From Hiroko Shimbo, the well-known and widely admired authority on Japanese food, here is the most comprehensive, engaging, and instructive book that has ever been written on the fascinating world of sushi—the delights of eating it, preparing it, and savoring it in its many forms.
Shimbo introduces you first to the history of sushi (it started out as a way of preserving fish) and shows how it has evolved into the phenomenon it is today, relished by food lovers the world over. She then takes you into a typical sushi bar—guiding you in all aspects of the experience, from the ordering of sushi and the etiquette of eating it to the appropriate exchange with your sushi chef—all in Japanese, of course (you can tear off this sheet and the one on the back flap to tuck into your pocket so you’ll have these valuable tips with you the next time you visit a sushi bar).
For the home cook there are step-by-step illustrated instructions on how to make sushi rice properly and how to shape the rice around a variety of delicious fillings (primarily of cooked and preserved fish and seafood, omelets, vegetables, and seasonings). There are sauces and accompaniments to complement the sushi meal. A new world will open up as you discover sushi pouches, tossed and arranged sushi salads, sushi for the lunch box, and sushi dolls to make with your children.
Now, along with the professional chef, you are ready to tackle raw fish and seafood, and Shimbo gives you all the tools—what fish to buy, how to be sure that is safe to eat raw, and how to slice it expertly.
It’s all here in this all-encompassing, gloriously illustrated book, along with stories about fishermen, knife makers, tea growers, wasabi farmers, and sake brewers, to inspire American cooks to create, and enjoy, our own perfect sushi.
About the Author
Hiroko Shimbo is an authority on Japanese cuisine, with worldwide recognition. A chef-consultant for restaurants and food companies, Hiroko is also a trained sushi chef, author, media performer, and chef-instructor. Hiroko operates Hiroko's Kitchen, LLC, a consulting company, in New York City. Hiroko's award-winning, best-selling book, "The Japanese Kitchen, "an International Association of Culinary Professionals award finalist and Best of The Best Award by "Food & Wine, "has become the bible for both professional chefs and home cooks. "The Japanese Kitchen "has been translated into Spanish and published in Spain, as "La Cocina Japonesa". Hiroko's second book, "The Sushi Experience, "a James Beard Foundation Award nominee and Gourmand International Award finalist, U.S. section, is the most comprehensive treatment of sushi published in English. The book continues to attract professionals and home cooks. Hiroko has a growing list of clients in the restaurant and food-service industry. She has recently been the principal adviser to the developers of an authentic Japanese curry restaurant, KARE-KEN, in San Francisco, and now serves as the restaurant's executive chef. Hiroko's current restaurant project is the establishment of a quick-service fresh-sushi restaurant in New York City. Hiroko has provided recipe, menu-development, and other services, including demonstrations and lectures to companies, such as New York Mutual Trading Company, Zojirushi America Corporation, JETRO (Japan External Trade Organization), AVI Foodsystems, Inc., Bon Appetit Management Company, Unilever, UMass Dining, P.F. Chang's China Bistro, and Ruth's Chris Steak House. Hiroko offers Japanese cooking courses-The Essentials of Japanese Cuisine-at the French Culinary Institute/International Culinary Center in New York City. She is also a frequent guest chef at Worlds of Flavors Conference at the Culinary Institute of America, Greystone, in Napa Valley, California. Hiroko appears in the media and online through her own Web site, hirokoskitchen.com, through her blog, and through Twitter @hirokoshimbo, as well as on such services as About.com. Hiroko is a member of the Women Chefs and Restaurateurs, Culinary Historians of New York, The Author's Guild, and is a sushi adviser for the Blue Ocean Institute.
Jim Smith was the co-author of Soul Searching: An Unofficial Guide To The Life and Trials of Ally McBeal and Virgin Film books on Tim Burton and the James Bond films, and author of Manhattan Dating Game: An Unofficial and Unauthorised Guide to Sex and the City. He has written about television for a variety of publications and is also a regular film reviewer, also writing features for Film Review.