Sushi: Taste and Technique by Kimiko Barber and Hiroki Takemura

  • Preparing kampyo (page 30)

    from Sushi: Taste and Technique Sushi by Kimiko Barber and Hiroki Takemura

    • Categories: How to...; Japanese
    • Ingredients: kampyo; dashi; soy sauce
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  • ISBN 10 1405373385
  • ISBN 13 9781405373388
  • Published Aug 01 2011
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Dorling Kindersley Publishers Ltd

Publishers Text

Master sushi making at home - delicious results for minimal effort. "Sushi: Taste and Technique" is the quintessential book for any sushi lover telling you all you need to know about this delicious and healthy cuisine. From makizushi and hand rolls to vegetarian versions, master techniques and learn trade secrets from Hiroki Takemura, previously head chef at London's Nobu, and Asian fusion specialist Kimiko Barber. Discover how to locate the freshest ingredients, use the right equipment and appreciate the art of sushi making. Step by steps and beautiful photographs demonstrate how you can make sushi at home with minimal effort using authentic and foolproof techniques that succeed every time. The book also includes a handy fish identification guide detailing over 20 kinds of fish and shellfish and how to prepare them. And for those more interested in eating, there are also essential tips on sushi etiquette. Elegant, compact yet comprehensive: "Sushi: Taste and Technique" is a must for anyone serious about sushi.

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