Sushi Making at Home (Paperback)

~ Yasuko Kamimura (Author) "Good sushi depends on the right choice of rice..." (more)
Key Phrases: light shoyu, remaining sushi rice, green perilla (more...)

Editorial Reviews

Product Description

Learn to make the most popular varieties sushi: Chirashi-zushi (scattered), Maki-zushi (rolled), Bou-zushi (bar-shaped) and fancy sushi. Basic ingredients, simple instructions and practical tips are detailed throughout.

About the Author

After graduation from Kagawa Nutrition Junior College, YASUKO KAMIMURA worked for a hospital as nutritionist. Now as a cooking teacher, she plays an active part on TV and writes for magazines. Among her other books are Hamburgers, and Healthy Drinks.

Product Details

• Paperback: 64 pages
• Publisher: Japan Publications Trading (December 15, 1997)
• Language: English
• ISBN-10: 0870409921
• ISBN-13: 978-0870409929
• Product Dimensions: 9.9 x 7.1 x 0.2 inches
• Shipping Weight: 8.8 ounces (View shipping rates and policies)
• Average Customer Review: 3.7 out of 5 stars  See all reviews (10 customer reviews)
• Amazon.com Sales Rank: #727,631 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

39 of 40 people found the following review helpful:

3.0 out of 5 stars Reasonable But Not Great, December 28, 1999

By A Customer

I have been making sushi for about a year and bought this book in the hopes of obtaining a reference for basic techniques and a guide to new new techniques. Overall I am happy with the book, but not as happy as I had hoped. Although there are some good ideas for exotic sushi, there really isn't much included in the way of basic techniques. Techniques for preparing Nigiri-zushi aren't even discussed. Novices would be better off looking elsewhere for instruction; I would recommend The Book of Sushi. Still this can be a vaulable book for intermediate sushi chefs and does include a variety of interesting sushi ideas such as squid sushi. Aditionally, this book is written by a japanese author seemingly for a japanese audience; western readers may have trouble finding some ingredients.

13 of 13 people found the following review helpful:

4.0 out of 5 stars Neat tricks!, December 31, 2000

By	Susan Porjes "Food writer" (Honolulu, HI USA) - See all my reviews (REAL NAME)

This is NOT a book for those hoping to learn how to make restaurant-style nigiri-zushi. Instead it's filled withfull of pictorial step-by-step directions and color photos for making the kinds of easy-to-do sushi Japanese friends might make at home and serve as party fare. You'll find recipes for chirashi-zushi (a bowl of rice with ingredients scattered over the top), maki-zushi (rolled sushi), inari-zushi (sushi rice in fried tofu bags) and oshi-zushi (pressed sushi). Included are a lot of simple but decorative tricks, such as turning fried tofu pockets inside-out for visual variety... and, yes, a sushi "birthday cake."

10 of 10 people found the following review helpful:

4.0 out of 5 stars A great book for home sushi., July 6, 2000

By A Customer

After being introducted to traditional sushi in a Japanese home many years back, I have searched for the right book that would help me replicate what my memory serves me. After purchasing this book and trying several recipes, I have definitely found what I was looking for. The instructions are quite clear with concise listings of ingredients and utensils. Although the color pictures are beautifully done, sometimes their layout can be a bit confusing to the actual "process" of sushi making. I am also fond of the different types of sushi that the book covers... most think sushi consists of "raw fish" only; this book squashes that myth. I have this book at my arm's reach when I am in the mood to recreate my past....the recipes are timeless.