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Sushi Master

Name: Sushi Master
Brand: Quarry Books
SKU: 9780760397404
Price: 23.99 USD
Availability: InStock

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Availability: In Stock

Contributors:

Nick Sakagami

Publisher:

Quarry Books

Binding:

Paperback

Book Category:

Cooking

Book Subcategory:

Regional & Cultural, Specific Ingredients, Methods

Book Topic:

Japanese, Fish & Seafood, Raw Food

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

2024-09-13

ISBN 13:

9780760397404

Weight:

1.03 lbs

Size:

10.00 x 8.00 x 0.46 inches

Pages:

168

Mint Condition +

product description

Description

Learn to make sushi at home and gain all the skills, knowledge, and techniques you need to work with raw, sustainable fish in Sushi Master.

Nick Sakagami is the only person outside of Japan to earn the designation osakana meister, or fish master. In this book he shares his vast knowledge of all things sushi, including sourcing, evaluating, and preparing fish, plus delicious recipes for sushi, soups, vegetable dishes, and more, that are perfect for the home cook.

Sakagami, who owns his own seafood importing and consulting business, starts with the fundamentals, including essential tools such as knives and cutting boards. A primer on buying seafood features useful tips on sourcing and assessing various types of quality fish, plus fascinating information on fishing methods and sustainability.

All aspects of fish preparation are covered, accompanied by ample photos. Recipes, some contributed by respected chefs, are quick and easy to put together and feature a variety of nigiri (tuna, unagi, vegetable), maki (spicy tuna roll, spider roll, dragon roll), and sashimi, plus seared albacore tuna salad, sushi smoked salmon, Japanese pickles, red miso soup with eggplant, and more.

Sushi Master also includes:

Instructions for making sushi rice, plus step-by-step photos for making rice balls for nigiri
Gorgeous recipe and instructional photos that will guide you through several processes
Recipe and meal-building tips
A glossary of terms and a resource list for recipe ingredients and tools

Sushi Master is your definitive and comprehensive guide to mastering the art of sushi.

About the Author
Nick Sakagami was born in Tokyo and owns his own seafood importing and consulting businesses. A longtime resident of Los Angeles, he is the only person outside of Japan to be certified as an osakana meister, or fish master. He can identify every fish species and hundreds of subspecies by taste, feel, sight and smell. And he has an expertise in tuna. Sakagami believes he has a responsibility to share what he knows with consumers of seafood and the seafood industry. He got his start working part time for a seafood wholesaler in Japan. His entire body would smell like fish. But that excited him and so he decided to explore that feeling around the world. He talks to wholesalers about sustainable fishing and good import practices and is influential with high end restaurants on their buying practices.

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