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An authoritative guide on how to eat sushi by master chef Jiro Ono, subject of the award-winning documentary Jiro Dreams of Sushi. Succinct yet comprehensive, this little jewel of a book takes you through the seasonal offerings at Ono’s famed restaurant, Sukiyabashi Jiro. Descriptions of each type of sushi, featuring commentary from master Ono, are accompanied by beautiful full-page photography. You’ll learn the seasons in which the sushi is best served, the correct methods of eating it with either fingers or chopsticks, and how and when to use condiments. Small, portable, and stylish, Sushi: Jiro Gastronomy is the distillation of a lifetime’s worth of knowledge and a great gift for sushi lovers everywhere.
Revered restaurateur Jiro Ono’s (Jiro Dreams of Sushi) extended chat on all things sushi shocked the industry and aficionados alike when it was first published in 1997 and has remained indispensable over the years thanks to his nonchalant revelation of top trade secrets. While first and last things cannot be so easily taught and the Sukiyabashi experience has stayed as unique as he warned with a wink, it is no exaggeration to call this book, finally available in English, the Bible of sushi chefs. Based on countless interviews over an extended period by a critic who had been better known for his comfort food expertise, marvelously retaining the maestro’s pleasantly down-to-earth voice, and amply illustrated with color photos, here is a belated surprise gift to all serious lovers of sushi who must rely on the vernacular.
In 19th-century Edo, as busy and bustling as Tokyo, workers needed quick meals, and sushi made from vinegar-seasoned fish and rice was nutritious and invigorating. This book includes dozens of types of sushi, with large pictures and instructive text on each page, explaining the ingredients and techniques of Edomae sushi. Top sushi master Kikuo Shimizu, now 71 years old, reveals the secrets of Edomae sushi, the traditional sushi of Tokyo. By reading this book, you'll learn how real sushi in Tokyo is made, by an artisan sushi chef. Edomae literally means in
Nominated for the Glenfiddich Food Book of the Year Award, this timeless volume is the first and only book of its kind on the subject. A Dictionary of Japanese Food helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Definitions in ordinary cookbooks and standard dictionaries--such as akebia for akebi, sea cucumber for namako, plum for ume--can be inadequate, misleading, or just plain wrong. Richard Hoskings eliminates the mystery by ensuring that each entry in the Japanese-English section includes the Japanese term in Roman script; the term in kana or kanji or both; a Latin name where appropriate; an English definition; and, for most entries, a short annotation. The English-Japanese section defines important English food terms in Japanese and annotates those needing explanation. One hundred small line drawings make it easy for readers to identify everything from mitsuba to the okoze fish, and seventeen appendices address the most critical elements of Japanese cuisine, from the making of miso and the structure of the Japanese meal to the tea ceremony. Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, A Dictionary of Japanese Food will continue to help both food lovers and visitors to Japan discover the wonders of one of the world's great cuisines.
Ramen, gyoza, fried chicken, udon, pork belly buns, and other boldly flavored, stick-to-your ribs dishes comprise Southern Japanese soul food. The antidote to typical refined restaurant fare, this hearty comfort food has become popular in the US as street food and in ramen bars. In a unique package that includes a cool exposed binding, Nanban brings home cooks the best of these crave-inducing treats. From pungent kimchi to three types of Japanese fried chicken, and with a primer on Japanese ingredients and substitutions, Nanban is the perfect cookbook for any lover of Asian food.
The world's top 500 food experiences - ranked! We asked the planet's top chefs, food writers and our food-obsessed authors to name their favourite, most authentic gastronomic encounters. The result is a journey to Mozambique for piri-piri chicken, Japan for bullet train bento boxes, San Sebastian pintxos bars, and a further 497 of the most exciting eateries anywhere on Earth. Ultimate Eatlist is the follow-up to our bestselling Ultimate Travelist and is a must-own bucket list for foodies and those who love to travel. You'll discover the planet's most thrilling and famous culinary experiences, the culture behind each one, what makes them so special, and why the experience is so much more than what's in the plate, bowl or glass in front of you. How many have you tried and what's your number one? With contributions from Monica Galetti, Curtis Stone, Mark Hix, Ben Shewry, Dan Hunter, Ping Coombes, Gail Simmons, Tony Singh, Elena Arzak, and many more. Entries include: Laksa, Malaysia Grilled octopus, Greece Smorrebrod, Denmark Ceviche, Peru Po boy, USA Steak tartare, France Bibimbap, Korea Dim Sum, Hong Kong Reindeer Stew, Finland Jerked chicken, Jamaica Asado, Argentina Shakshuka, Israel Pho, Vietnam Wildfoods Festival, New Zealand The Fat Duck restaurant, UK Tokyo sushi counters, Japan Bistecca alla Fiorentina, Italy Adelaide Central Market, Australia Grilled fish, Seychelles Irish stew New York Reuben delis, USA About Lonely Planet: Lonely Planet is a leading travel media company and the world's number one travel guidebook brand, providing both inspiring and trustworthy information for every kind of traveller since 1973. Over the past four decades, we've printed over 145 million guidebooks and grown a dedicated, passionate global community of travellers. You'll also find our content online, on mobile, video and in 14 languages, 12 international magazines, armchair and lifestyle books, ebooks, and more. Important Notice: The digital edition of this book may not contain all of the images found in the physical edition.
