The Art and Science of Sushi
Sushi has taken the world by storm. Now, brilliant young Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific knowledge of sushi-making with the world! His mastery of all things sushi is unparalleled and will appeal to professional chefs and sushi amateurs alike.
With the help of gorgeous color photos and informative charts and diagrams, Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover the full range of sushi-making topics—from the biology and scientific composition of the ingredients, to the techniques sushi chefs learn over years of difficult training, to basic recipes for Tokyo-style sushi rice, sauces, condiments, and side dishes. The book's sections include lessons on how to:
- Find all types of seafood, such as eel, sea urchins, tuna, etc.
- Marinate fish with kombu seaweed.
- Cure fish with vinegar and sugar.
- Use and maintain high-quality Japanese sushi knives and an Ohitsu (a wooden rice container).
- Recognize the anatomy of a fish, different ways to cut a fish, and where to find the best meat.
- Shuck and prepare clams, such as the Mirugai Clam.
- Identify vinegar varieties and soy sauces.
- Prepare wasabi as well as grate, boil, and pickle ginger.
- Cook with heat and the differences between simmering (grilling) and dry-cooking (pan frying).
- Perfect traditional Japanese dishes, such as the tamago-yaki, Japanese Omelet.
- Recipes for 23 different types of sushi.
Whether you're a professional chef, a casual lover of Japanese cuisine, or a sushi fanatic, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.
Jun Takahashi has been fascinated with cooking since childhood. While only 30 years old, he has been described as a "phenomenon" by Conde Nast Traveler. After graduating at the top of his class from a culinary academy, he decided to perfect his craft in a single area and to become a leading sushi chef. After training at Sushi Saito Academy, in 2014 he opened Sushi Takahashi in the Ginza district in Tokyo. The restaurant has a casual, accessible vibe and its inventive appetizers and delicately flavored sushi make it extremely popular. Takahashi lives in Japan.
Hidemi Sato is a trained dietician and holds a doctorate in food science. After graduating from Yokohama International University, she worked in the culinary equipment industry for nine years. She then completed her Masters and PhD at Ochanomizu University and has written several books on the topic of food science. Sato currently resides in Japan.
Mitose Tsuchida graduated from Hiroshima University and then received her PhD from Ochanomizu University. She worked as an editor at the Japanese food magazines Speciality Cooking and Culinary Kingdom before becoming a freelancer. She writes and edits books on a wide variety of food subjects.
Hardcover | Tuttle | 224 pages
