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Nick Sakagami was born in Tokyo and owns his own seafood importing and consulting businesses. A longtime resident of Los Angeles, he is the only person outside of Japan to be certified as an osakana meister, or fish master. He can identify every fish species and hundreds of subspecies by taste, feel, sight and smell. And he has an expertise in tuna. Sakagami believes he has a responsibility to share what he knows with consumers of seafood and the seafood industry. He got his start working part time for a seafood wholesaler in Japan. His entire body would smell like fish. But that excited him and so he decided to explore that feeling around the world. He talks to wholesalers about sustainable fishing and good import practices and is influential with high end restaurants on their buying practices.
Preface
INTRODUCTION
What Is Sushi?
FUNDAMENTALS
Tools
Buying Seafood
Ingredients
Fish Preparation
RECIPES
Rice
Appetizers
Maki
Nigiri
Sashimi
Soups
Garnishes
APPENDIX
Sustainability You Can Practice
Glossary
Resources
Chef Contributors
About the Author
Acknowledgments
Index
| Erscheinungsjahr: | 2023 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Buch |
| Seiten: | 168 |
| ISBN-13: | 9780785843092 |
| ISBN-10: | 0785843094 |
| Einband: | Gebunden |
| Autor: | Sakagami, Nick |
| Hersteller: | Quarto Publishing Group USA Inc |
| Maße: | 211 x 262 x 18 mm |
| Von/Mit: | Nick Sakagami |
| Erscheinungsdatum: | 21.09.2023 |
| Gewicht: | 0,79 kg |
Nick Sakagami was born in Tokyo and owns his own seafood importing and consulting businesses. A longtime resident of Los Angeles, he is the only person outside of Japan to be certified as an osakana meister, or fish master. He can identify every fish species and hundreds of subspecies by taste, feel, sight and smell. And he has an expertise in tuna. Sakagami believes he has a responsibility to share what he knows with consumers of seafood and the seafood industry. He got his start working part time for a seafood wholesaler in Japan. His entire body would smell like fish. But that excited him and so he decided to explore that feeling around the world. He talks to wholesalers about sustainable fishing and good import practices and is influential with high end restaurants on their buying practices.
Preface
INTRODUCTION
What Is Sushi?
FUNDAMENTALS
Tools
Buying Seafood
Ingredients
Fish Preparation
RECIPES
Rice
Appetizers
Maki
Nigiri
Sashimi
Soups
Garnishes
APPENDIX
Sustainability You Can Practice
Glossary
Resources
Chef Contributors
About the Author
Acknowledgments
Index
| Erscheinungsjahr: | 2023 |
|---|---|
| Genre: | Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Buch |
| Seiten: | 168 |
| ISBN-13: | 9780785843092 |
| ISBN-10: | 0785843094 |
| Einband: | Gebunden |
| Autor: | Sakagami, Nick |
| Hersteller: | Quarto Publishing Group USA Inc |
| Maße: | 211 x 262 x 18 mm |
| Von/Mit: | Nick Sakagami |
| Erscheinungsdatum: | 21.09.2023 |
| Gewicht: | 0,79 kg |
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