RealPower
Fri 7 November 2008, 06:16 pm GMT +0200
The Book Of Sushi
<!--quoteo-->
QUOTE
<!--quotec-->Discoverhow to enjoy the sushi shop with savoir-faire, how to become aconnoisseur, and even how to make and serve this intriguing,delightfully refreshing dish in your own home.
Sushi, that sotypical Japanese food, has a history going back to prehistoric times.Over the centuries it has been refined into a surprising number ofvariations, from the simplest everyday fare--such as tuna wrapped invinegared rice and crisp vitamin-rich nori seaweed--to elegant andimaginative sushi created for festive occasions. The centerpiece ofthis book is Edomae-zushi, the delicate, natural, fresh variety firstmade in Tokyo in the early nineteenth century and now popularthroughout the world.
The sushi shop, with its scrubbed woodencounter and fillets of raw fish sleeping in refrigerated cases rightbefore the diner's eyes, is a memorable experience in itself but facedwith such variety--and the special vocabulary of the sushi world--howand what does one order, how does one truly appreciate it? The answersare all here. The reader of The Book of Sushi will come to understandthe basics of what the sushi chef must learn during his longapprenticeship: how fish and other seafoods are carefully selected, theseason when certain species are at their best, how the fish and riceand other ingredientssome fresh from the mountains rather than thesea--are prepared in the most tasteful and tasty way. Here, too, arethe utensils and techniques, fully illustrated, of sushi making and anassessment of the nutritional value of this marvelous, low-caloriesource of vitamins and healthy, uncontaminated protein.
Thefocus is always on the traditional--the best sushi--and with thisbeautifully illustrated book as a guide, the reader will know not onlyhow to enjoy the sushi shop with savoir-faire, how, in fact, to becomea connoisseur, but how to make and serve this intriguing, delightfullyrefreshing dish at home. Whether you're a near connoisseur or virtualnovice, there's always more to learn about sushi. The Book of Sushi isjammed with tips on how to make these succulent morsels yourself, ororder them like a veteran at a sushi bar. Learn to tell at a glance iffish is really fresh. Learn just what the sushi master's trainingentails. Learn just how good for you this dish really is. There's justone drawback: the more you learn about sushi, the more you'll probablystart liking it. You may find sushi getting to be a habit.
Product Description:
Sushi,that so typical Japanese food, has a history going back to prehistorictimes. Over the centuries it has been refined into a surprising numberof variations, from the simplest everyday fare--such as tuna wrapped invinegared rice and crisp vitamin-rich nori seaweed--to elegant andimaginative sushi created for festive occasions. The centerpiece ofthis book is Edomae-zushi, the delicate, natural, fresh variety firstmade in Tokyo in the early nineteenth century and now popularthroughout the world.
The sushi shop, with its scrubbed woodencounter and fillets of raw fish sleeping in refrigerated cases rightbefore the diner's eyes, is a memorable experience in itself but facedwith such variety--and the special vocabulary of the sushi world--howand what does one order, how does one truly appreciate it? The answersare all here. The reader of The Book of Sushi will come to understandthe basics of what the sushi chef must learn during his longapprenticeship: how fish and other seafoods are carefully selected, theseason when certain species are at their best, how the fish and riceand other ingredientssome fresh from the mountains rather than thesea--are prepared in the most tasteful and tasty way. Here, too, arethe utensils and techniques, fully illustrated, of sushi making and anassessment of the nutritional value of this marvelous, low-caloriesource of vitamins and healthy, uncontaminated protein.
Thefocus is always on the traditional--the best sushi--and with thisbeautifully illustrated book as a guide, the reader will know not onlyhow to enjoy the sushi shop with savoir-faire, how, in fact, to becomea connoisseur, but how to make and serve this intriguing, delightfullyrefreshing dish at home. Whether you're a near connoisseur or virtualnovice, there's always more to learn about sushi. The Book of Sushi isjammed with tips on how to make these succulent morsels yourself, ororder them like a veteran at a sushi bar. Learn to tell at a glance iffish is really fresh. Learn just what the sushi master's trainingentails. Learn just how good for you this dish really is. There's justone drawback: the more you learn about sushi, the more you'll probablystart liking it. You may find sushi getting to be a habit.
