Muko-Ita Fish Cutting Techniques is an essential expert guide to preparing sashimi for professional chefs and serious amateurs. Created by the prestigious Japanese Culinary Academy, it’s a high-quality written book with beautiful photos and design. The Complete Book of Sushi features traditional, contemporary and innovative sushi recipes you can make at home. It also provides information about the health benefits of sushi, etiquette, traditional customs and eating at a sushi restaurant. Sushi Modoki: The Japanese Art and Craft of Vegan Sushi is the world’s first and only vegan sushi cookbook. Modoki means to mimic in Japanese, and you’ll find tomatoes instead of fatty tuna, mushrooms instead of scallops, and carrots instead of salmon, and a lot more in this book.

Top sushi chefs share cooking techniques, create masterpieces and inspire others. The younger generation, in turn, challenges them, creates trends and uses creativity to challenge the classic foundations of sushi craft. United together, these wonderful people create new amazing recipes and rethink old ones, openly discuss the problems of the sushi industry, food safety, change the specifics of the profession right now! Join the sushi community and change the world together, improve the working environment in restaurants by talking openly about existing problems, inspire others to do beautiful things and get inspired yourself! The Sushi Book created by all of us. Because all magic is about collaboration and connection. Together it's powerful, creative and fun! Sushi Book is a sushi guide and recipe hub created and edited by the community. Anyone can become a sushi chef if they love sushi and do it! Includes recipes for vegetarian sushi, sashimi (raw fish), sushi rice, soups, decorative sushi, sauces, accompaniments, condiments and drinks Learn how to make vegetarian sushi: nigiri (hand-pressed), maki (rolled), futomaki (jumbo rolls), gunkan (seaweed-wrapped – also known as battleship or warship rolls), inari (tofu-wrapped), temaki (hand-rolled) and urumaki (inside out rolls) Marissa Baggett has brought together years of sushi experience to this cookbook full of exciting and eclectic recipes.

Learn how to make five types of sushi: nigiri (hand-pressed), maki (rolled), chirashi (scattered), oshi (pressed), fukusa (stuffed) and sashimi (raw fish) Includes sections about essential authentic sushi ingredients and techniques: Edo-style nigiri sushi (hand-pressed), wasabi, nori (seaweed), rice, nihonshu (sake), and classic fish and shellfish

Dekura, Treloar and Yoshii’s book is comprehensive with step-by-step instructions and photos for every recipe. The Complete Guide to Sushi and Sashimi is a must-have sushi cookbook for beginners, enthusiasts and professional chefs. It’s both easy-to-follow with lots of useful colour photography, and comprehensive enough to develop more advanced sushi-making skills.Discover the art of sashimi, advanced Japanese knife skills, and the cultural and historical context about eating raw fish in Japan

Includes detailed sections with photos about filleting and cutting techniques for tuna, salmon, sea bream, bonito, yellowtail, flounder and more

Edomae Sushi: Art, Tradition, Simplicity – Kiuo Shimizu

Sushi: Taste and Techniques is an easy to understand sushi-making guide with beautiful illustrations. Organised into three sections – basics; fish, shellfish and roe; and making and sushi – it covers everything from utensils, ingredients and recipes to sushi etiquette. Sushi Chef: Sukiyabashi Jiro is the ultimate ‘Edomae’ (Tokyo Bay) sushi guide and cookbook with colourful stories from revered chef and restaurateur Jiro Ono (from Jiro Dreams of Sushi). A delightful book to learn from the world’s most famous sushi master with beautiful photography, detailed instructions and well-thought-out explanations. Sushi Book is really free! * No banner ads. * No mailings, notifications ,etc. * Only the content you need.

Discover Jiro Ono’s secret recipes which make up the seasonal flavours of his restaurant, his techniques, and has fascinating stories from decades of experience Whether you’re a beginner starting, an enthusiast who wants to develop further or a professional chef who wants to discover sushi’s soul, making sushi just got easier. Includes precise instructions about preparing seafood and making seasonal sushi: nigiri (hand-pressed), maguro (tuna), maki (rolled), gunkan maki (warship roll with seaweed), sushi rice and a lot moreThe Complete Guide to Sushi and Sashimi: Includes 625 Step-by-Step Photographs – Jeffrey Elliot and Robby Cook Shinzo Satomi has created the ‘Sushi Chef Bible’ – a must-have for serious sushi lovers and sushi chefs looking to master their practice. Sushi is Japan’s most famous dish which has spawned dozens of cookbooks showing you how to make sushi. For sure, you’ll find the best recipes in books by sushi chefs and Japanese sushi masters. Kimiko Barber and Hiroki Takemura have created an excellent resource for traditional Japanese-style and contemporary sushi cooking techniques. Japanese chef Iina has created a unique and inventive cookbook with delicious, healthy and colourful vegan sushi recipes.