Sashimi & Sushi
The Art of Japanese Food Made Simple
Nonfiction, Food & Drink, Pasta & Rice, International
| Author: | Yasuko Fukuoka | ISBN: | 9781781140444 |
| Publisher: | Anness Publishing Limited | Publication: | December 18, 2012 |
| Imprint: | Lorenz Books | Language: | English |
| Author: | Yasuko Fukuoka |
| ISBN: | 9781781140444 |
| Publisher: | Anness Publishing Limited |
| Publication: | December 18, 2012 |
| Imprint: | Lorenz Books |
| Language: | English |
This stylish guide to making authentic Japanese sushi and sashimi contains inspirational recipes that show in clear step-by-step format how to make well-known sushi and sashimi dishes, plus some regional recipes. Basic recipes and techniques are provided, as well as information on unusual ingredients and special equipment. Recipes include familiar sushi dishes, such as nori-rolled sushi and su-meshi in tofu bags. There are also other lesser-known yet equally delicious recipes, for example red rice wrapped in oak leaves, and jewel box sushi. The sashimi recipes include marinated salmon with avocado, tangy scallops in mustard sauce and refreshing seared swordfish with citrus dressing. Packed with 75 photographs, this book is an irresistible guide to preparing tasty sushi and sashimi. This book has been written by a professional cook and all the recipes have been properly tested. The ingredients are given in metric, imperial and cup measurements.
This stylish guide to making authentic Japanese sushi and sashimi contains inspirational recipes that show in clear step-by-step format how to make well-known sushi and sashimi dishes, plus some regional recipes. Basic recipes and techniques are provided, as well as information on unusual ingredients and special equipment. Recipes include familiar sushi dishes, such as nori-rolled sushi and su-meshi in tofu bags. There are also other lesser-known yet equally delicious recipes, for example red rice wrapped in oak leaves, and jewel box sushi. The sashimi recipes include marinated salmon with avocado, tangy scallops in mustard sauce and refreshing seared swordfish with citrus dressing. Packed with 75 photographs, this book is an irresistible guide to preparing tasty sushi and sashimi. This book has been written by a professional cook and all the recipes have been properly tested. The ingredients are given in metric, imperial and cup measurements.