Inside the Sushi Shop:
\"Iras-shai, iras-shai, irasshai!\"
Thevoices that convey this vigorous and clear greeting the minute you walkinto the sushi shop are those of the man who makes the sushi--theitamae-san--and his assistants. Such greetings are not unusual inJapan's restaurants and retail establishments, but there is somethingspecial about the variety heard in the sushi shop.
The decor ofa sushi shop may vary in accordance with its location and the year itwas built, but certain items are essential to all. Most conspicuous isthe spotlessly clean hinoki cypress counter, at the back of which, inrefrigerated glass cases, are arrayed the colorful, carefully preparedfish, shellfish, vegetables and other ingredients that tempt both eyeand palate. Behind the counter, ready to form bite-sized servings byhand, stands the sushi chef in his starched white coat and white hat.His busy helpers may be there too, although they must spend a good dealof time in the kitchen, seeing to the painstaking preparations whichare essential to the apparently effortless virtuosity of the chef'sperformance. The assistants have climbed the long ladder from kitchenworker to their present status and hope to become sushi chefsthemselves someday. Their training is long (at least five years) andnot everyone who starts at the bottom rung makes it to the top of theladder.
For first-time customers, the world of the sushi shopcan be a bit perplexing. They may wonder whether to sit at the counteror at one of the tables. Waiters and chefs, who are adept at judgingwhat customers may need, will encourage obvious gourmets to makethemselves comfortable at the counter, where they can select and enjoytheir favorite sushi. Other customers may be discreetly directed to atable, where they will probably order one of the combination sets andeat and drink little else.
The customers in a shop serving onlysushi are not offered a detailed menu after being seated, as they wouldbe in other kinds of restaurants. However, to simplify the task ofselection, some sushi shops in Japan do post large, colored diagramsillustrating the standard types of sushi offered almost everywhere. Inthe United States, solicitous shop proprietors place plastic-coveredcharts with pictures showing sushi types and ingredients on theirtables and counters.
The reason prices are not displayed in thebetter sushi shops is that maintaining the highest standards depends onbuying the finest and freshest fish daily. The availability of thechoicest fish varies, and prices in both the fish market and the sushishop can fluctuate from day to day.
Knowing what to orderrequires the experience and knowledge sushi chefs devote years toacquiring. Since the new customer can scarcely be expected to commandsuch knowledge, the wisest entry into this world is to ask the manbehind the counter what is good that day and to rely on his judgment.
About the Author:
KinjiroOmae was born in 1910 in the center of Tokyo, the son of a famous sushimaker. He became chairman of the Tokyo Sushi Association and thenpresident of the Federation of Japan Sushi Shops. He was the leadingexpert on the techniques of making Edomae-zushi, the most popular typeof sushi today, and was chairman of the committee which judgedsushi-making contests.
Yuzuru Tachibana was born in Tokyo in1931 and graduated from Gakushuin University in 1955. He holds aprofessional chef's license, and as president of International FoodsCorporation oversaw the management of Benkay, a chain of Japaneserestaurants established in eleven major cities of the world.
Jean-PierreRampal was born in Marseillle, France, where he studied flute with hisfather. He was the first flutist to achieve world-wide popularity andhas restored the flute to the position it enjoyed during the 18thcentury. Among the many countries he has visited, Japan holds a specialfascination, and he deeply admires all aspects of Japanese culture,particularly its food and especially sushi.
Reviews:
The Joy of Sushi!, 06 Dec 2006
Thisbook is true fun to read. Pictures are spare, elegant, and profuse; fora good ways in the middle of the book, every other page is a full-colorphoto designed to remind you how various forms of sushi relate to thepassing of the seasons.
The text is clear - very readable - andthe author's love for the history, tradition and eating of sushi shinesthrough. Tips on what to order don't feel like prescriptions so much assuggestions; I especially appreciated the explanation of which types offish are good during different parts of the year. The book is crammedwith practical information like this - Omae points out that maki rollsshould be eaten first, not because of some obscure protocol, butbecause the seaweed-paper wrapper may not hold up as moisture soaksinto it. And it may sound obvious in retrospect, but I'd never actuallyrealized that you're not supposed to dip the rice part of nigiri-zushiinto the soy sauce; rather, you hold it 'upside down' and just wet thefish.
