Sushi: Taste & Technique Book Giveaway
Learn the basics, recipes and background of Japan’s most famous fishy dish with this comprehensive guide by DK. We have one free copy to give away!
Turn your house into an authentic sushi bar worthy of any neon-lit, paper lantern-lined Tokyo backstreet with this all-in-one guide to Japan’s most famous culinary export, penned by Hiroki Takemura, former head chef at London’s Nobu restaurant, and well-known Asian fusion specialist Kimiko Barber.
Sushi: Taste and Technique tells you all you need to know about sushi and how to make and eat it. Discover how to source and correctly use the right sushi-making equipment and authentic fresh ingredients, before learning how to recreate your favourite sushi dishes at home with minimal effort and maximum results, using reliable techniques that succeed every time.
The book covers sushi-making basics such as utensils, ingredients and techniques as well as introducing readers to the nuts and bolts of fish, shellfish and roe - with wisdom-packed sections on seafood safety and sustainability, differences between round fish and flatfish, and how to use shellfish and roe - before moving onto the recipes themselves.
The recipe chapter splits up recipes according to the techniques used to make them, from traditional pressed sushi (oshi-zushi) and simple yet delicious scattered sushi (chirashi-zushi) to the more familiar rolled sushi (maki-zushi) and iconic hand-formed sushi (nigiri-zushi). Without adhering to an overly strict definition of “sushi”, it also features dishes on the edge of the traditional sushi canon, introducing recipes for ricebowls, canapes, sashimi and even onigiri sandwiches.