This small guide to sushi-making, written by a leading Japanese food critic, chronicles the technique, ideals, and recipes of the chef featured in the famed movie Jiro Dreams of Sushi. The book offers Jiro’s perspectives on the seasonal characteristics of fish, his standards for selecting the best possible offerings, and why he has been steadfast in his adherence to some traditions but gladly discarded others. A wealth of photographs demonstrate cutting techniques and highlight the most desirable qualities of different varieties of fish. There’s even a section displaying the differences in maguro caught through all twelve months of the year. Packed with information!
Color photographs throughout. Hardcover.
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