This book will make you want to go out and eat more sushi,and if you're a thoughtful person like me, all that good informationwill probably enhance the experience. 5 stars!
Real value for money:
Thisis absolutely the best of the 6 Sushi books I have. In fact the simpleform of this book contains the whole idea of sushi - keep it simple andyet delicious. There are not many colour illustrations but the plainline drawings tell you exactly what you need to know about preparingfish or making maki rolls. In addition to actual recipes the book hasstories about fish markets and sushi bars in Japan. If you want to havea book which you can leave casually on a coffee table do not buy thisbook but if you want to know about sushi or even want to make sushiyourself this is the only book you'll ever need.
A Introduction to Sushi:
Ifound this book to be a fine introduction to sushi and sushi making.Not only are the basic techniques of sushi making described, but theauthors also include a wealth of information about sushi in general.Topics covered include the history of sushi, the process of obtainingfish for sushi, the etiquette of sushi eating, and much more. For thoseinterested in simliar books, I must recommend Japanese Cooking: ASimple Art. Together these works will give a novice everything theyneed to know about sushi and the cooking of Japan.
------------------
A visual feast!, 22 Nov 2005
Reviewer: A reader
Despiteworking in Tokyo for one month I only sampled Sushi the day before Icame home - and loved it!!! In England there are few Sushi bars andmost are prohibitively expensive. This book provides an excellentinsight into Sushi culture and has enhanced my enjoyment of thisdelicacy enormously.
------------------
Good book for learning what good sushi is, 7 Jul 2004
Reviewer: A reader
Iwanted a book that would help me understand the difference betweenordinary sushi (which is all over the place here) and great sushi.After reading this book, you'll know enough about sushi to at leastrecognize what you're about to eat, and what to do when in a sushirestaurant.<!--QuoteEnd-->
<!--QuoteEEnd-->
Link:
<!--c1-->
CODE
<!--ec1-->http://kewlshare.com/dl/096380d1045a/KO-TBOS.rar.html
<!--quoteo-->
QUOTE
<!--quotec-->Discoverhow to enjoy the sushi shop with savoir-faire, how to become aconnoisseur, and even how to make and serve this intriguing,delightfully refreshing dish in your own home.
Sushi, that sotypical Japanese food, has a history going back to prehistoric times.Over the centuries it has been refined into a surprising number ofvariations, from the simplest everyday fare--such as tuna wrapped invinegared rice and crisp vitamin-rich nori seaweed--to elegant andimaginative sushi created for festive occasions. The centerpiece ofthis book is Edomae-zushi, the delicate, natural, fresh variety firstmade in Tokyo in the early nineteenth century and now popularthroughout the world.
The sushi shop, with its scrubbed woodencounter and fillets of raw fish sleeping in refrigerated cases rightbefore the diner's eyes, is a memorable experience in itself but facedwith such variety--and the special vocabulary of the sushi world--howand what does one order, how does one truly appreciate it? The answersare all here. The reader of The Book of Sushi will come to understandthe basics of what the sushi chef must learn during his longapprenticeship: how fish and other seafoods are carefully selected, theseason when certain species are at their best, how the fish and riceand other ingredientssome fresh from the mountains rather than thesea--are prepared in the most tasteful and tasty way. Here, too, arethe utensils and techniques, fully illustrated, of sushi making and anassessment of the nutritional value of this marvelous, low-caloriesource of vitamins and healthy, uncontaminated protein.
Thefocus is always on the traditional--the best sushi--and with thisbeautifully illustrated book as a guide, the reader will know not onlyhow to enjoy the sushi shop with savoir-faire, how, in fact, to becomea connoisseur, but how to make and serve this intriguing, delightfullyrefreshing dish at home. Whether you're a near connoisseur or virtualnovice, there's always more to learn about sushi. The Book of Sushi isjammed with tips on how to make these succulent morsels yourself, ororder them like a veteran at a sushi bar. Learn to tell at a glance iffish is really fresh. Learn just what the sushi master's trainingentails. Learn just how good for you this dish really is. There's justone drawback: the more you learn about sushi, the more you'll probablystart liking it. You may find sushi getting to be a habit.
