Book
Edomae sushi: art, tradition, simplicity
Table Of Contents
- A handful of Waza
- Sushi
- Young sea bream
- Sea bream
- Icefish
- Cockle
- Squid
- Wasabi
- Marbled flounder
- Red clam
- Shrimp
- Cuttlefish
- Sea bass
- Surf clam
- Whiting
- Saltwater eel
- How to prepare anago and tsume
- Skipjack
- Tuna
- Striped jack
- Salmon roe
- Laver seaweed
- Abalone
- Mackerel
- Shad
- How to prepare kohada
- Rice
- Sea urchin
- Gaper
- Marinated tuna
- How to make zuke
- Olive flounder
- Sake
- Pen shell
- Halfbreak
- Gourd
- Marinated tuna
- Egg
- Chirashi sushi
- Sushi rice secrets
- How to make nigiri
- Nigiri step by step
- My own sushi story
Subject
Sushi / Cooking (Fish) / Cooking, Japanese / Cooking
Details
Published
Tokyo ; New York : Kodansha International, 2011
Language
English
Material
110 p.
ISBN
4770031459 / 9784770031457
Location
miniTCDC - SKRU
miniTCDC - NSTRU
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