Product Description

A guide to sushi etiquette and customs, with a unique fish identification guide detailing over 20 kinds of fish and how to prepare them. The text tells the whole story of sushi, from origins and basics to making and eating. It demonstrates that sushi can be made at home with minimum fuss.

Product Details

• Amazon Sales Rank: #34369 in Books
• Published on: 2002-09-26
• Original language: English
• Binding: Hardcover
• 256 pages

Review
"beautifully illustrated" and "explains everything you need to know about sushi ingredients, even sushi etiquette". Decanter

Synopsis
A guide to sushi etiquette and customs, with a unique fish identification guide detailing over 20 kinds of fish and how to prepare them. The text tells the whole story of sushi, from origins and basics to making and eating. It demonstrates that sushi can be made at home with minimum fuss.

About the Author
Kimiko Barber regularly demonstrates Japanese and other Asian fusion cooking at Books for Cooks, Notting Hill. Hiroki Takemura was head sushi chef at Nobu, London from 1996. He is currently opening his own restaurant in London's Knightsbridge.

Customer Reviews

easy to follow
Really liked this book - bought one for myself (have lived in Japan) and one for a UK niece who likes sushi and now wants to prepare them herself. Great how-to photos, excellent basic introduction. I already have several sushi books but had to get this one once I'd stumbled across it in my local library.

great content, lovely images
I have recently picked up a sushi habit, I have had varied successes with my rice and I was getting bogged down with boring fillings. No More! My rice now comes up perfect every time, and I know what fish to use.

The book gives great detail on equipment, ingredients, the preparation of fish, shellfish, omelettes and vegetables for use in sushi and sashimi. The section on actually rolling sushi is quite small, although as the title suggests, the book is about technique, not inventing fillings for you, although it does have quite a few recipes for other dishes like basic stocks and sauces & soups as well as hand rolls, pressed sushi, battleship sushi and scattered sushi.

There is also the history of sushi and etiquette of eating sushi a glossary and a small list of sushi restaurants and suppliers for the Australia/US/Canada/UK regions.

Overall it is a lovely birthday present, great close up photographs, easily read in an evening and makes a good reference cookbook when working in the kitchen to perfect your rice.

I would have given it 5 stars if it had more content on rolling sushi

brilliant introduction to sushi
I did a one day sushi course with Kimiko and afterwards (of course) felt obliged to buy her book. I'm glad I did. It's really good particularly for novices. My friend and I did a dinner party for 10 using the book and it worked wonderfully. There's a lot of ideas for recipes and different ways of making sushi (rolls, nigiri, blocks etc) and a whole ton of info on preparing the ingredients e.g. rice, mackerel etc. Very much recommended...