Sushi: Técnica y Sabor de Kimiko Barber

Sushi by Kimiko Barber and Hiroki Takemura.

The definitive guide to making sushi, updated with brilliant recipes that include the latest trends.

Explore the fresh flavours and huge variety of sushi, from pressed, rolled and stuffed sushi to the most current specialities: in bowls, balls and burritos.

Easy-to-follow recipes and step-by-step photographs that will help you master the cutting and shaping techniques needed to prepare sushi and sashimi at home. Essential for anyone who wants to make authentic sushi.

Sushi is simply “rice seasoned with vinegar, with a filling or topping of raw, marinated, cured or cooked fish or seafood, vegetables or egg”. In Japan, sushi is hugely popular; it is enjoyed not only in public establishments but also at home, with the whole family.

Internationally, it is Japan's most famous food. The formal, sophisticated appearance of sushi can make some people feel uncomfortable. Fortunately, there are no strict rules of etiquette; nonetheless, being at ease with the etiquette will not only help you relax but also enjoy the meal more.

Contents:

• What is sushi?
• Sushi etiquette.
• Drinks to go with sushi.
• The basics.
• Fish, seafood and roe.
• Making sushi.