{"product_id":"sushi-the-beginners-guide-isbn-9780982293966","title":"Sushi: The Beginner's Guide","description":"This easy-to-follow, beginner's sushi cookbook is the perfect how-to for making sushi at home in the comfort of your own kitchen. \u003cbr\u003e\u003cbr\u003eNever 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. 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. 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. The menu of sushi recipes is expansive, encompassing hosomaki, saimaki, and all-vegetarian varieties. You will even learn all the right Japanese names for each dish. And everything seems wonderfully doable.\u003cbr\u003e\u003cbr\u003eThe big finish: Aya's specials, the kind of dishes you'll never find in sushi bars--such as Sushi Cake (Chicken \u0026amp;Teriyaki) and Temarizushi (made of tuna, salmon, and avocado)--but that a Japanese mother or grandmother would make for her own family.\u003cb\u003eThe Basics\u003c\/b\u003e \u003cbr\u003eTools for the Sushi Master (or Mistress) \u003cbr\u003eTableware \u003cbr\u003eThe Japanese Pantry \u003cbr\u003eIn a Pickle: How to Make Pickled Ginger \u003cbr\u003eThe Wonders of Wasabi \u003cbr\u003e\u003cb\u003eFish and Seafood\u003c\/b\u003e \u003cbr\u003eHow to Choose a Whole Fish \u003cbr\u003eGlossary \u003cbr\u003eChoosing a Fillet \u003cbr\u003eYou Can Do It! How to Fillet a Whole Fish \u003cbr\u003e\u003cb\u003eSauces\u003c\/b\u003e \u003cbr\u003eHow to Make Sushizu (sushi vinegar) \u003cbr\u003eTsukuri Jyouyu (special soy sauce for sashimi) \u003cbr\u003eKarashisumo Sauce  \u003cbr\u003eTeriyaki Sauce \u003cbr\u003eSpicy Sauce \u003cbr\u003e\u003cb\u003eSashimi\u003c\/b\u003e \u003cbr\u003eIntroduction \u003cbr\u003eHow to Slice a Fillet for Sashimi \u003cbr\u003eSashimi Vegetables \u003cbr\u003eArranged Maguro Sashimi (tuna) \u003cbr\u003eSake Sashimi (salmon) \u003cbr\u003eKawa Suzuki Arai (freshwater bass) \u003cbr\u003eTakosumiso (sliced octopus) \u003cbr\u003e\u003cb\u003eSushi Rice\u003c\/b\u003e \u003cbr\u003e\u003cb\u003eNigiri \u003c\/b\u003e \u003cbr\u003eMaguro Nigiri (tuna) \u003cbr\u003eEbi Nigiri (shrimp) \u003cbr\u003eHow to Boil \u0026amp; Butterfly Jumbo Shrimp \u003cbr\u003eUnagi Kabayaki Nigiri (steamed \u0026amp; teriyaki-broiled eel) \u003cbr\u003eHow to Prepare Unagi Kabayaki (teriyaki-broiled eel) \u003cbr\u003eTamago Nigiri (Japanese omelette) \u003cbr\u003eDashimaki Tamago (how to make a Japanese omelette) \u003cbr\u003e\u003cb\u003eGunkanmaki\u003c\/b\u003e \u003cbr\u003eIkura Gunkanmaki (salmon roe) \u003cbr\u003eEbikko Gunkanmaki (shrimp roe) \u003cbr\u003eMaguro \u0026amp; Uzaru Gunkanmaki (tuna and quail egg) \u003cbr\u003eSpicy Tuna Gunkanmaki  \u003cbr\u003eGrilled Tuna Salad Gunkanmaki \u003cbr\u003eSpicy Shrimp Gunkanmaki \u003cbr\u003eNegi Shima-Aji Gunkanmaki (yellowjack \u0026amp; scallion) \u003cbr\u003eKani \u0026amp; Ebikko Gunkanmaki (shrimp roe \u0026amp; crab) \u003cbr\u003eKani \u0026amp; Ebikko Salad (shrimp roe \u0026amp; crab salad) \u003cbr\u003e\u003cb\u003eTemaki\u003c\/b\u003e \u003cbr\u003eUnatama Temaki (broiled eel, tamale \u0026amp; seasoned shiitake mushroom) \u003cbr\u003eSeasoned Shiitake Mushroom \u003cbr\u003eNegi Maguro Temaki (scallion \u0026amp; tuna) \u003cbr\u003eCalifornia Temaki (shrimp, crab salad \u0026amp; asparagus) \u003cbr\u003eHokkai Temaki (salmon, avocado \u0026amp; cucumber) \u003cbr\u003eNorwegian