Top critical review
2 people found this helpful
on April 10, 2008
This is the third book I've gotten in the last few weeks in a quest to learn about cutting and presentation. This is the first book that shows me different slicing techniques, which is what I was searching for.
My husband and I are sashimi/sushi fans. But every time we go for dinner, it costs between $75-$125 depending on what we're drinking. Once or twice a month is fine, but we would get out of hand and dine out 3 times a week. That's just unacceptable, but I refuse to give up sushi...and I will not subject myself to market (even Trader Joes) sushi. So we decided to give this place online a try and buy sushi grade fish in bulk and freeze it and much to my dismay it came REALLY fresh, but not cut the way the restaurant hands it to me. I made it through my first dinner, though I mangled a few pieces and created some chunks of fish that I'd never seen served to me before.
The book, while it shows me different cutting techniques, it doesn't really elaborate on the specific types of fish. But it illustrates these techniques with a salmon and a tuna, so I could deduce from there. The presentation of the different fish gives me something to aspire to. But I do have some complaints about this book.
My major gripe about this book is that there isn't one mention of mirugai in here. I would suspect that this book would at least give a technique or two on how to prep mirugai. But it only mentions it in the glossary. Also no mention of fluke.
Also, I had a dream this book would give a good miso ginger dressing, but alas...it did not. But the Chirizu sauce is wonderful. We'd thought a dish served to us at our local sushi spot was served with a spicy ponzo sauce only to discover, it was this. I would have never known if not for this book.
I do agree with the previous reviewer that the ingredients can be hard to get. I live close to an Asian Food Market, so I'm able to get a lot there. But the fish is hard to come by, and for that I resorted to gambling with an online company but ended up being extremely pleased and have become a regular customer, which has saved us a lot of money.
I also agree that this book isn't for beginners. I think you have to have an appreciation for sushi - not just rolls - to enjoy this book.