Sushi Shokunin: Japan's Culinary Masters PDF Download

Author: Andrea Fazzari
Publisher: Assouline Publishing
ISBN: 1614289395
Category : Travel
Languages : en
Pages : 6

View

Book Description
In Japan, cooking often bears aesthetic value, and the making of sushi is exalted as one of the finest culinary crafts. In line with this ideal of food as art, the Japanese often employ the word shokunin, loosely defined as “artisan”, to refer to highly skilled sushi masters. Connoting excellence and devotion to one’s craft, this title is reserved for those who approach their work with an artistic eye and seemingly spiritual sense of purpose, or ikigai.

Author: Nick Sakagami
Publisher: Chartwell
ISBN: 0785843094
Category : Cooking
Languages : en
Pages : 171

View

Book Description
Learn how to source a variety of fish and make delicious sushi at home with the recipes and comprehensive techniques and fundamentals in Sushi Master.

Author: Shinzo Satomi
Publisher: Kodansha USA
ISBN: 1942993285
Category : Cooking
Languages : en
Pages : 266

View

Book Description
Revered restaurateur Jiro’s extended chat on all things sushi shocked the industry and aficionados alike when it was first published in 1997 and has remained indispensable over the years thanks to his nonchalant revelation of top trade secrets. While first and last things cannot be so easily taught and the Sukiyabashi experience has stayed as unique as he warned with a wink, it is no exaggeration to call this book, finally available in English, the Bible of sushi chefs. Based on countless interviews over an extended period by a critic who had been better known for his comfort food expertise, marvelously retaining the maestro’s pleasantly down-to-earth voice, and amply illustrated with color photos, here is a belated surprise gift to all serious lovers of sushi who must rely on the vernacular.

Author: Nick Sakagami
Publisher: Quarry Books
ISBN: 163159673X
Category : Cooking
Languages : en
Pages : 171

View

Book Description
Learn to make sushi at home with lessons from the masters. Nick Sakagami, the only person outside of Japan to earn the designation osakana meister, introduces the fundamentals of sushi, starting with the fish. Photography from Tokyo's Tsukiji fish market offers an inside look at where most of our tuna comes from, and a deep dive into the tools, techniques, and etiquette of sushi ensure you'll never look at a California roll the same way again. Expert recipes from Sakagami's favorite international sushi chefs and clients include variations of: Maki Sashimi Nigiri Onigiri (rice balls) Sushi Master also includes recipes for traditional Japanese soups, including two different types of miso, plus appetizers like tsukemono (Japanese pickles), shishito pepper, and spicy scallop carpaccio. Once you've mastered the staples, you can move on to advanced techniques, such as searing, marinating, aging, and adding garnishes. This comprehensive guide also includes tips on sourcing your ingredients and best practices for sustainability. Sushi Master is your definitive guide to mastering the art of sushi.

Author: Frans De Waal
Publisher: Basic Books
ISBN: 0786724536
Category : Science
Languages : en
Pages : 464

View

Book Description
From the New York Times bestselling author of Mama's Last Hug and Are We Smart Enough to Know How Smart Animals Are?, a provocative argument that apes have created their own distinctive cultures In The Ape and the Sushi Master, eminent primatologist Frans de Waal corrects our arrogant assumption that humans are the only creatures to have made the leap from the natural to the cultural domain. The book's title derives from an analogy de Waal draws between the way behavior is transmitted in ape society and the way sushi-making skills are passed down from sushi master to apprentice. Like the apprentice, young apes watch their group mates at close range, absorbing the methods and lessons of each of their elders' actions. Responses long thought to be instinctive are actually learned behavior, de Waal argues, and constitute ape culture. A delightful mix of intriguing anecdote, rigorous clinical study, adventurous field work, and fascinating speculation, The Ape and the Sushi Master shows that apes are not human caricatures but members of our extended family with their own resourcefulness and dignity.

Author: Mia Detrick
Publisher: Chronicle Books
ISBN: 9780877012382
Category : Cooking
Languages : en
Pages : 100

View

Book Description
The first book written in English on the art of Sushi, Sushi provides the curious with a detailed summary of the origins of sushi, a description of the sushi bar, sushi etiquette, and a veritable encyclopedia of knowledge on sashimi, rice, nigirizushi, makizushi, and Kansai-style sushi. Accompanied by stunning photographs, Sushi is sure to arouse the salivary glands of aficionados of this delicate cuisine as well as inform the curious about this age-old art.

Author: Bobby Suetsugu
Publisher:
ISBN: 9780760759332
Category : Cooking (Fish)
Languages : en
Pages : 212

View

Book Description

Author: Antoni Wiliński
Publisher: Springer
ISBN: 3319151479
Category : Technology & Engineering
Languages : en
Pages : 446

View

Book Description
This book presents a carefully selected and reviewed collection of papers presented during the 19th Advanced Computer Systems conference ACS-2014. The Advanced Computer Systems conference concentrated from its beginning on methods and algorithms of artificial intelligence. Further future brought new areas of interest concerning technical informatics related to soft computing and some more technological aspects of computer science such as multimedia and computer graphics, software engineering, web systems, information security and safety or project management. These topics are represented in the present book under the categories Artificial Intelligence, Design of Information and Multimedia Systems, Information Technology Security and Software Technologies.

Author: Kaz Matsune
Publisher:
ISBN: 9781718008748
Category :
Languages : en
Pages : 347

View

Book Description
From his humble beginnings as an apprentice Sushi Chef at the Hollywood Rock 'n' Roll Sushi restaurant on the Sunset Strip in Hollywood, Kaz Matsune worked his way to becoming a successful educator and business owner of Breakthrough Sushi in San Francisco, the first and only sustainable Team-Building Sushi Class Company in the U.S.Told with wit and humor, Kaz's memoir, How I Became a Sushi Chef: From Apprentice to Teacher, recalls his raucously funny adventures along the way of sex, drugs, romance, celebrities, strippers, and Hollywood Rock 'n Roll Sushi training, as he set out, with no previous culinary experience, to achieve his life-long dream of becoming a sushi chef, while entertaining and educating his readers in the art of making sushi learned from the Sushi Masters who mentored him.

Author: Trevor Corson
Publisher: Harper Collins
ISBN: 006196204X
Category : Nature
Languages : en
Pages : 460

View

Book Description
Everything you never knew about sushi—its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling. The Story of Sushi is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.