The Art and Science of Sushi

Sushi has taken the world by storm. Now, brilliant young Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific knowledge of sushi-making with the world! His mastery of all things sushi is unparalleled and will appeal to professional chefs and sushi amateurs alike. With the help of gorgeous color photos and informative charts and diagrams, Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover the full range of sushi-making topics--from the biology and scientific composition of the ingredients, to the techniques sushi chefs learn over years of difficult training, to basic recipes for Tokyo-style sushi rice, sauces, condiments, and side dishes. 本格的な江戸前寿司の握り方を充実した解説とともに紹介する一冊。酢飯と刺し身を組み合わせただけのシンプルな料理に見えるものの、そこには科学的知見に基づいた様々な鮨の技が秘められています。鮨に使われる魚介類の種類と仕込み方法、素材の活かし方、米選びとご飯の炊き方、包丁の解説と使用方法、酢・醤油・みりんの調理効果、わさびの成分など、日本料理の技術の奥深さを知ることができます。 CHAPTER 1: SEAFOOD & HOW TO PREPARE IT CHAPTER 2: RICE, VINEGER & OTHER INGREDIENTS CHAPTER 3: SHAPING, SLICING & PRESENTATION