The Book Of Sushi

Description

   


Sushi, that so typical Japanese food, has a history going back to prehistoric times. Over the centuries it has been refined into a surprising number of variations, from the simplest everyday fare--such as tuna wrapped in vinegared rice and crisp vitamin-rich nori seaweed--to elegant and imaginative sushi created for festive occasions. The centerpiece of this book is Edomae-zushi, the delicate, natural, fresh variety first made in Tokyo in the early nineteenth century and now popular throughout the world.  

The sushi shop, with its scrubbed wooden counter and fillets of raw fish sleeping in refrigerated cases right before the diner's eyes, is a memorable experience in itself but faced with such variety--and the special vocabulary of the sushi world--how and what does one order, how does one truly appreciate it? The answers are all here. The reader of The Book of Sushi will come to understand the basics of what the sushi chef must learn during his long apprenticeship: how fish and other seafoods are carefully selected, the season when certain species are at their best, how the fish and rice and other ingredientssome fresh from the mountains rather than the sea--are prepared in the most tasteful and tasty way. Here, too, are the utensils and techniques, fully illustrated, of sushi making and an assessment of the nutritional value of this marvelous, low-calorie source of vitamins and healthy, uncontaminated protein.

The focus is always on the traditional--the best sushi--and with this beautifully illustrated book as a guide, the reader will know not only how to enjoy the sushi shop with savoir-faire, how, in fact, to become a connoisseur, but how to make and serve this intriguing, delightfully refreshing dish at home. Whether you're a near connoisseur or virtual novice, there's always more to learn about sushi. The Book of Sushi is jammed with tips on how to make these succulent morsels yourself, or order them like a veteran at a sushi bar. Learn to tell at a glance if fish is really fresh. Learn just what the sushi master's training entails. Learn just how good for you this dish really is. There's just one drawback: the more you learn about sushi, the more you'll probably start 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 prehistoric times. Over the centuries it has been refined into a surprising number of variations, from the simplest everyday fare--such as tuna wrapped in vinegared rice and crisp vitamin-rich nori seaweed--to elegant and imaginative sushi created for festive occasions. The centerpiece of this book is Edomae-zushi, the delicate, natural, fresh variety first made in Tokyo in the early nineteenth century and now popular throughout the world.

The sushi shop, with its scrubbed wooden counter and fillets of raw fish sleeping in refrigerated cases right before the diner's eyes, is a memorable experience in itself but faced with such variety--and the special vocabulary of the sushi world--how and what does one order, how does one truly appreciate it? The answers are all here. The reader of The Book of Sushi will come to understand the basics of what the sushi chef must learn during his long apprenticeship: how fish and other seafoods are carefully selected, the season when certain species are at their best, how the fish and rice and other ingredientssome fresh from the mountains rather than the sea--are prepared in the most tasteful and tasty way. Here, too, are the utensils and techniques, fully illustrated, of sushi making and an assessment of the nutritional value of this marvelous, low-calorie source of vitamins and healthy, uncontaminated protein.

The focus is always on the traditional--the best sushi--and with this beautifully illustrated book as a guide, the reader will know not only how to enjoy the sushi shop with savoir-faire, how, in fact, to become a connoisseur, but how to make and serve this intriguing, delightfully refreshing dish at home. Whether you're a near connoisseur or virtual novice, there's always more to learn about sushi. The Book of Sushi is jammed with tips on how to make these succulent morsels yourself, or order them like a veteran at a sushi bar. Learn to tell at a glance if fish is really fresh. Learn just what the sushi master's training entails. Learn just how good for you this dish really is. There's just one drawback: the more you learn about sushi, the more you'll probably start liking it. You may find sushi getting to be a habit.

Inside the Sushi Shop:

\"Iras-shai, iras-shai, irasshai!\"

The voices that convey this vigorous and clear greeting the minute you walk into the sushi shop are those of the man who makes the sushi--the itamae-san--and his assistants. Such greetings are not unusual in Japan's restaurants and retail establishments, but there is something special about the variety heard in the sushi shop.

The decor of a sushi shop may vary in accordance with its location and the year it was built, but certain items are essential to all. Most conspicuous is the spotlessly clean hinoki cypress counter, at the back of which, in refrigerated glass cases, are arrayed the colorful, carefully prepared fish, shellfish, vegetables and other ingredients that tempt both eye and palate. Behind the counter, ready to form bite-sized servings by hand, 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 deal of time in the kitchen, seeing to the painstaking preparations which are essential to the apparently effortless virtuosity of the chef's performance. The assistants have climbed the long ladder from kitchen worker to their present status and hope to become sushi chefs themselves someday. Their training is long (at least five years) and not everyone who starts at the bottom rung makes it to the top of the ladder.

