Edomae Sushi: Art, Tradition, Simplicity

139,00 zł
/ szt.
Everything there is to know about Tokyo-style sushi from the living master... 'Edomae'; literally means 'in front of Edo', the old name of Japan's capital city: so you could translate it as Tokyo-Style . In 19th-century Edo, as busy and bustling as today's Tokyo, workers needed quick meals, and sushi made from vinegar-seasoned fish and rice was nutritious and invigorating. Edomae sushi grew in esteem as a unique cuisine, using freshly-caught fish from Tokyo bay. There are few written materials about true Edomae sushi, but its techniques and soul have been passed down from chef to chef, preserving its tradition while evolving over the decades. Now, sushi master-chef Kikuo Shimizu shows how authentic sushi is made. He uses fish that are traditional in Edomae sushi, and reveals the techniques needed for handling fish. He also explains how to make the best sushi rice. The book includes dozens of types of sushi, with large pictures and instructive text on each page. It explains the ingredients and techniques of Edomae sushi, and the essential accompaniments: wasabi, nori, and rice. This is a book imbued with the author s unique genius, founded in the teachings of his mentor, legendary sushi master Shigezo Fujimoto.
Product code: 9784770031457
Author: Kikuo Shimizu
ISBN: 9784770031457
Cover: paperback
Pages: 112 stron
Publisher: Kodansha
Language: English
Format: 20 x 25 cm
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