Now, anyone can go from sushi novice to sushi samurai--slicing, filleting, and making rolls like a master Never before have the techniques of this most popular Asian cuisine been as attractively presented, as easy to follow, and as temptingly photographed as they are in this beginner\'s guide.
The big finish: Aya\'s specials, the kind of dishes you\'ll never find in sushi bars--such as Sushi Cake (Chicken &Teriyaki) and Temarizushi (made of tuna, salmon, and avocado)--but that a Japanese mother or grandmother would make for her own family..
And everything seems wonderfully doable.
You will even learn all the right Japanese names for each dish.
The menu of sushi recipes is expansive, encompassing hosomaki, saimaki, and all-vegetarian varieties.
She discusses all the tools, foods, and paraphernalia; lays out the methods for making vinegars and sauces; and demonstrates how to make sashimi creations so special they aren\'t even found in many sushi bars.
With the help of an unbelievable number of close-up photos, expert Aya Imatani virtually takes would-be chefs by the hand, leading them through every delectable step of the process.
Now, anyone can go from sushi novice to sushi samurai--slicing, filleting, and making rolls like a master Never before have the techniques of this most popular Asian cuisine been as attractively presented, as easy to follow, and as temptingly photographed as they are in this beginner\'s guide
