Sushi Master introduces recipes and techniques for sourcing, preparing, and enjoying sushi at home from the only person outside of Japan to be certified as an osakana meister.
Learn to make sushi at home with lessons from the masters. Nick Sakagami, the only person outside of Japan to earn the designation osakana meister, introduces the fundamentals of sushi, starting with the fish.
Photography from Tokyo's Tsukiji fish market offers an inside look at where most of our tuna comes from, and a deep dive into the tools, techniques, and etiquette of sushi ensure youll never look at a California roll the same way again. Expert recipes from Sakagami's favorite international sushi chefs and clients include variations of:
also includes recipes for traditional Japanese soups, including two different types of miso, plus appetizers like tsukemono (Japanese pickles), shishito pepper, and spicy scallop carpaccio. Once youve mastered the staples, you can move on to advanced techniques, such as searing, marinating, aging, and adding garnishes. This comprehensive guide also includes tips on sourcing your ingredients and best practices for sustainability.
is your definitive guide to mastering the art of sushi.
About the Author
Nick Sakagami is the only person outside of Japan to become a certified osakana meister, or fish master.