{"product_id":"the-art-and-science-of-jun-takahashi-9784805317136","title":"The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment","description":"\u003cb\u003eDiscover everything there is to know about sushi!\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eSushi has taken the world by storm. Now, brilliant young Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific knowledge of sushi-making with the world! His mastery of all things sushi is unparalleled and will appeal to professional chefs and sushi amateurs alike. \u003cp\u003e\u003c\/p\u003eWith the help of gorgeous color photos and informative charts and diagrams, Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover the full range of sushi-making topics--from the biology and scientific composition of the ingredients, to the techniques sushi chefs learn over years of difficult training, to basic recipes for Tokyo-style sushi rice, sauces, condiments, and side dishes. The book's sections include lessons on how to: \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFind all types of seafood, such as eel, sea urchins, tuna, etc.\u003c\/li\u003e\n\u003cli\u003eMarinate fish with kombu seaweed.\u003c\/li\u003e\n\u003cli\u003eCure fish with vinegar and sugar.\u003c\/li\u003e\n\u003cli\u003eUse and maintain high-quality Japanese sushi knives and an Ohitsu (a wooden rice container).\u003c\/li\u003e\n\u003cli\u003eRecognize the anatomy of a fish, different ways to cut a fish, and where to find the best meat.\u003c\/li\u003e\n\u003cli\u003eShuck and prepare clams, such as the Mirugai Clam.\u003c\/li\u003e\n\u003cli\u003eIdentify vinegar varieties and soy sauces.\u003c\/li\u003e\n\u003cli\u003ePrepare wasabi as well as grate, boil, and pickle ginger. \u003c\/li\u003e\n\u003cli\u003eCook with heat and the differences between simmering (grilling) and dry-cooking (pan frying).\u003c\/li\u003e\n\u003cli\u003ePerfect traditional Japanese dishes, such as the \u003ci\u003etamago-yaki, \u003c\/i\u003e Japanese Omelet.\u003c\/li\u003e\n\u003cli\u003eRecipes for 23 different types of sushi.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eWhether you're a professional chef, a casual lover of Japanese cuisine, or a sushi fanatic, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Jun Takahashi, Hidemi Sato, Mitose Tsuchida\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 4805317132\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9784805317136\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Tuttle Publishing\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 12\/06\/2022\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 224\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.40lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.20h x 7.80w x 1.10d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 04\/01\/2023 pg. 125","brand":"Jun Takahashi","offers":[{"title":"Hardcover","offer_id":44053117796607,"sku":"9784805317136","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_44662a8e-2f59-41a8-94b2-bc88ff39bfdc.jpg?v=1685022512","url":"https:\/\/www.whiterainbookhouse.com\/products\/the-art-and-science-of-jun-takahashi-9784805317136","provider":"WR Book House","version":"1.0","type":"link"}