| Description |
208 pages : color illustrations, color charts ; 27 cm |
| Contents |
The science of sushi (part 1): seafood and how to prepare it--The science of sushi (part 2): rice, vinegar, & other ingredients--The art of sushi: shaping, slicing & presentation. |
| Summary |
"Have you ever wondered what causes some fish to smell fishy while others do not? Or why shrimp turn red when they are boiled? And why some vinegars are red while others are black or white? This book will answer all these questions and more, looking closely at every aspect of the sushi-making process, from how the fish is killed, how it is filleted, and how it is prepared, along with a detailed examination of the accompanying ingredients, from salt, wasabi and various sauces, to rice and ginger. As well as exploring the scientific factors that combine to produce the perfect sushi, this book also celebrates the art of sushi, with beautifully illustrated descriptions of chef Jun Takahashi's amazing sushi creations."--Book jacket. |
| Note |
Includes index. |
| Subject |
Cooking (Fish)
|
|
Food science.
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|
Sushi.
|
| Added Author |
Takahashi, Jun, 1987- , technical director.
|
|
Satō, Hidemi, supervisor.
|
| Added Title |
Sushi no science. English.
|
| ISBN |
9784805317136 |
|
4805317132 |
|
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