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A Visual Guide to Sushi-Making at Home by Hiro Sone, Lissa Douman

By Hiro Sone, Lissa Douman

Eventually, an all-inclusive, visible instruction manual for sushi enthusiasts who intend to make sushi cost effectively and expectantly at domestic! This gorgeously obtainable booklet comprises renowned sushi, sashimi, and sushi-style recipes by means of Hiro Sone, a Japaneseborn and classically expert James Beard Award–winning chef. greater than a hundred seventy five images characteristic fantastically comprehensive nigiri, rolls, and constituents in step by step sequences that visually display easy sushi cuts and shaping basics. choked with crucial sushi knowledge—including profiles of the sixty five fish and different key parts of sushi, recipes for staples corresponding to dashi, and classes in simple beverage pairing—this complete but fashionable ebook will entice any fan of sushi or eastern tradition.

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Additional info for A Visual Guide to Sushi-Making at Home

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Finally, the mash is pressed to release the liquid and the ­liquid is refined, pasteurized, and bottled. Here are four soy sauces and a related term that you are likely to encounter as you explore the world of sushi. 30 A VISUAL GUIDE TO SUSHI-MAKING AT HOME Made from the same ingredients as koikuchi shōyu, this soy sauce contains extra salt to halt ­fermentation sooner. It is dark amber (the term light in its name refers to its color, not its taste) and is clearer and thinner than dark soy sauce.

Hold the upper-left side of the fillet stable with the four fingers of your left hand. Place the tip of the knife, with the tip facing up, under where the first rib-cage bone meets the pin bones (about the middle of the fillet) (18). Cut and disconnect the rib-cage bone from the pin bones, then slide the knife to the next juncture of ribcage bone and pin bones and cut and disconnect. Repeat until all the pin bones are disconnected. Turn the fillet so the head end is to the right and close to the front edge of the cutting board and the belly is facing you.

It is good for cutting through hard bones and filleting. The Japanese knife for the same purpose is called a deba-bōchō 36 , usually shorter than a Westernstyle chef’s knife and thicker. There are left-handed and righthanded versions. Introduction 37 The second knife 40 , used for slicing, has a blade that is at least 8 in/20 cm long, about 11⁄4 in/3 cm wide, and 1⁄16 to 1⁄8 in/2 to 3 mm thick. Ideal for cutting a slice from a fish fillet in a single stroke, the Japanese knife for this purpose may be labeled yanagi-bōchō or sashimi-bōchō 37 .

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