Product Description

This stylish book includes information on the history and health benefits of sushi, as well as tips on how to make perfect sushi rice, select the freshest fish, and decorate the sushi plate with beautiful vegetable garnishes. the Japanese often say that the best food is "eaten with the eyes" as well as the mouth. Traditional Japanese food is typically fresh, healthy, low-fat, and is almost always a visual feast. Sushi, like other culinary endeavors, is an art form in Japan. Now, with this practical guide you can make your own sushi at home, using Sushi’s step-by-step instructions and photographs to show you how to make a variety of dishes. The recipes are easy to follow and are suitable for both beginners and experienced cooks. Filled with elegant photographs, this beautifully designed volume is a must-have for your cookbook collection.

Product Details

• Amazon Sales Rank: #37375 in Books
• Published on: 1999-03-15
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 112 pages

From the Inside Flap

About the Author
Ryuichi Yoshii was born in Nagasaki in southern Japan. His father was a traditional Japanese chef who taught Ryuichi to appreciate fine food. Ryuichi trained to be a sushi chef in Tokyo before moving to Australia in 1993 with his wife, Virginia. He recently opened his own restaurant in Sydney’s Darling Harbour and is well known and respected in Sydney for his creative sushi and adventurous cooking style. Virginia Yoshii, who assisted with the writing of this book, has taught English in Japan and has worked as a technical writer for restaurants and sushi bars.

Customer Reviews

Excellent introduction book
This is an excellent beginner book on sushi. And if you are a visual person, the photography and design of the book are first rate. I would recommend it highly as a "coffee table" book and as a place to start learning to make sushi.

It starts with a useful dictionary like selection with photos that identifies many basic tools and ingredients. Then gives tips on selecting fish. Something I really appreciated was just one standard way of preparing a whole fish. Most other books duplicate fish preparation for the endless nigiri types, but are grossly incomplete for beginner. Besides, I'll suggest that the average person isn't even going to find these "exotic" fish at a local market. Many types of fish have extremely limited availability and can be expensive. Most will likely buy portions of raw fish that is (probably frozen and) preprepared from an Asian market. Fortunately though, once you get the basic tools and ingredients from an Asian market, many basic types of sushi in this book can be made from seafood or vegetables that can be found at any Grocery Store.

This book has ample photographs for each step in preparation of various "rolled" (maki) sushi including reverse rolls, and also for nigiri preparation. Another noted standout in this book are the exposure to ideas for making sushi out of vegetables, a special plus for those with limited taste for raw fish. This book describes tamago, inari, chirashi, gunkan sushi as well as ideas for garnishes and also has a few basic soup recipes.

Sushi is not difficult to make, but it does take practice to get the hang of it. If you really are into it, no book of this type is going to tell you everything. However, each will give new ideas if the "art" of sushi preparation interests you. To really learn to make a full meal that looks attractive and tasty, you will eventually want some 3" thick book on Japanese Cooking, though after you are comfortable with the basics. I can't recommend a better place to start than here.

The best-looking and most complete beginner book on sushi.
This is a great book for a sushi beginner, such as myself. It simply provides you with all of the essential information to begin making sushi at home. The book doesn't go into a lot of depth on each subject, rather providing the reader with a solid foundation to begin exploring the world of sushi. The book covers: Sushi ingredients, history, etiquette, terminology, decoration, some basic fish filleting, a little sashimi, some soups and most importantly the sushi! It guides you though the basic types of sushi with large, step-by-step photographic instructions on how to form it. And each type of sushi has many variations to try out. You'll be pulling off inside-out California rolls in no time! Another plus is the design. This is one good looking book. Nice, full-page photographs help to reinforce the importance of aesthetics in sushi preparation and the cover is suitable for any coffee table. Pair it up with a sister book such as 'Sashimi' - by Hideo Dekura, or any of the other 'Essential Kitchen Series' books (same beautiful design) and you'll have a very attractive cookbook selection. Search for 'Essential Kitchen Series' to see what I mean. I was impressed, anyway. Great book, get it now!

For sushi at home start here!
This book is the start of something beautiful if you love sushi. Tried it at the restaurant but would love to save money and have fun by making your own? This book gives you the start you need. It covers all the basics; ingredients and their selection, techniques and style points of this artistic food. If you are in a city with a japanese market or have online access to the ingredients then this book will show you how to tastefully employ them!