Book: 304 pages

Publisher: Seibundo Shinkosha (2013/8/23)

Language: Japanese

ISBN-10: 4416613504

ISBN-13: 978-4416613504

Release Date: August 23, 2013

Package size: 25.4 x 17.8 x 3.6 cm

Contents (from "BOOK" database)

The definitive edition that covers traditional Japanese sushi techniques, from knowledge of Edomae nigiri sushi, pressed sushi and stick sushi to how to grate fish.

From the basic knowledge such as how to squeeze nigiri sushi, how to grate fish, basic chopping, how to cook and cut shari, how to make a combined vinegar A definitive book that covers techniques for sushi nigiri, including various fish, squid, prawns, roe, octopus, shellfish, and even Osaka sushi, tea sushi, rolls, inari, chirashi sushi, etc. is. The number of species of fish posted is enormous, and I have taken photographs for over a year, and I have included the details in the photograph. This is a book that can be used in practice as a guidebook for those who aim to become sushi chefs, as a reference book for technical training, and as a handbook with high materiality.