For first-time customers, the world of the sushi shop can be a bit perplexing. They may wonder whether to sit at the counter or at one of the tables. Waiters and chefs, who are adept at judging what customers may need, will encourage obvious gourmets to make themselves comfortable at the counter, where they can select and enjoy their favorite sushi. Other customers may be discreetly directed to a table, where they will probably order one of the combination sets and eat and drink little else.

The customers in a shop serving only sushi are not offered a detailed menu after being seated, as they would be in other kinds of restaurants. However, to simplify the task of selection, some sushi shops in Japan do post large, colored diagrams illustrating the standard types of sushi offered almost everywhere. In the United States, solicitous shop proprietors place plastic-covered charts with pictures showing sushi types and ingredients on their tables and counters.

The reason prices are not displayed in the better sushi shops is that maintaining the highest standards depends on buying the finest and freshest fish daily. The availability of the choicest fish varies, and prices in both the fish market and the sushi shop can fluctuate from day to day.

Knowing what to order requires the experience and knowledge sushi chefs devote years to acquiring. Since the new customer can scarcely be expected to command such knowledge, the wisest entry into this world is to ask the man behind the counter what is good that day and to rely on his judgment.

About the Author:
Kinjiro Omae was born in 1910 in the center of Tokyo, the son of a famous sushi maker. He became chairman of the Tokyo Sushi Association and then president of the Federation of Japan Sushi Shops. He was the leading expert on the techniques of making Edomae-zushi, the most popular type of sushi today, and was chairman of the committee which judged sushi-making contests.

Yuzuru Tachibana was born in Tokyo in 1931 and graduated from Gakushuin University in 1955. He holds a professional chef's license, and as president of International Foods Corporation oversaw the management of Benkay, a chain of Japanese restaurants established in eleven major cities of the world.

Jean-Pierre Rampal was born in Marseillle, France, where he studied flute with his father. He was the first flutist to achieve world-wide popularity and has restored the flute to the position it enjoyed during the 18th century. Among the many countries he has visited, Japan holds a special fascination, and he deeply admires all aspects of Japanese culture, particularly its food and especially sushi.

Reviews:
The Joy of Sushi!, 06 Dec 2006
This book is true fun to read. Pictures are spare, elegant, and profuse; for a good ways in the middle of the book, every other page is a full-color photo designed to remind you how various forms of sushi relate to the passing of the seasons.

The text is clear - very readable - and the author's love for the history, tradition and eating of sushi shines through. Tips on what to order don't feel like prescriptions so much as suggestions; I especially appreciated the explanation of which types of fish are good during different parts of the year. The book is crammed with practical information like this - Omae points out that maki rolls should be eaten first, not because of some obscure protocol, but because the seaweed-paper wrapper may not hold up as moisture soaks into it. And it may sound obvious in retrospect, but I'd never actually realized that you're not supposed to dip the rice part of nigiri-zushi into the soy sauce; rather, you hold it 'upside down' and just wet the fish.

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 information will probably enhance the experience. 5 stars!

Real value for money:
This is absolutely the best of the 6 Sushi books I have. In fact the simple form of this book contains the whole idea of sushi - keep it simple and yet delicious. There are not many colour illustrations but the plain line drawings tell you exactly what you need to know about preparing fish or making maki rolls. In addition to actual recipes the book has stories about fish markets and sushi bars in Japan. If you want to have a book which you can leave casually on a coffee table do not buy this book but if you want to know about sushi or even want to make sushi yourself this is the only book you'll ever need.

A Introduction to Sushi:
I found this book to be a fine introduction to sushi and sushi making. Not only are the basic techniques of sushi making described, but the authors also include a wealth of information about sushi in general. Topics covered include the history of sushi, the process of obtaining fish for sushi, the etiquette of sushi eating, and much more. For those interested in simliar books, I must recommend Japanese Cooking: A Simple Art. Together these works will give a novice everything they need to know about sushi and the cooking of Japan.
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A visual feast!, 22 Nov 2005
Reviewer: A reader
Despite working in Tokyo for one month I only sampled Sushi the day before I came home - and loved it!!! In England there are few Sushi bars and most are prohibitively expensive. This book provides an excellent insight into Sushi culture and has enhanced my enjoyment of this delicacy enormously.
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Good book for learning what good sushi is, 7 Jul 2004
Reviewer: A reader
I wanted a book that would help me understand the difference between ordinary sushi (which is all over the place here) and great sushi. After reading this book, you'll know enough about sushi to at least recognize what you're about to eat, and what to do when in a sushi restaurant.
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* Other titles I posted on AvaxHome

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NO Mirrors please !!!

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@To All
Since 6 days I am reporting to Mods and Admins of Avax all members who breake the Avax Rules on my shares:

+ Direct Links In Comments are Forbidden!
+ Mirrors In Comments are Forbidden!

Already in the past 6 days I have reported 9 fellows and the 9 are BANNED from Avaxhome now!  I will keep reporting until this stops!

If you want to be the next member to be BANNED, its very simple...Break the rules!

