m***@hotmail.com
2005-11-29 01:49:03 UTC
First of all I read only kanji, and no katagana/Japanese characters,
but that did not stop me from finally picking up a book published this
year by Seibido Mook Press, titled EDOMAE SUSHI. 1300 yen, which maybe
$20 at your local Japanese book store (if you have access to one).
Book link is here:
http://www.seibidoshuppan.co.jp/cgi-bin/serch/book_details.php?bookcd=3092
ISBN # is on the site.
This is a fantastic read, if only for just seeing the numerous
photographs. The book was written by an author who also is head chef at
a sushi restaurant in Ginza, and with the help of other people, put
together this guide book to Edomae sushi. This chef has been working in
the sushi business since graduating from high school (born in 1947).
There are tons of pictures (and descriptions) on how to prepare fish,
literally from scratch (without giving out the secrets of how to pick
them of course), and reads more like a guide/how to book for training
professionals.
The author covers preparation (for sushi/sashimi) of 33 different
items, including tamago yaki, preparation of sumeshi (vinegared sushi
rice) from start to finish, pressing nigiri (with photos), the required
tools of trade (knife for shucking oysters/clams, descaling, the
brushes for sauces like the tare for unagi/anago, marination of various
hikarimono).
Seafood covered: maguro (akami/chutoro/otoro/zuke), katsuo, aji,
shimaaji, uni (2 different types), ebi, akagai, torigai, mirugai, what
seems to be tairagai, ikura (which looks like the shoyu no zuke
preparation), kohada, what looks to be iwashi, hirame, needlefish,
awabi, shako, anago, hamaguri?, 2 squid types, tai (does not go into
the different varieties unfortunately), shira-ao (steamed and raw) and
a few other fishes I have never seen before. Book is 144 pages, so
each type of seafood here gets its due of 4 pages per.
After reading this I dream of my next visit to Tokyo/Tsukiji....
If you know of any other great Japanese books about sushi, please share
them.
but that did not stop me from finally picking up a book published this
year by Seibido Mook Press, titled EDOMAE SUSHI. 1300 yen, which maybe
$20 at your local Japanese book store (if you have access to one).
Book link is here:
http://www.seibidoshuppan.co.jp/cgi-bin/serch/book_details.php?bookcd=3092
ISBN # is on the site.
This is a fantastic read, if only for just seeing the numerous
photographs. The book was written by an author who also is head chef at
a sushi restaurant in Ginza, and with the help of other people, put
together this guide book to Edomae sushi. This chef has been working in
the sushi business since graduating from high school (born in 1947).
There are tons of pictures (and descriptions) on how to prepare fish,
literally from scratch (without giving out the secrets of how to pick
them of course), and reads more like a guide/how to book for training
professionals.
The author covers preparation (for sushi/sashimi) of 33 different
items, including tamago yaki, preparation of sumeshi (vinegared sushi
rice) from start to finish, pressing nigiri (with photos), the required
tools of trade (knife for shucking oysters/clams, descaling, the
brushes for sauces like the tare for unagi/anago, marination of various
hikarimono).
Seafood covered: maguro (akami/chutoro/otoro/zuke), katsuo, aji,
shimaaji, uni (2 different types), ebi, akagai, torigai, mirugai, what
seems to be tairagai, ikura (which looks like the shoyu no zuke
preparation), kohada, what looks to be iwashi, hirame, needlefish,
awabi, shako, anago, hamaguri?, 2 squid types, tai (does not go into
the different varieties unfortunately), shira-ao (steamed and raw) and
a few other fishes I have never seen before. Book is 144 pages, so
each type of seafood here gets its due of 4 pages per.
After reading this I dream of my next visit to Tokyo/Tsukiji....
If you know of any other great Japanese books about sushi, please share
them.