Disclosure / Disclaimer: I received this ebook, free of charge,from Quarto Publishing, via netgalley for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it, all opinions are my own.
Learn to make sushi at home with lessons from the masters.
Synopsis:
Nick Sakagami, the only person outside of Japan to earn the designation osakana meister, introduces the fundamentals of sushi, starting with the fish. Photography from Tokyo's Tsukiji fish market offers an inside look at where most of our tuna comes from, and a deep dive into the tools, techniques, and etiquette of sushi ensure you'll never look at a California roll the same way again.
Expert recipes from Sakagami's favorite international sushi chefs and clients include variations of:Maki Sashimi NigiriOnigiri (rice balls)Sushi Master also includes recipes for traditional Japanese soups, including two different types of miso, plus appetizers like tsukemono (Japanese pickles), shishito pepper, and spicy scallop carpaccio. Once you've mastered the staples, you can move on to advanced techniques, such as searing, marinating, aging, and adding garnishes. This comprehensive guide also includes tips on sourcing your ingredients and best practices for sustainability.
Sushi Master is your definitive guide to mastering the art of sushi.
Review:
Do you know what 'sushi" means? It actually means "soured tasting", aka vinegared rice with different toppings. not quite what you think of when you think 'sushi', is it?
Nick gives the reader a really good history lesson in sushi, and even in the proper use of chopsticks, before getting into the making of the many different types of sushi. From there he gets into how to find the proper ingredients- your sushi's taste is all about the freshness of your ingredients. bad fish=bad sushi, period. I think it is a HUGE bonus to truly understand what you are making!
Then he gives you step by step instructions on how to make the proper rolls and more. My mother had taken a sushi making class in Hawaii, so I learned from her how to make sushi and roll it with the mat, although I've found it easier to use a silicone mat and just roll the correct way, with seaweed on the outside of the roll. But for those with no experience, the step by step instructions REALLY make a huge difference! The recipes cover all the different tastes, and vary from simple to more elaborate, but all are achievable. So if you want to take your Summer fare to a new level, check out this book, and learn a new technique, the right way, from a Sushi Master!
About the Author:
Nick is the only person who earned “Osakana Meister (fish master)” designation outside of Japan. He grew up in Tokyo and moved to Los Angeles when he was 21 years old. While operating his seafood import/consulting businesses, he has done numerous lectures on seafood sustainability and featured in articles on sushi fish, including The New York Times in 2017. His passion is to share what he knows about fish with a subtle undertone of the Japanese culture. He loves pairing sushi with Sake, Wine, and even with Tequila!
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