NOTE: I don't own AvaxHome plus I diden't create the rules, but the rules are for everybody to obay! Rules are everywhere on our civilitation, in your Country, in your City, your Town, your work, your home, your house, etc... and those who don't follow and obay rules, in real life are Banned, Jailed, Punished, etc... so if you don't like or you don't agree with AvaxHome rules, what are you doing here ? ... If you stay, obay the rules and don't complain!

Read AvaxHome F.A.Q./RULES

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    Thank you so much for this awesome book.

    Share forbidden, what a shame.

Thanks anyway

    Hey, but the link is broken! Can you fix it, or allow somebody else to provide another link?

    to smile:

  come on . reload the file OR let other provide MIRRORS.
  DONT be SELFISH.
  The fle is CANCELLED.

    Hi Smile,
Fine this rule stuff, but as soon as the link is dead, there is no other possibility to have it
The more wide spread the info is the easier it is to find
Please re up
Thx

    Yeah, please repost, it's dead already :P

    dead in just a ciuple of hours.. strange

    If you dont want mirrors....dont post.

    @To All
Without trying to insult anyone on here, sometimes many of you made me think that or you are very stupid or none of you understand english!  Its not me who don't allow mirrors, are the AvaxHome owners and Mods who don't allow the use of mirrors on comment area!

An unhappy member or a bastard without a face (becouse don't have the balls to show at front) who run his own selfish business selling accounts to others from leeching from the work of publishers (like me) get mad of the AvaxHome rule (Mirrors or Direct Links In Comments are Forbidden!) and as I was the onwer in here(I am not!) delete all my ebook that I have upload to Rapidshare resently!

This is why you are not able to download from this or any of the theads made by me.  And NO, I am not going to re-upload again this beautiful book, its very frustating to upload something to share with all of you, and see it delated few hours later.

:)


    Dude, smiles, you're in need of english lessons as well. you've made a number of grammatical errors... that aside...

i dont know how new you are here, or why your reading is so selective, but those rules are a bit outdated. If you follow those rules to the letter you'd be posting on/through ftp2share and not rapidshare. i dont remember when and too lazy to search for it but the rules has been changed in the aftermath of ftp2share crapping outfor a while. after that posts were no longer required to be posted on ftp2share and mirrors are once again allowed in comments BUT only if the original post allows it (post has to state specifically no mirrors). So in such cases as this, you said no mirrors and so far everyone has respected that (at least in this post). So don't just quote the part of the rule that works in your favor.

so unless the rules has changed again, this is my latest understanding of how things operate here as far as rules are concerned.

    The only thing this NO MIRRORS thing is doing is sending us, the avaxhome users, to other forums where we can get the same books

Think about it

    I believe the rules should be changed -where the authors links are deleted and they get shitty the "no mirrors" clause should have no effect.  If yo uare unwilling to post again, others should be able to.  Someone please post a mirror.

    i'm looking forward to the nearby day.. when u simply download 1-10 gigs at once of ebooks sorted out for you by sm1 who got nothing better to do!

    wow, you had 9 people BANNED for sharing! you're the one who should be banned, what a JERK. and let me guess, you had 9 mirror makers banned so you could get points ? :)))) i can't think of a single thing you could offer that is more valuable than 9 people taking time selflessly to share.

    Hi pornofish

              Much thanks for the repost of the book.



    Thanks

    [img]178255[/img]

# Paperback: 127 pages
# Publisher: Kodansha International (JPN); Reprint edition (October 1988)
# Language: English

Book Description
Sushi, that so typical Japanese food, has a history going back to prehistoric times. Over the centuries it has been refined into a surprising number of variations, from the simplest everyday fare--such as tuna wrapped in vinegared rice and crisp vitamin-rich nori seaweed--to elegant and imaginative sushi created for festive occasions. The centerpiece of this book is Edomae-zushi, the delicate, natural, fresh variety first made in Tokyo in the early nineteenth century and now popular throughout the world.

The sushi shop, with its scrubbed wooden counter and fillets of raw fish sleeping in refrigerated cases right before the diner's eyes, is a memorable experience in itself but faced with such variety--and the special vocabulary of the sushi world--how and what does one order, how does one truly appreciate it? The answers are all here. The reader of The Book of Sushi will come to understand the basics of what the sushi chef must learn during his long apprenticeship: how fish and other seafoods are carefully selected, the season when certain species are at their best, how the fish and rice and other ingredientssome fresh from the mountains rather than the sea--are prepared in the most tasteful and tasty way. Here, too, are the utensils and techniques, fully illustrated, of sushi making and an assessment of the nutritional value of this marvelous, low-calorie source of vitamins and healthy, uncontaminated protein.

http://rs11.rapidshare.com/files/15274032/Book_of_Sushi.rar

    Thanks Smiles for the book, and thanks Dylan13 for the repost...

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