anyone starting out making sushi at home, or who wants to know more about the types of fish used in sushi, this is the book for you.
- J.J. O'Donoghue, The Japan Times
Nick Sakagami is the only person outside of Japan to earn the designation osakana meister, or fish master. In this book he shares his vast knowledge of all things sushi, including sourcing, evaluating, and preparing fish, plus delicious recipes for sushi, soups, vegetable dishes, and more, that are perfect for the home cook.
Sakagami, who owns his own seafood importing and consulting business, starts with the fundamentals, including essential tools such as knives and cutting boards. A primer on buying seafood features useful tips on sourcing and assessing various types of quality fish, plus fascinating information on fishing methods and sustainability.
All aspects of fish preparation are covered, accompanied by ample photos. Recipes, some contributed by respected chefs, are quick and easy to put together and feature a variety of nigiri (tuna, unagi, vegetable), maki (spicy tuna roll, spider roll, dragon roll), and sashimi, plus seared albacore tuna salad, sushi smoked salmon, Japanese pickles, red miso soup with eggplant, and more.
Sushi Master also includes:
- Instructions for making sushi rice, plus step-by-step photos for making rice balls for nigiri
- Gorgeous recipe and instructional photos that will guide you through several processes
- Recipe and meal-building tips
- A glossary of terms and a resource list for recipe ingredients and tools
CONTENTS
Preface 6
INTRODUCTION
What Is Sushi? 8
FUNDAMENTALS 14
Tools 16
Buying Seafood 22
Ingredients 44
Fish Preparation 54
RECIPES 66
Rice 68
Appetizers 80
Maki 104
Nigiri 128
Sashimi 142
Soups 148
Garnishes 158
APPENDIX
Sustainability You Can Practice 160
Glossary 162
Resources 163
Chef Contributors 164
About the Author 166
Acknowledgments 166
Index 16
Produktdetaljer
Biografisk notat
Nick Sakagami was born in Tokyo and owns his own seafood importing and consulting businesses. A longtime resident of Los Angeles, he is the only person outside of Japan to be certified as an osakana meister, or fish master. He can identify every fish species and hundreds of subspecies by taste, feel, sight and smell. And he has an expertise in tuna. Sakagami believes he has a responsibility to share what he knows with consumers of seafood and the seafood industry. He got his start working part time for a seafood wholesaler in Japan. His entire body would smell like fish. But that excited him and so he decided to explore that feeling around the world. He talks to wholesalers about sustainable fishing and good import practices and is influential with high end restaurants on their buying practices.