Product Description

Learn to make the most popular varieties sushi: Chirashi-zushi (scattered), Maki-zushi (rolled), Bou-zushi (bar-shaped) and fancy sushi. Basic ingredients, simple instructions and practical tips are detailed throughout.

Product Details

• Amazon Sales Rank: #397495 in Books
• Published on: 1997-12-15
• Original language: English
• Number of items: 1
• Binding: Paperback
• 64 pages

Features

• ISBN13: 9780870409929
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

About the Author

After graduation from Kagawa Nutrition Junior College, YASUKO KAMIMURA worked for a hospital as nutritionist. Now as a cooking teacher, she plays an active part on TV and writes for magazines. Among her other books are Hamburgers, and Healthy Drinks.

Customer Reviews

Reasonable But Not Great
I have been making sushi for about a year and bought this book in the hopes of obtaining a reference for basic techniques and a guide to new new techniques. Overall I am happy with the book, but not as happy as I had hoped. Although there are some good ideas for exotic sushi, there really isn't much included in the way of basic techniques. Techniques for preparing Nigiri-zushi aren't even discussed. Novices would be better off looking elsewhere for instruction; I would recommend The Book of Sushi. Still this can be a vaulable book for intermediate sushi chefs and does include a variety of interesting sushi ideas such as squid sushi. Aditionally, this book is written by a japanese author seemingly for a japanese audience; western readers may have trouble finding some ingredients.

Neat tricks!
This is NOT a book for those hoping to learn how to make restaurant-style nigiri-zushi. Instead it's filled withfull of pictorial step-by-step directions and color photos for making the kinds of easy-to-do sushi Japanese friends might make at home and serve as party fare. You'll find recipes for chirashi-zushi (a bowl of rice with ingredients scattered over the top), maki-zushi (rolled sushi), inari-zushi (sushi rice in fried tofu bags) and oshi-zushi (pressed sushi). Included are a lot of simple but decorative tricks, such as turning fried tofu pockets inside-out for visual variety... and, yes, a sushi "birthday cake."

A great book for home sushi.
After being introducted to traditional sushi in a Japanese home many years back, I have searched for the right book that would help me replicate what my memory serves me. After purchasing this book and trying several recipes, I have definitely found what I was looking for. The instructions are quite clear with concise listings of ingredients and utensils. Although the color pictures are beautifully done, sometimes their layout can be a bit confusing to the actual "process" of sushi making. I am also fond of the different types of sushi that the book covers... most think sushi consists of "raw fish" only; this book squashes that myth. I have this book at my arm's reach when I am in the mood to recreate my past....the recipes are timeless.