Sushi: A Classic Collection of Japanese-Style Recipes
Rapidly gaining popularity outside Japan, sushi can be served as tasty finger food, as a light lunch, or as a luxurious dinner party treat. Take your pick from this wide range of imaginative dishes that look and taste delicious and enjoy a homemade, gourmet sushi experience.
Sushi, that so typical Japanese food, has a history going back to prehistoric times. Over the centuries it has been refined into a surprising number of variations, from the simplest everyday fare–such as tuna wrapped in vinegared rice and crisp vitamin-rich nori seaweed–to elegant and imaginative sushi created for festive occasions. The centerpiece of this book is Edomae-zushi, the delicate, natural, fresh variety first made in Tokyo in the early nineteenth century and now popular throughout the world.
Visually appealing, flavorful, and nutritious sushi has long been one of the most popular foods of Japan and is now a favorite of epicures around the world. Here, the ingredients and utensils for making sushi are introduced and the principles of sushi-making explained through thirty-six recipes illustrated with drawings and sixteen pages of color photographs. Included are instructions for dressing and filleting twenty-one kinds of fish, serving suggestions, and recipes for soups to complete an authentic sushi meal.
In recent decades, sushi has gone from being a rather exotic dish, eaten by relatively few outside of Japan, to a regular meal for many across the world. It is quickly gathering the attention of chefs and nutritionists everywhere. It has even made its way into numerous home kitchens where people have patiently honed the specialized craft required to prepare it.
