Sushi: Taste and Technique by Kimiko Barber and Hiroki Takemura

    • Categories: How to...; Japanese
    • Ingredients: kampyo; dashi; soy sauce
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  • ISBN 10 0135017777
  • ISBN 13 9780135017777
  • Published Oct 30 2007
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Prentice Hall
  • Imprint Prentice Hall

Publishers Text

This beautifully illustrated guide will enable readers to master and appreciate the art of sushi. The quintessential book for any sushi lover, Sushi: Taste and Technique shows you all you need to know about this exceptionally delicious and healthy cuisine, how to locate the freshest ingredients, how to use the right equipment, and how to master the etiquette of eating sushi correctly. From makizushi to hand rolls to vegetarian versions, this book teaches you how to create any kind of sushi.

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