Katsuji Yamamoto

Indeholder "Introduction", "Nigiri-Zushi and Maki", "Other Types of Sushi and Sashimi", "Sushi Bar", "Tea", "Drinks with Sushi", "Sushi and Health", "Sushi at Home", "In the Kitchen", "Sushi Techniques", "Buying Fish", "Filleting Fish", "Vegetables", "Other Ingredients", "Dashi and Soup", "Preparing Kampyō and Shiitake", "Garnishes", "Sushi Rice", "Nigiri-Zushi Technique", "Maki Technique", "Abalone (Awabi)", "California Roll and Vegetable Roll", "Clams", "Egg Pancake (Tomago)", "Large Rolls (Futo-maki)", "Halibut (Hirame) and Salmon (Sake)", "Deep-Fried Tofu (Inari)", "Mackerel (Saba) and Gizzard Shad (Kohada)", "Octopus (Tako)", "Rainbow Roll", "Roe", "Scallops (Hotate-Gai) and Oysters (Kaki)", "Scattered Sushi (Chirashi-Zushi)", "Sea Bream (Tai)", "Sea Eel (Anago) and Eel (Unagi)", "Sea Urchin (Uni)", "Prawns (Ebi)", "Smoked Salmon", "Spicy Sushi", "Squid (Ika)", "Temaki", "Tiger Eye", "Tuna (Maguro), Yellowtail (Hamachi), Bonita (Kaisuo) and Swordfish (Ma-kajiki)", "The Four Seasons", "Glossary", "Index".

Udmærket lille bog med fif til at lave sushi selv. God råvarer, en skarp kniv og omhyggelighed.… (altro)