Oregon Nikkei Endowment Gift Shop :: Japanese American Books and Gifts

Art of Sushi III: Nigiri & Sashimi
[9492215158]

$20.00

Click to enlarge

with Naomi Kakiuchi and Hajime Sato

When it comes to sushi, nothing takes more skill and technique than making amazing nigiri (to squeeze) and sashimi. Now you can look behind the scenes and discover a master’s secrets for choosing fresh fish, slicing large loins into fillets, then cutting small yet beautiful pieces to eat as is or perch on perfect balls of rice.

Join NuCulinary Asian Cooking School owner Naomi Kakiuchi and sushi chef Hajime Sato—owner of Mashiko Japanese Restaurant in Seattle, Washington—as they show you how to prepare salmon (Sake) and tuna (Maguro), yellow yail (Hamachi), shrimp (Ebi), octopus (Tako), eel (Unagi), flying fsh roe (Tobiko), scallop (Hotate/Kaibashira), and great amberjack (kampachi).

This easy-to-follow video includes:

Tips on choosing the best fish for eating raw (no more wondering or worrying!)
How to store and prepare fish prior to, and after, cutting so it stays fresh
Expert instruction in proper cutting techniques for the most popular fish eaten today so your sushi looks fantastic
Recipes for authentic toppings to take your nigiri to the next level
A lesson on how to choose and care for the tools of the trade—knives
Secrets of cooking and seasoning rice for proper flavor along with Hajime’s recipe for perfect sushi rice from his popular Seattle restaurant
Ideas on presenting beautiful sushi for your friends and family
Bonus Track: How to make Gunkan Maki (Battleship Roll)

Time: 84 minutes

This product was added to our catalog on Wednesday 10 December, 2008.