{"product_id":"9784805317136","title":"The Art and Science of Sushi","description":"Author: Jun Takahashi\u003cbr\u003eISBN: 9784805317136\u003cbr\u003ePublisher: Berkeley Books\u003cbr\u003eYear first published: 15 Nov 2022\u003cbr\u003ePages: 224\u003cbr\u003eFormat: Hardback\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eDiscover everything there is to know about sushi!\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eSushi 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.\u003c\/p\u003e\u003cp\u003eWith the help of gorgeous colour 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. The book's sections include lessons on how to:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFind all types of seafood, such as eel, sea urchins, tuna, etc\u003c\/li\u003e\n\u003cli\u003eMarinate fish with kombu seaweed\u003c\/li\u003e\n\u003cli\u003eCure fish with vinegar and sugar\u003c\/li\u003e\n\u003cli\u003eUse and maintain high-quality Japanese sushi knives and an Ohitsu (a wooden rice container)\u003c\/li\u003e\n\u003cli\u003eRecognise the anatomy of a fish, different ways to cut a fish, and where to find the best meat\u003c\/li\u003e\n\u003cli\u003eShuck and prepare clams, such as the Mirugai Clam\u003c\/li\u003e\n\u003cli\u003eIdentify vinegar varieties and soy sauces\u003c\/li\u003e\n\u003cli\u003ePrepare wasabi as well as grate, boil, and pickle ginger\u003c\/li\u003e\n\u003cli\u003eCook with heat and the differences between simmering (grilling) and dry-cooking (pan frying)\u003c\/li\u003e\n\u003cli\u003ePerfect traditional Japanese dishes, such as the \u003ci\u003etamago-yaki,\u003c\/i\u003e Japanese Omelet\u003c\/li\u003e\n\u003cli\u003eRecipes for 23 different types of sushi\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eWhether you're a professional chef, a casual lover of Japanese cuisine, or a sushi fanatic, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.\u003c\/p\u003e\u003cp\u003e\u003cb\u003e'Though only 30 years old, Jun Takahashi is already a phenomenon. He trained at Kanesaka and Saito, and his otsumami small plates are stunning and creative.' \u003c\/b\u003e \u003cb\u003e\u003ci\u003eConde Nast Traveler\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Ships in 10 to 15 days","offers":[{"title":"Default Title","offer_id":46875662287006,"sku":"ADS-9784805317136","price":49.78,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0400\/9043\/5742\/files\/9784805317136.jpg?v=1779755207","url":"https:\/\/classicbargains.com.au\/products\/9784805317136","provider":"Classic Bargains Australia","version":"1.0","type":"link"}