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    Sushi and Sashimi (Contemporary Kitchen S.) (Hardback) By (author) Yasuko Fukuoka


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    DescriptionThis guide to cooking authentic Japanese sushi and sashimi offers 17 recipes that show in clear step-by-step format how to make all the well-known sushi and sashimi dishes, plus some regional specialities. Basic recipes and techniques are also provided, as well as information on unusual Japanese ingredients. Recipes include favourite sushi dishes such as Nori-rolled Sushi and Su-meshi in Tofu Bags plus other lesser-known yet equally as delicious recipes. The sashimi recipes combine colour and flavour to perfection; recipes include Marinated salmon with avocado, tangy Scallops in Mustard Sauce and refreshing Seared Swordfish with Citrus Dressing. Each recipe is beautifully prepared to be pleasing to the eye as well as to the palate. The techniques and ingredients section at the back of the book provides a full step-by-step description of essential basic recipes and techniques, such as how to cook perfect sushi rice every time, and how to make the all-important dashi stock. Information on equipment particular to Japanese cooking, such as utensils for cooking rice, chopsticks and serving equipment, is also included.

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  • Full bibliographic data for Sushi and Sashimi

    Sushi and Sashimi
    Authors and contributors
    By (author) Yasuko Fukuoka
    Physical properties
    Format: Hardback
    Number of pages: 64
    Width: 209 mm
    Height: 212 mm
    Thickness: 15 mm
    Weight: 445 g
    ISBN 13: 9780754808183
    ISBN 10: 0754808181

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.1
    BIC geographical qualifier V2: 1FPJ
    BIC subject category V2: WBN, WBVS
    LC subject heading:
    DC21: 641.5952
    BIC subject category V2: 1FPJ
    BISAC V2.8: CKB048000
    Edition statement
    illustrated edition
    Illustrations note
    75 photographs
    Anness Publishing
    Imprint name
    Publication date
    01 October 2001
    Publication City/Country
    Author Information
    Yasuko Fukuoka was born in Tokyo, and established herself there as a successful musician and composer. Since moving to England, she has continued to work as a musician, while also expanding her field of work to include journalism and multimedia creation. Numerous nation-wide concert tours in Japan provided Yasuko with the opportunity to gain much knowledge about regional Japanese food and her love of writing and of food is here combined for the first time.