Sushi at Home (Hardcover)

by Kay Shimizu (Author) "Sushi in Japanese literature dates back to the Heian period (AD 794-1185)..." (more)
Key Phrases: vinegared rice mixture, cup vinegared rice, prepared vinegared rice, Add Mixture (more...)

Editorial Reviews

Product Description
If you're looking for an entirely different approach to dining--and a tempting new adventure in taste--this is the book for you. Packed with exciting, easy-to-prepare recipes, this handsome book captures the flavor, the color, and the diversity of sushi. Features lavish full-color photos and detailed illustrations.

About the Author

Kay Shimizu is a Japanese-American who has 35 years of Asian foods teaching and writing experience in the United States. Her cookbooks published by Shufunotomo Company, Tokyo, Japan are as follows:
Asian Cookbook for Beginners
Weight Control with Asian Foods
Gourmet Wok Cooking
Japanese Foods for Health
Cooking with Exotic Mushrooms

Product Details

• Hardcover: 142 pages
• Publisher: Japan Publications Trading (May 15, 1994)
• Language: English
• ISBN-10: 0870409301
• ISBN-13: 978-0870409301
• Product Dimensions: 10.5 x 7.5 x 0.6 inches
• Shipping Weight: 1.7 pounds (View shipping rates and policies)
• Average Customer Review: 3.4 out of 5 stars See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #574,137 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

12 of 12 people found the following review helpful:

4.0 out of 5 stars Not great, not half bad, January 12, 1999

By A Customer

The photography in the book is excellent. Lots of pictures of nicely prepared sushi. The pictures alone offer great ideas. It is divided into well defined sections that do make sense. However, the information provided in the book is not as simple and didactical as you might expect from the title. It almost seems as if the information was pieced together from different sources and nobody took the time to proofread it. It's not impossible to understand as stated before. Beginners will benefit from this book, but maybe it shouldn't be your sole source for sushi info.

23 of 29 people found the following review helpful:

1.0 out of 5 stars Don't even think about it, June 30, 1999

By A Customer

If you are new to sushi making don't even think about buying this book. I was frustrated to the point of killing somebody.

5 of 5 people found the following review helpful:

5.0 out of 5 stars Its basic recipes and techniques worked well for me, January 3, 1999

By	[e-mail] (Chicagoland) - See all my reviews

I bought this book just over six months ago, and we have been having "Sushi Saturday's" ever since. The step-by-step recipe for the seasoned rice (the foundation for sushi) is excellent. The book also has great basic recipes like seasoned shitake (teriaki)and homemade pickled ginger. The techniques for rolling, and creating nigiri were especialy helpful for getting started. Granted, my first try was not great. I still find preparing sushi to be very difficult- but through no fault of this book. However, we have now had several very successful sushi-dinners with friends. I credit this book with getting me started on all the basics.