Product Description:
Sushi,that so typical Japanese food, has a history going back to prehistorictimes. Over the centuries it has been refined into a surprising numberof variations, from the simplest everyday fare--such as tuna wrapped invinegared rice and crisp vitamin-rich nori seaweed--to elegant andimaginative sushi created for festive occasions. The centerpiece ofthis book is Edomae-zushi, the delicate, natural, fresh variety firstmade in Tokyo in the early nineteenth century and now popularthroughout the world.
The sushi shop, with its scrubbed woodencounter and fillets of raw fish sleeping in refrigerated cases rightbefore the diner's eyes, is a memorable experience in itself but facedwith such variety--and the special vocabulary of the sushi world--howand what does one order, how does one truly appreciate it? The answersare all here. The reader of The Book of Sushi will come to understandthe basics of what the sushi chef must learn during his longapprenticeship: how fish and other seafoods are carefully selected, theseason when certain species are at their best, how the fish and riceand other ingredientssome fresh from the mountains rather than thesea--are prepared in the most tasteful and tasty way. Here, too, arethe utensils and techniques, fully illustrated, of sushi making and anassessment of the nutritional value of this marvelous, low-caloriesource of vitamins and healthy, uncontaminated protein.
Thefocus is always on the traditional--the best sushi--and with thisbeautifully illustrated book as a guide, the reader will know not onlyhow to enjoy the sushi shop with savoir-faire, how, in fact, to becomea connoisseur, but how to make and serve this intriguing, delightfullyrefreshing dish at home. Whether you're a near connoisseur or virtualnovice, there's always more to learn about sushi. The Book of Sushi isjammed with tips on how to make these succulent morsels yourself, ororder them like a veteran at a sushi bar. Learn to tell at a glance iffish is really fresh. Learn just what the sushi master's trainingentails. Learn just how good for you this dish really is. There's justone drawback: the more you learn about sushi, the more you'll probablystart liking it. You may find sushi getting to be a habit.
Inside the Sushi Shop:
\"Iras-shai, iras-shai, irasshai!\"
Thevoices that convey this vigorous and clear greeting the minute you walkinto the sushi shop are those of the man who makes the sushi--theitamae-san--and his assistants. Such greetings are not unusual inJapan's restaurants and retail establishments, but there is somethingspecial about the variety heard in the sushi shop.
The decor ofa sushi shop may vary in accordance with its location and the year itwas built, but certain items are essential to all. Most conspicuous isthe spotlessly clean hinoki cypress counter, at the back of which, inrefrigerated glass cases, are arrayed the colorful, carefully preparedfish, shellfish, vegetables and other ingredients that tempt both eyeand palate. Behind the counter, ready to form bite-sized servings byhand, stands the sushi chef in his starched white coat and white hat.His busy helpers may be there too, although they must spend a good dealof time in the kitchen, seeing to the painstaking preparations whichare essential to the apparently effortless virtuosity of the chef'sperformance. The assistants have climbed the long ladder from kitchenworker to their present status and hope to become sushi chefsthemselves someday. Their training is long (at least five years) andnot everyone who starts at the bottom rung makes it to the top of theladder.
For first-time customers, the world of the sushi shopcan be a bit perplexing. They may wonder whether to sit at the counteror at one of the tables. Waiters and chefs, who are adept at judgingwhat customers may need, will encourage obvious gourmets to makethemselves comfortable at the counter, where they can select and enjoytheir favorite sushi. Other customers may be discreetly directed to atable, where they will probably order one of the combination sets andeat and drink little else.
The customers in a shop serving onlysushi are not offered a detailed menu after being seated, as they wouldbe in other kinds of restaurants. However, to simplify the task ofselection, some sushi shops in Japan do post large, colored diagramsillustrating the standard types of sushi offered almost everywhere. Inthe United States, solicitous shop proprietors place plastic-coveredcharts with pictures showing sushi types and ingredients on theirtables and counters.
The reason prices are not displayed in thebetter sushi shops is that maintaining the highest standards depends onbuying the finest and freshest fish daily. The availability of thechoicest fish varies, and prices in both the fish market and the sushishop can fluctuate from day to day.
