A01=Andy Matsuda
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andymatsuda
authentic Japanese cookbook
Author_Andy Matsuda
automatic-update
beginners guide to sushi
best sushi cookbook
Category1=Non-Fiction
Category=WBN
Category=WBTF
COP=United States
Delivery_Delivery within 10-20 working days
dragon roll
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eq_food-drink
eq_isMigrated=0
eq_isMigrated=2
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how to make sushi
Japanese cuisine
Language_English
make sushi at home
marinated fish
PA=Available
Price_€20 to €50
PS=Active
raw food recipes
roll your own sushi
salmon
scallops
softlaunch
spicy tuna roll
yellowtail
Product details
- ISBN 9781645677086
- Weight: 454g
- Dimensions: 197 x 229mm
- Publication Date: 17 Apr 2023
- Publisher: Page Street Publishing Co.
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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Make Incredible Sushi in Your Own Kitchen.
Learn the essential techniques to make delicious, properly executed sushi with your own two hands, no matter your skill level. From creative rolls and classic nigiri to beautiful sashimi plates, these helpful tutorials will hone your skills with detailed photos that walk you through every motion and movement. Chef Andy Matsuda, a master sushi chef and founder of the Sushi Chef Institute, breaks down his most important lessons on rolling your rolls, cutting your fish and forming your pieces. You’ll sharpen your craftsmanship with each recipe you try—including how to master sushi rice—and foster a deeper appreciation for this traditional cuisine thanks to Chef Andy’s insights and wisdom.
Follow along and make rolls of all varieties—Hosomaki (rice inside), Uramaki (rice outside) and Futomaki (thick rolls)—and enjoy recipes like the Tuna Dragon Roll, Salmon Sunset Roll, Rainbow Roll and more. Practice the classic cutting technique for nigiri (the Sogigiri Neta Cut) then make Tuna, Yellowtail and even Uni nigiri, along with fun variations for seared and marinated pieces. Learn the five most common sashimi cuts and plate up classic ensembles of Salmon and Scallop or Chef Andy’s Combination Plate. Helpful guides even teach you proper Japanese plating and garnishing styles, so you can achieve that quintessential sushi bar look. With Chef Andy’s expert guidance, you’ll make sushi like a master and enjoy your favorite Japanese dishes for years to come.
Chef Andy Matsuda is the founder of the Sushi Chef Institute. He has worked as a sushi chef in restaurants around the globe, including the illustrious Genpachi in Osaka. Andy has been featured by the New York Times, LA Times, Saveur magazine and others. He grew up near Kobe, Japan, and now resides in Los Angeles.
