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Sushi art cookbook : the complete guide to kazari sushi / Ken Kawasumi ; translated from Japanese by Sanae Ishida.

By: Kawasumi, Ken.
Contributor(s): Ishida, Sanae [translator.].
Material type: materialTypeLabelBookPublisher: Japan : Tuttle Publishing, an imprint of Periplus Editions (HK) Ltd., [2017]Copyright date: ©2017Description: 128 pages : colour illustrations ; 26 cm.Content type: text | still image Media type: unmediated Carrier type: volumeISBN: 9784805314371; 4805314370.Other title: Kazari sushi.Uniform titles: Kazarizushi no gijutsu. English Subject(s): Sushi | Cooking, JapaneseDDC classification: 641.82 | 641.82 Summary: NATIONAL & REGIONAL CUISINE. Entertain your friends and family with sushi that looks as fantastic as it tastes! As the world's appetite for Japanese sushi continues to skyrocket, the Sushi Art Cookbook introduces readers to the art of creating sushi that looks as fantastic as it tastes! Author Ken Kawasumi principal lecturer at the Japanese Sushi Institute is the pioneering chef behind Kazari Maki Sushi. The designs revealed by slicing the sushi logs into delicious morsels can be understated or refined, expressive or playful whatever suits the occasion! A sushi cookbook like no other, this guide to decorative Kazari Maki Sushi includes: How to prepare your ingredients, including delicious sushi rice. How to assemble, roll, press and cut Sushi correctly. How to arrange ingredients for amazing cross-section imagery.
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Enhanced descriptions from Syndetics:

Entertain your friends and family with sushi that looks as fantastic as it tastes!

As the world's appetite for Japanese sushi continues to skyrocket, the Sushi Art Cookbook introduces readers to the art of creating sushi that looks as fantastic as it tastes! Author Ken Kawasumi--principal lecturer at the Japanese Sushi Institute--is the pioneering chef behind Kazari Maki Sushi . The designs revealed by slicing the sushi logs into delicious morsels can be understated or refined, expressive or playful--whatever suits the occasion!

A sushi cookbook like no other, this guide to decorative Kazari Maki Sushi includes: Instructions on how to prepare sushi rice, ingredients, and garnishes Essential sushi rolling and pressing techniques 85 designs from simple to sophisticated Detailed color photographs, documenting step-by-step assembly Anyone can create these simple-to-sophisticated sushi recipes and designs: Chrysanthemum Bunny Clown Smiley-Face Panda Cherry Blossom Guitar Penguin Bonsai Tree Samurai and much more!

Translation of: Kazarizushi no gijutsu: kazarimakizushi kara saikuzushi made subete no gijutsu ga shūtoku dekiru.

NATIONAL & REGIONAL CUISINE. Entertain your friends and family with sushi that looks as fantastic as it tastes! As the world's appetite for Japanese sushi continues to skyrocket, the Sushi Art Cookbook introduces readers to the art of creating sushi that looks as fantastic as it tastes! Author Ken Kawasumi principal lecturer at the Japanese Sushi Institute is the pioneering chef behind Kazari Maki Sushi. The designs revealed by slicing the sushi logs into delicious morsels can be understated or refined, expressive or playful whatever suits the occasion! A sushi cookbook like no other, this guide to decorative Kazari Maki Sushi includes: How to prepare your ingredients, including delicious sushi rice. How to assemble, roll, press and cut Sushi correctly. How to arrange ingredients for amazing cross-section imagery.

Translated from Japanese.

Reviews provided by Syndetics

Publishers Weekly Review

This fun and instructive guide from Kawasumi, one of Japan's most highly acclaimed sushi chefs and a principal lecturer at the Japanese Sushi Institute, teaches home cooks to create exquisite maki and sushi that are almost too striking to eat. This is a complete guide, beginning with the basic tools needed, best practices, and professional tips for handling, rolling, and cutting. His expert tutelage starts with simple rolls and shapes including squares, triangles, and raindrops. Shaped rolls are combined to form flower rolls; patterns made with various colored and shaped ingredients eventually become more detailed and awe-inspiring. Rolls shaped like smiley faces and clowns are whimsical and accessible; samurai, penguins, and reindeer require more precision and patience. Kawasumi provides a step-by-step cutting guide, complete with photos, to show differentiations between preparing tuna, whitefish, and squid, and to explain rice-shaping basics and decorative knife work. There are instructions for sculpting squid in the form of cherry blossoms, rabbits, and peacocks as well as guidelines for experimenting with such toppings as roe and nori. Kawasumi has provided an excellent guide that's perfect for those looking to step up their sushi game. (Dec.) © Copyright PWxyz, LLC. All rights reserved.