Quick & Easy Sushi Cook Book
Sushi, which has generated worldwide interest as a health food, is clearly presented in each chapter with color photographs, illustrated techniques, and ingredients used to make Edomae-zushi, traditional sushi. Included are numerous party and entertainment recipes and ideas, using Western ingredients which are readily available in supermarkets. Step-by-step cutting and preparation of each recipe facilitate home sushi making. Recipes are presented, one per page.
About Authors: Heihachiro Tohyama & Yukiko Moriyama - Trunnell (Certified teacher, IACP)
Heihachiro Tohyama, the chief itamae at "Ippachi Fukuzushi", Kanda, the sushi center of Tokyo, was began his apprenticeship at the age of 15. Since the he has been making sushi for 30 years at this restaurant, which is know for its traditional techniques. It's also a place which serves a wide variety of the freshest fish available.
Yukiko Moriyama was graduated from Japan Women's University in 1962 with degree in Home Economics in Tokyo, Japan. Her artist mother who taught her good nutrition was an influence in developing her interest in cooking. She believes that good nutrition aids the vital functions for well-being, physically and mentally. She has taught Japanese cooking in late 1960's in Seattle, Washington. during this period, she also conducted Japanese flower-arranging and Sumi Painting (Japanese brush painting) Classes. Later she attended the University of Oregon, where she majored in Arts.
Her numerous trips to Japan, Hong Kong Korea, Taiwan, Singapore and other parts of Orient enrich her knowledge of new Oriental cooking.
Other cookery books published by the author, Quick & Easy "Tofu Cookbook", "A Taste of Tofu", "Japanese Cuisine for Everyone", Favorite Japanese Dishes", Japanese Snacks & Light Meals", "Chicken Cookbook", Sandwich Cookbook" and "Korean Cooking for Everyone".
CONTENTS:
EDOMAE-ZUSHI
The Fattiest Tuna, Fatty Tuna, Red Tuna, Yellow Jack, Flounder, Gizzard Shad, Horse Mackerel, Sardine, Sillago, Conger Eel, Abalone, Scallop, Horse Clam, Ark Shell, Ark Shell Filament, Trough Shell, Cockle, Octopus, Cuttlefish, Cuttlefish Tentacles, Prawn, Thick Omelet, Herring Roe, Salmon Roe, Sea Urchin, Through Shell Scallop, and Chirashi-Zushi.
PARTY SUSHI
Pressed smoked salmon sushi, Sushi Wrapped in Omelet, Layered Sushi, Chirashi-zushi (1) Vegetable Sushi, Chirashi-zushi (1I) Seafood Sushi, Chirashi-zushi (1II) Chicken Sushi, Inari-Zushi, Log Shaped Sushi, Tazuna-zushi, Small Roll, Medium Roll, Jumbo Roll, Tomoe-zushi (Pair Sushi), Green Roll, Thin Omelet Roll, Tmmaki-zushi (I) Nori Seaveed Roll, Temaki-zushi (II) Temaki Katsuo sheet Roll, Temaki-zushi (III) Thin Omelet Roll, Temaki-zushi (IV) Red Leaf Lettuce Roll, and Molded Sushi.
INFORMATION ON SUSHI
Sushi Rice Making, Fish, Nori Seaweed, Glossary, Special terms Used in Sushi Restaurants, How to Eat Sushi, and Metric Table.