Sushi Master: An expert guide to sourcing, making and enjoying sushi at home

Figure out how to make sushi at home and addition all the aptitudes, information, and strategies you have to work with crude, practical fish in Sushi Master.

Scratch Sakagami is the main individual outside of Japan to gain the assignment osakana meister, or fish ace. In this book he shares his immense information on everything sushi, including sourcing, assessing, and planning fish, in addition to delightful plans for sushi, soups, vegetable dishes, and that's only the tip of the iceberg, that are ideal for the home cook.

Sakagami, who claims his own fish bringing in and counseling business, begins with the basics, including basic apparatuses, for example, blades and cutting sheets. An introduction on purchasing fish highlights valuable tips on sourcing and evaluating different kinds of value fish, in addition to intriguing data on fishing strategies and supportability.

All parts of fish arrangement are secured, joined by sufficient photographs. Plans, some contributed by regarded gourmet experts, are fast and simple to assemble and highlight an assortment of nigiri (fish, unagi, vegetable), maki (fiery fish move, insect move, mythical serpent roll), and sashimi, in addition to singed tuna fish serving of mixed greens, sushi smoked salmon, Japanese pickles, red miso soup with eggplant, and that's only the tip of the iceberg.

Sushi Master additionally incorporates:

Guidelines for making sushi rice, in addition to bit by bit photographs for making rice balls for nigiri

Dazzling formula and instructional photographs that will direct you through a few cycles

Formula and supper building tips

A glossary of terms and an asset list for formula fixings and instruments

Sushi Master is your authoritative and complete manual for acing the specialty of sushi.

About the Author
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.

This book is phenomenal. I recommend it as a gift for young adults. I plan to purchase this book as a gift for my extended family. I have 20+ years of experience in the fishing industry-in fish processing and sourcing. I was absolutely astounded by the amount of information in this book. Do you know the appropriate way to hold chopsticks? Whether it be table etiquette, sourcing at your neighborhood grocery store, or learning about the history of sushi... this is THE BOOK! It is well-written for the average consumer, sea-foodie, or anyone who has a love for sushi. There continues to be a sense of intimidation for preparation of fish and other seafood at home, this book definitely demystifies home preparation and sourcing. Consumers are starting to make more informed decisions on sourcing their groceries and where they choose to eat out. The author, Nick Sakagami is an incredible resource and wealth of knowledge given his experience and upbringing in the industry. I have a library of seafood, sushi-making, and sourcing books at home, and this is definitely going on top of our coffee table for our guests to explore.-Tanner

I make sushi for a living, and have worked in both high end Michelin Edo style establishments as well as "bang out 400 California rolls for a busy lunch in Union Square" type spots that are basically the equivalent of take-out, American-ized style sushi in both quality of ingredients and the prep (think those salmon and avocado rolls you love to crush after a few beers or rounds of sake at your casual neighborhood spot).I can't even imagine trying to explain to the layman how to make sushi from start to finish, much less write a book about it. It's inevitable that you're going to place emphasis on certain elements that are important to you or stood out in YOUR learning process, while less on other areas. It's just such a broad subject that it really depends on who the target reader is. Are you a home cook that just wants to make some rolls with some friends and have a fun evening? Are you a serious home cook that geeks out on technique and this is a serious hobby that you want to put the time and effort -Evan Eisen

Thats my friends arm on the cover and if ever you are in Oceanside, CA. Stop by his shop"The Wrench & Rodent" and have some of the greatest sushi around!P.S. If you bought a copy bring it with you and Davin will autograph it for you! -Jack L.