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Sushi: Taste and Technique, by Kimiko Barber, Hiroki Takemura
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This title provides an invaluable guide to sushi etiquettte and customs and includes a unique fish identification guide, which details over 20 kinds of fish and shellfish and how to prepare them.
- Sales Rank: #3950350 in Books
- Published on: 2002-09-26
- Original language: English
- Number of items: 1
- Dimensions: 8.78" h x .87" w x 6.93" l, 1.75 pounds
- Binding: Hardcover
- 256 pages
From Library Journal
Although training is required to become a master sushi chef like Takemura, who first presided over London's Nobu and has worked at New York's Nobu, one can make versions of the dish at home. Together with Barber, who teaches Japanese and Asian fusion cooking, Takemura provides dozens of color photographs that show how to prepare step by step "scattered," stuffed, pressed, rolled, and hand-formed sushi. In addition, there are chapters on eating at a sushi bar and proper etiquette-helpful for anyone intimidated by the very idea-along with a section of basics covering equipment, ingredients, and techniques (the chapters on preparing fish would be useful to anyone who cooks it). The book concludes with a glossary, an international restaurant guide, and a listing of mail-order/online sources. This unique book is recommended for most collections.
Copyright 2002 Reed Business Information, Inc.
Review
"beautifully illustrated" and "explains everything you need to know about sushi ingredients, even sushi etiquette". Decanter
About the Author
Kimiko Barber regularly demonstrates Japanese and other Asian fusion cooking at Books for Cooks, Notting Hill. Hiroki Takemura was head sushi chef at Nobu, London from 1996. He is currently opening his own restaurant in London's Knightsbridge.
Most helpful customer reviews
4 of 4 people found the following review helpful.
One of the nine books that cover all you need to know about Japanese Cuisine
By Former Rater
What do you need to know to enjoy Japanese cooking at home?
Here, in Kimiko Barber's seminal work, is found the standards for all of Sushi preparation. From rice preparation (and, the variations on the delicate vinegar/sugar/salt seasoning for Sushi Meshi), to choosing and preparing fish, shellfish, and roe; and, the famous Japanese omelet and its variations; and, how to make pressed Sushi, Nigiri, Hand Formed, and Scattered Sushi - you simply cannot find a more concise and definitive guide.
Add to your bookshelf: Japanese Cooking, A Simple Art by Shizuo Tsuji; and, every book by Harris Salat and Tadashi Ono (Japanese Hot Pots, The Japanese Grill, Japanese Soul Cooking), the works of Elizabeth Andoh: Washoku: Recipes from the Japanese Home Kitchen,
Kansha: Celebrating Japan's Vegan and Vegetarian Traditions.
Those seven books are all one needs to have a thorough grasp of the techniques and standards of Japanese cooking for the home chef. That's not all there is to Japanese cuisine, of course - consider these two additions one as art and the other as a guide:
The world of Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant by Yoshihiro Murata is beyond gorgeous and beyond the skills of even advanced home chefs.
Izakaya: The Japanese Pub Cookbook by Mark Robinson
5 of 5 people found the following review helpful.
Perhaps *the* book on sushi
By Michigoon
No other work that I have ever laid my hands on has been such a masterful treatment of sushi, unless that work was a hefty tome that would end up languishing on a shelf. This book covers everything anyone from a beginner to a master would need, and does it in a total size that you can pack with you on a trip or in any kitchen.
What you get:
-History. It makes a massive difference to your sushi appreciation, and your cooking, when you know where sushi came from. Vinegar-laden rice began as a preservation method, protecting fresh coastal fish for inland transport. Tips like these provide insight into why you prepare sushi the way you do, that no simple ingredient list can ever convey.
-Information. Not only do you get a breakdown of traditional and modern ingredients and tools, but also thorough breakdowns of why you use what items and what the pitfalls may be- for example, how the "wasabi paste" in your local market probably isn't wasabi.
-Building blocks. It's been said that you can put basically anything into a sushi roll, so where a book really needs good focus is on preparing the rice, technique for rolling, and generally everything before the "recipe" of what to throw in the roll. This book includes all the building blocks in the necessary detail.
-Plenty of advanced tips. Individual butcher diagrams of common fish and how to prepare them. Recipes to put your fundamentals into practice are delicious and well placed, from the simple to the nearly impossible. Tool lists include all of the rare, authentic, and historic items so even a master chef might find a piece to experiment with.
Simply put, if you want to make or enjoy sushi, you need this book now. No other work is even close to being this concise, while maintaining the proper depth of information.
2 of 2 people found the following review helpful.
Loved the book
By Lana
I'm a sushi beginner and based on other people's review I purchased this book. I cooked sushi rice about 10 times now and it came out perfect every time (and I'm not using the rice cooker)! My rolls look and taste just like at a sushi bar. Great instructions and illustrations for everything: from all types of fish to necessary equipment and sushi making instructions. This book has what you'll need to learn how to make, serve and enjoy delicious and beautiful sushi. However, keep in mind that this book only mentions soy and tamari souses. I had to ask my local sushi shef the names of my favorite sauces he used on my sushimi and maki rolls: i.e. unagi (eel) and ponzu souses. Overall, I am very pleased with the book and literally cooking something new couple of times a week.
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