Sushi is easy to make and a great meal for little hands, Eat With Your Hands: Sushi for Kids, is a fun styled sushi cookbook for children eight years and older. The author breaks the introduction into sections with topics such as Adults Before You Start, Children Before You Start, Let's Talk About Sushi, Equipment and Tools, Essential Ingredients for Sushi, Japanese Groceries, Vegetables & herbs and Fish & Seafood. By teaching them sushi-making basics with easy to follow instructions the young sushi makers can then go onto japanese favourites such as soups, snacks and desserts and a great drink section.
There is a comprehensive section teaching them how to throw their own Sushi Party including making decorations with origami paper, creating hanging paper lantrns and name tags. as well as making a traditional Norn from origami paper. The author also explains the different types of sushi parties that the children can hold. To conclude there is a fantastic section for troubleshooting which had the top nine things that can go wrong when making sushi and how to avoid and or fix these common mistakes.
About the Author
Hideo was born in Yotsuya, Tokyo. His cooking training commenced (while he was still at school) in the family restaurants, where he learnt from his parents the principles of sushi and kappou-ryori food preparation, cooking and presentation that had been passed down through the generations of his family. At the same time he learnt the philosophy of Chakaiseki (the tea ceremony cuisine), Teikanryu Shodoo (calligraphy), Ikenobou-Ryuuseiha (flower arranging) and Hocho Shiki (the cooking knife's ceremony) at the Shijyoushinryuu School by Master Teacher Shishikura Soken.
After years of cooking and demonstrating in Japan, Hideo's interests led him to Europe to study classical French cuisine, and then to England, and later the USA where he was able to combine his skills in Japanese and European cuisine by working as a cooking demonstrator in California. He settled in Sydney and established his own catering company. He is a Master of Literature through the Shijyoushinryuu School and author of several Japanese cookbooks.
Number Of Pages: 192
Published: 24th June 2013
Dimensions (cm): 23.0 x 22.1 x 2.6
Weight (kg): 0.97