100 delicious recipes featuring game and foraged ingredients showcase the pleasure of cooking from the woods Respected French chef and writer Jean-François Mallet has assembled 100 delicious recipes featuring game and foraged ingredients, such as chestnuts, dandelion leaves, nettles, and wild strawberries. Organized into chapters based on food type - furred game (venison, wild boar, hare); feathered game (partridge, pheasant, quail); mushrooms, herbs, and snails; and nuts and berries - the recipes encourage readers to source and discover the pleasure of cooking game and wild foods. From sauteed venison with port and chestnuts to stuffed partridge with kale, these beautifully illustrated dishes bring the flavours of the woods directly into home kitchens.
Everyone knows how to live the good life in Paris, Provence, or Tuscany. Now, Matthew Amster-Burton makes you fall in love with Tokyo. Experience this exciting and misunderstood city through the eyes of three Americans vacationing in a tiny Tokyo apartment. Follow 8-year-old Iris on a solo errand to the world's greatest supermarket, picnic on the bullet train, and eat a staggering array of great, inexpensive foods, from eel to udon. A humorous travel memoir in the tradition of Peter Mayle and Bill Bryson, Pretty Good Number One is the next best thing to a ticket to Tokyo. Includes a new afterword by the author featuring Christmas in Tokyo, fried UFOs, a robotic sushi restaurant, and more. "The layers of the city, its extraordinary food pleasures, its quirkinesses, emerge as the author and his family spend an intense month living in Tokyo and exploring widely...Warning: this book will make you hungry. You'll yearn, as I do, to catch the next plane to Tokyo, so you can get eating." —Naomi Duguid, writer and traveler; her most recent book is BURMA: Rivers of Flavor (Artisan 2012) "This is the book I've been hoping Matthew would write: smart, opinionated, and wickedly funny, crammed with in-the-know tips and observations about visiting Tokyo. From the intricacies of garbage sorting to the chirpy jingle for the local supermarket, the pleasures of pan-fried soup dumplings to the pain of junsai, I laughed, cringed, and got so hungry that I had to eat three bowls of cereal to make it to the end. I love this book." —Molly Wizenberg, author of A Homemade Life and creator of Orangette
Fun and easy recipes inspired by favorite Pokémon characters! Create delicious dishes that look like your favorite Pokémon characters—from desserts to pizza—with more than 35 fun, easy recipes. Make a Pokéball sushi roll, Pikachu ramen or mashed Meowth potatoes for your next party, weekend activity or powered-up lunch box. Create delicious dishes—from desserts to pizza—that look like your favorite Pokémon characters with more than 35 easy, fun recipes. Make a Poké Ball sushi roll, Pikachu ramen, or Meowth mashed potatoes for your next party, weekend activity, or powered-up lunch box.
Discover everything there is to know about sushi! Sushi has taken the world by storm. Now, brilliant young Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific knowledge of sushi-making with the world! His mastery of all things sushi is unparalleled and will appeal to professional chefs and sushi amateurs alike. With the help of gorgeous color photos and informative charts and diagrams, Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover the full range of sushi-making topics--from the biology and scientific composition of the ingredients, to the techniques sushi chefs learn over years of difficult training, to basic recipes for Tokyo-style sushi rice, sauces, condiments, and side dishes. The book's sections include lessons on how to: Find all types of seafood, such as eel, sea urchins, tuna, etc. Marinate fish with kombu seaweed. Cure fish with vinegar and sugar. Use and maintain high-quality Japanese sushi knives and an Ohitsu (a wooden rice container). Recognize the anatomy of a fish, different ways to cut a fish, and where to find the best meat. Shuck and prepare clams, such as the Mirugai Clam. Identify vinegar varieties and soy sauces. Prepare wasabi as well as grate, boil, and pickle ginger. Cook with heat and the differences between simmering (grilling) and dry-cooking (pan frying). Perfect traditional Japanese dishes, such as the tamago-yaki, Japanese Omelet. Recipes for 23 different types of sushi. Whether you're a professional chef, a casual lover of Japanese cuisine, or a sushi fanatic, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.