Let's Make Sushi! | Step-By-Step Tutorials and Essential Recipes for Rolls, Nigiri, Sashimi and More from a Master Sushi Chef

Andy Matsuda

ISBN 10: 1645677087 / ISBN 13: 9781645677086

Published by Page Street Publishing Co., 2023

About this Item

Let's Make Sushi! | Step-By-Step Tutorials and Essential Recipes for Rolls, Nigiri, Sashimi and More from a Master Sushi Chef | Andy Matsuda | Taschenbuch | Kartoniert / Broschiert | Englisch | 2023 | Page Street Publishing Co. | EAN 9781645677086 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.

Seller Inventory # 124033329

Bibliographic Details

• Title: Let's Make Sushi! | Step-By-Step Tutorials and Essential Recipes for Rolls, Nigiri, Sashimi and More from a Master Sushi Chef
• Publisher: Page Street Publishing Co.
• Publication Date: 2023
• Language: English
• ISBN 10: 1645677087
• ISBN 13: 9781645677086
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 197W x 229H x 11D millimeters 197 millimeters width by 229 millimeters height by 11 millimeters depth
• Weight: 456 grams
• Seller catalogs:
  • Bücher

About this title

Synopsis

Make Incredible Sushi in Your Own Kitchen

Learn the essential techniques to make delicious, properly executed sushi with your own two hands, no matter your skill level. From creative rolls and classic nigiri to beautiful sashimi plates, these helpful tutorials will hone your skills with detailed photos that walk you through every motion and movement. Chef Andy Matsuda, a master sushi chef and founder of the Sushi Chef Institute, breaks down his most important lessons on rolling your rolls, cutting your fish and forming your pieces. You’ll sharpen your craftsmanship with each recipe you try―including how to master sushi rice―and foster a deeper appreciation for this traditional cuisine thanks to Chef Andy’s insights and wisdom.

Follow along and make rolls of all varieties―Hosomaki (rice inside), Uramaki (rice outside) and Futomaki (thick rolls)―and enjoy recipes like the Tuna Dragon Roll, Salmon Sunset Roll, Rainbow Roll and more. Practice the classic cutting technique for nigiri (the Sogigiri Neta Cut) then make Tuna, Yellowtail and even Uni nigiri, along with fun variations for seared and marinated pieces. Learn the five most common sashimi cuts and plate up classic ensembles of Salmon and Scallop or Chef Andy’s Combination Plate. Helpful guides even teach you proper Japanese plating and garnishing styles, so you can achieve that quintessential sushi bar look. With Chef Andy’s expert guidance, you’ll make sushi like a master and enjoy your favorite Japanese dishes for years to come.

About the Author

Chef Andy Matsuda is the founder of the Sushi Chef Institute. He has worked as a sushi chef in restaurants around the globe, including the illustrious Genpachi in Osaka. Andy has been featured by the New York Times, LA Times, Saveur magazine and others. He grew up near Kobe, Japan, and now resides in Los Angeles.