{"product_id":"the-art-and-science-of-sushi-a-comprehensive-guide-to-ingredients-techniques-and-equipment-hardcover","title":"The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJun Takahashi\u003c\/b\u003e (Author), \u003cb\u003eHidemi Sato\u003c\/b\u003e (Author), \u003cb\u003eMitose Tsuchida\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDiscover everything there is to know about sushi!\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eSushi 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. \u003cp\u003e\u003c\/p\u003eWith 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: \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFind all types of seafood, such as eel, sea urchins, tuna, etc.\u003c\/li\u003e\n\u003cli\u003eMarinate fish with kombu seaweed.\u003c\/li\u003e\n\u003cli\u003eCure fish with vinegar and sugar.\u003c\/li\u003e\n\u003cli\u003eUse and maintain high-quality Japanese sushi knives and an Ohitsu (a wooden rice container).\u003c\/li\u003e\n\u003cli\u003eRecognize the anatomy of a fish, different ways to cut a fish, and where to find the best meat.\u003c\/li\u003e\n\u003cli\u003eShuck and prepare clams, such as the Mirugai Clam.\u003c\/li\u003e\n\u003cli\u003eIdentify vinegar varieties and soy sauces.\u003c\/li\u003e\n\u003cli\u003ePrepare wasabi as well as grate, boil, and pickle ginger. \u003c\/li\u003e\n\u003cli\u003eCook with heat and the differences between simmering (grilling) and dry-cooking (pan frying).\u003c\/li\u003e\n\u003cli\u003ePerfect traditional Japanese dishes, such as the \u003ci\u003etamago-yaki, \u003c\/i\u003e Japanese Omelet.\u003c\/li\u003e\n\u003cli\u003eRecipes for 23 different types of sushi.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eWhether 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.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eJun Takahashi\u003c\/b\u003e has been fascinated with cooking since childhood. While only 30 years old, he has been described as a \"phenomenon\" by \u003ci\u003eConde Nast Traveler.\u003c\/i\u003e 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. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \u003cb\u003eHidemi Sato\u003c\/b\u003e 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. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eMitose Tsuchida\u003c\/b\u003e graduated from Hiroshima University and then received her PhD from Ochanomizu University. She worked as an editor at the Japanese food magazines \u003ci\u003eSpeciality Cooking\u003c\/i\u003e and \u003ci\u003eCulinary Kingdom \u003c\/i\u003ebefore becoming a freelancer. She writes and edits books on a wide variety of food subjects.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 10.2 x 7.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 06, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51984442229037,"sku":"9784805317136","price":28.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/Slp3SllmSjlKc2p3UVJ5aXBsZGMzdz09.webp?v=1776093352","url":"https:\/\/ishookbooks.com\/products\/the-art-and-science-of-sushi-a-comprehensive-guide-to-ingredients-techniques-and-equipment-hardcover","provider":"iShook Books","version":"1.0","type":"link"}