Sushi: The Beginner's Guide

by Aya Imatani

Overview

Now, anyone can go from sushi novice to sushi samurai—slicing, filleting, and making rolls like a master!

Never before have the techniques of this most popular Asian cuisine been as attractively presented, as easy to follow, and as temptingly photographed as they are in this beginner's guide. With the help of an unbelievable number of close-up photos, expert Aya Imatani virtually takes would-be chefs by the hand, leading them through every delectable step of the process. She discusses all the tools, foods, and paraphernalia; lays out the methods for making vinegars and sauces; and demonstrates how to make sashimi creations so special they aren't even found in many sushi bars. The menu of sushi recipes is expansive, encompassing hosomaki, saimaki, and all-vegetarian varieties. You will even learn all the right Japanese names for each dish. And everything seems wonderfully doable.

The big finish: Aya's specials, the kind of dishes you'll never find in sushi bars—such as Sushi Cake (Chicken &Teriyaki) and Temarizushi (made of tuna, salmon, and avocado)—but that a Japanese mother or grandmother would make for her own family.

Product Details

ISBN-13:	9780982293966
Publisher:	Charlesbridge
Publication date:	08/01/2009
Pages:	128
Sales rank:	262,513
Product dimensions:	8.38(w) x 9.32(h) x 0.67(d)

About the Author

Sushi has been a part of Aya Imatani’s life since she was a child. Her father owned a sushi bar in Kobe, Japan, and she now runs her own catering business.

From the foreword of Sushi: The Beginner's Guide:
"And who am I? Not just someone who learned to make sushi at home and is now writing a book about it—anybody could do that! Sushi has been a part of my life since infancy. My father owned a sushi bar in Kobe, Japan, and while other children were playing with blocks, I filleted my first fish at the age of five! Owning a sushi bar was a demanding business, and when my brother and I were little, our parents were often busy. But every night, after closing time, the two of us sat down at the bar just like grownups and Otosan (Father) made us whatever kind of sushi we asked for. Now that I've grown up and work in the restaurant business, I can really appreciate that special attention. For us, it made the hours of waiting worthwhile, and created a love and respect for sushi I still feel to this day."

Read an Excerpt

Tools for the Sushi Master
Having the right tools on hand makes it a lot easier and more enjoyable to make sushi, and while some—like a strainer, bowl, measuring cup, and plastic cutting board—you may already have, there are others that you might have to look for in Asian groceries, health-food stores, and an increasing number of supermarkets. Many are inexpensive, and some are optional. But for best results, the first thing you’ll need is a set of authentic Japanese knives.