Temaki (salmon, grilled salmon \u0026amp; salmon roe) \u003cbr\u003e\u003cb\u003eHosomaki\u003c\/b\u003e \u003cbr\u003eTekka Maki (tuna) \u003cbr\u003eEbikyu Maki (shrimp \u0026amp; cucumber) \u003cbr\u003eUnakyu Makin (eel \u0026amp; cucumber) \u003cbr\u003eSake Maki (salmon) \u003cbr\u003eHokkai Maki (salmon \u0026amp; avocado) \u003cbr\u003eTamago Maki (Japanese omelette) \u003cbr\u003e\u003cb\u003eSaimaki\u003c\/b\u003e \u003cbr\u003eMagurotaku Saimaki (tuna \u0026amp; pickled radish) \u003cbr\u003eCalifornia Saimaki (shrimp, asparagus \u0026amp; cucumber) \u003cbr\u003eNorwegian Saimaki (salmon, avocado \u0026amp; scallion) \u003cbr\u003eFutomaki (shrimp \u0026amp; broiled eel) \u003cbr\u003e\u003cb\u003eAll-Vegetarian Sushi\u003c\/b\u003e \u003cbr\u003eShiitake Maki (shiitake mushrooms) \u003cbr\u003eOshinko Maki (pickled radish) \u003cbr\u003eSaishoku Saimaki (mixed vegetables) \u003cbr\u003eAspara Maki (asparagus) \u003cbr\u003eKappa Maki (cucumber) \u003cbr\u003e\u003cb\u003eJapanese Soups\u003c\/b\u003e \u003cbr\u003eMisoshiru (miso soup) \u003cbr\u003eSuimono (fish-flavored clear soup) \u003cbr\u003e\u003cb\u003eKawarizushi\u003c\/b\u003e \u003cbr\u003eOhinasama Chirashi (salmon \u0026amp; broiled eel) \u003cbr\u003eYoufuu Oshizushi (salmon) \u003cbr\u003eSushi Cake (chicken \u0026amp; cashew nut teriyaki) \u003cbr\u003eTemarizushi (tuna, salmon \u0026amp; avocado) \u003cbr\u003eSaladmaki (jumbo shrimp \u0026amp; lettuce)Sushi has been a part of \u003cb\u003eAya Imatani’s\u003c\/b\u003e life since she was a child. She now runs her own catering business.\u003cbr\u003e\u003cbr\u003eFrom the foreword of \u003ci\u003eSushi: The Beginner's Guide\u003c\/i\u003e:\u003cbr\u003e\"And who am I? Not just someone who learned to make sushi at home and is  now writing a book about it—anybody could do that! Sushi has been a part  of my life since infancy. My father owned a sushi bar in Kobe, Japan,  and while other children were playing with blocks, I filleted my first  fish at the age of five! Owning a sushi bar was a demanding business,  and when my brother and I were little, our parents were often busy. But  every night, after closing time, the two of us sat down at the bar just  like grownups and Otosan (Father) made us whatever kind of sushi we  asked for. Now that I've grown up and work in the restaurant business, I  can really appreciate that special attention. For us, it made the hours  of waiting worthwhile, and created a love and respect for sushi I still  feel to this day.\"\u003cb\u003eTools for the Sushi Master\u003c\/b\u003e\u003cbr\u003eHaving the right tools on hand makes it a lot easier and more enjoyable to make sushi, and\u003cbr\u003ewhile some—like a strainer, bowl, measuring cup, and plastic cutting board—you may already\u003cbr\u003ehave,  there are others that you might have to look for in Asian groceries,  health-food stores, and an increasing number of supermarkets. Many are  inexpensive, and some are optional. But for best results, the first  thing you’ll need is a set of authentic Japanese knives.","brand":"Imagine","offers":[{"title":"Default Title","offer_id":44866681602277,"sku":"NP9780982293966","price":15.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780982293966.jpg?v=1767737635","url":"https:\/\/k12savings.com\/products\/sushi-the-beginners-guide-isbn-9780982293966","provider":"K12savings","version":"1.0","type":"link"}