This book is a must-have for all chefs who work with fish.
This book introduces 74 different ways of preparing typical sushi ingredients from 35 restaurants, along with process photos.
It starts with fish identification, how to cut the fish, how to age the fish, vinegar and kombujime techniques, and how to cook the fish.
Also included are 161 recipes for “unique sushi appetizers” that shine with the individuality of each restaurant.
- Release Date:
- September, 2018
- SHIBATA SHOTEN