Sushi Master: An Expert Guide To Sourcing, Making And Enjoying Sushi At Home

Sushi Master: An Expert Guide To Sourcing, Making And Enjoying Sushi At Home

Learn to make sushi at home and gain all the skills, knowledge, and techniques you need to work with raw, sustainable fish in Sushi Master. Nick Sakagami is the only person outside of Japan to earn the designationosakana meister, orfish master. In this book he shares his vast knowledge of all things sushi, includingsourcing, evaluating, and preparing fish, plus delicious recipes forsushi, soups, vegetable dishes, and more, that are perfect for the home cook. Sakagami, who owns his own seafood importing and consulting business, starts with the fundamentals, includingessential tools such as knives and cutting boards. A primer onbuying seafood features useful tips onsourcing and assessing various types of quality fish, plus fascinating information onfishing methods and sustainability. All aspects offish preparation are covered, accompanied by ample photos. Recipes, some contributed by respected chefs, are quick and easy to put together and feature a variety ofnigiri (tuna, unagi, vegetable),maki (spicy tuna roll, spider roll, dragon roll), andsashimi, plus searedalbacore tuna salad,sushi smoked salmon, Japanese pickles,red miso soup with eggplant, and more.Sushi Master also includes:Instructions for making sushi rice, plus step-by-step photos for making rice balls for nigiriGorgeous recipe and instructional photos that will guide you through several processesRecipe and meal-building tipsA glossary of terms and a resource list for recipe ingredients and toolsSushi Master?s your definitive andcomprehensive guide to mastering the art of sushi.?eviewFor anyone starting out making sushi at home, or who wants to know more about the types of fish used in sushi, this is the book for you. - J.J. O'Donoghue, The Japan Times"Nick Sakagami is the leading expert on fish and sustainable fishing practices. In Sushi Master, he shares that wealth of knowledge with you so that you can buy safe, healthy fish with confidence and then use them to prepare delicious sushi in your own kitchen." ?- Jason Travi, Executive Chef, Amazon GOAbout the AuthorNick Sakagami was born in Tokyo and owns his own seafood importing and consulting businesses. A longtime resident of Los Angeles, he is the only person outside of Japan to be certified as an osakana meister, or fish master. He can identify every fish species and hundreds of subspecies by taste, feel, sight and smell. And he has an expertise in tuna. Sakagami believes he has a responsibility to share what he knows with consumers of seafood and the seafood industry. He got his start working part time for a seafood wholesaler in Japan. His entire body would smell like fish. But that excited him and so he decided to explore that feeling around the world. He talks to wholesalers about sustainable fishing and good import practices and is influential with high end restaurants on their buying practices.