Knowing what to orderrequires the experience and knowledge sushi chefs devote years toacquiring. Since the new customer can scarcely be expected to commandsuch knowledge, the wisest entry into this world is to ask the manbehind the counter what is good that day and to rely on his judgment.
About the Author:
KinjiroOmae was born in 1910 in the center of Tokyo, the son of a famous sushimaker. He became chairman of the Tokyo Sushi Association and thenpresident of the Federation of Japan Sushi Shops. He was the leadingexpert on the techniques of making Edomae-zushi, the most popular typeof sushi today, and was chairman of the committee which judgedsushi-making contests.
Yuzuru Tachibana was born in Tokyo in1931 and graduated from Gakushuin University in 1955. He holds aprofessional chef's license, and as president of International FoodsCorporation oversaw the management of Benkay, a chain of Japaneserestaurants established in eleven major cities of the world.
Jean-PierreRampal was born in Marseillle, France, where he studied flute with hisfather. He was the first flutist to achieve world-wide popularity andhas restored the flute to the position it enjoyed during the 18thcentury. Among the many countries he has visited, Japan holds a specialfascination, and he deeply admires all aspects of Japanese culture,particularly its food and especially sushi.
Reviews:
The Joy of Sushi!, 06 Dec 2006
Thisbook is true fun to read. Pictures are spare, elegant, and profuse; fora good ways in the middle of the book, every other page is a full-colorphoto designed to remind you how various forms of sushi relate to thepassing of the seasons.
The text is clear - very readable - andthe author's love for the history, tradition and eating of sushi shinesthrough. Tips on what to order don't feel like prescriptions so much assuggestions; I especially appreciated the explanation of which types offish are good during different parts of the year. The book is crammedwith practical information like this - Omae points out that maki rollsshould be eaten first, not because of some obscure protocol, butbecause the seaweed-paper wrapper may not hold up as moisture soaksinto it. And it may sound obvious in retrospect, but I'd never actuallyrealized that you're not supposed to dip the rice part of nigiri-zushiinto the soy sauce; rather, you hold it 'upside down' and just wet thefish.
This book will make you want to go out and eat more sushi,and if you're a thoughtful person like me, all that good informationwill probably enhance the experience. 5 stars!
Real value for money:
Thisis absolutely the best of the 6 Sushi books I have. In fact the simpleform of this book contains the whole idea of sushi - keep it simple andyet delicious. There are not many colour illustrations but the plainline drawings tell you exactly what you need to know about preparingfish or making maki rolls. In addition to actual recipes the book hasstories about fish markets and sushi bars in Japan. If you want to havea book which you can leave casually on a coffee table do not buy thisbook but if you want to know about sushi or even want to make sushiyourself this is the only book you'll ever need.
A Introduction to Sushi:
Ifound this book to be a fine introduction to sushi and sushi making.Not only are the basic techniques of sushi making described, but theauthors also include a wealth of information about sushi in general.Topics covered include the history of sushi, the process of obtainingfish for sushi, the etiquette of sushi eating, and much more. For thoseinterested in simliar books, I must recommend Japanese Cooking: ASimple Art. Together these works will give a novice everything theyneed to know about sushi and the cooking of Japan.
------------------
A visual feast!, 22 Nov 2005
Reviewer: A reader
Despiteworking in Tokyo for one month I only sampled Sushi the day before Icame home - and loved it!!! In England there are few Sushi bars andmost are prohibitively expensive. This book provides an excellentinsight into Sushi culture and has enhanced my enjoyment of thisdelicacy enormously.
------------------
Good book for learning what good sushi is, 7 Jul 2004
Reviewer: A reader
Iwanted a book that would help me understand the difference betweenordinary sushi (which is all over the place here) and great sushi.After reading this book, you'll know enough about sushi to at leastrecognize what you're about to eat, and what to do when in a sushirestaurant.<!--QuoteEnd-->
<!--QuoteEEnd-->
Link:
<!--c1-->
CODE
<!--ec1-->http://kewlshare.com/dl/096380d1045a/KO-TBOS.rar.html