Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Qty:1
  • List Price: $20.00
  • Save: $6.05 (30%)
FREE Shipping on orders with at least $25 of books.
In Stock.
Ships from and sold by Amazon.com. Gift-wrap available.
Sushi: Taste and Techniqu... has been added to your Cart
FREE Shipping on orders over $25.
Condition: Used: Good
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

Sushi: Taste and Techniques Hardcover – August 29, 2002

4.8 out of 5 stars 88 customer reviews

See all 8 formats and editions Hide other formats and editions
Price
New from Used from
Hardcover
"Please retry"
$13.95
$4.61 $0.01

Featured Asian cuisine cookbooks
Cook Korean!: A Comic Book with Recipes
Cook Korean!: A Comic Book with Recipes
Cook Korean!: A Comic Book with Recipes
$13.95 FREE Shipping on orders with at least $25 of books. In Stock. Ships from and sold by Amazon.com. Gift-wrap available.
click to open popover

Frequently Bought Together

  • Sushi: Taste and Techniques
  • +
  • BambooMN Brand - Sushi Rolling Kit - 2x rolling mats, 1x rice paddle, 1x spreader - natural
  • +
  • Non-stick Sushi Chef's Knife
Total price: $31.38
Buy the selected items together

Special Offers and Product Promotions


Editorial Reviews

From Library Journal

Although training is required to become a master sushi chef like Takemura, who first presided over London's Nobu and has worked at New York's Nobu, one can make versions of the dish at home. Together with Barber, who teaches Japanese and Asian fusion cooking, Takemura provides dozens of color photographs that show how to prepare step by step "scattered," stuffed, pressed, rolled, and hand-formed sushi. In addition, there are chapters on eating at a sushi bar and proper etiquette-helpful for anyone intimidated by the very idea-along with a section of basics covering equipment, ingredients, and techniques (the chapters on preparing fish would be useful to anyone who cooks it). The book concludes with a glossary, an international restaurant guide, and a listing of mail-order/online sources. This unique book is recommended for most collections.
Copyright 2002 Reed Business Information, Inc.

Review

"beautifully illustrated" and "explains everything you need to know about sushi ingredients, even sushi etiquette". Decanter --This text refers to an out of print or unavailable edition of this title.
NO_CONTENT_IN_FEATURE

New York Times best sellers
Browse the New York Times best sellers in popular categories like Fiction, Nonfiction, Picture Books and more. See more

Product Details

  • Hardcover: 256 pages
  • Publisher: DK; 1st edition (September 1, 2002)
  • Language: English
  • ISBN-10: 0789489163
  • ISBN-13: 978-0789489166
  • Product Dimensions: 7 x 0.9 x 8.9 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (88 customer reviews)
  • Amazon Best Sellers Rank: #59,485 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Mrs.G on November 20, 2002
Format: Hardcover
This book is maybe too much for the beginning sushi lover (more pun than truth), but certainly a neccessary choice for the avid connisseur. Not only are the pictures, recipes and descriptions astounding, but they offer some insight into the lesser discussed topics, such as: how to serve up Octopus fresh, or how to cut your fresh fish for sushi. DIFFERENT kinds of fish - flat fish, makrel, tuna, it's all in here.
I have a good collection of sushi books, and this by far outranks them all. I first began to appreciate sushi in the mid 80's, began making it for myself in the 90's and these days I fine tune my interest. I highly recommend this book. If you are unsure, teeter-tottering, or considering getting this as a gift for someone else - doubt no more. This baby rocks. ;)
Comment 140 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
If you only buy one book about Sushi, this would be my recommendation. Not only do you learn all the basic techniques, there are detailed instructions and full-color pictures to show you every major step in the entire process.

This book also has a section on the history of sushi, information on the utensils, ingredients and fish used to make sushi. You will learn to make scattered, stuffed, pressed, rolled and hand-formed sushi.

A special section also describes etiquette, problems and solutions and information on the sushi bar experience. A directory of sushi bars and a great index complete the package.

Look for bonito fish flakes and kombu to order with this book. Amazon sells both and you need those basic ingredients to make the stock and rice. If you can't find them at your local market this book also has a list of Japanese retailers and fish suppliers. Also look for Dried Seaweed in sheets and a bamboo rolling mat.

~The Rebecca Review
Comment 57 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
Wow -- this book is not just for sushi, but for seafood technique, period. Full of color photos, with, for instance, several different species of fish shown with dotted lines as a cutting guide ... a glossary of japanese terms, how to prepare the usual condiments (also shown in color photographs). I just want to keep this around as a reference! Or, maybe that's just an excuse?
Comment 41 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover
I only have 2 or 3 books on sushi, and so far this one is the best. Great pictures, easy uncomplicated directions that work, and a really broad range of sushi types and the many ways to prepare it. The fish and shellfish pictures are realy good, with directional lines overlayed to show you where to cut. The book is set up well and easy to navigate. And has the best and quickest sushi rice recipe i've found in books and on the net. I nailed the rice on my first try.
There's allot more in the book than just Sushi. There are so many recipe's for other dishes served at Sushi resturants, you'd have to be in Japan to see them all.
Awsome book.
David.
Comment 16 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
I've been on a tear lately and really encouraged by my first attempt to make sushi at home based off internet information. Having overcome the first initial fear of messing it up, I immediately started looking for a reference book that explored not just recipes, but also the "why's and what's" of sushi. Despite coming home late the night it was delivered, I stayed up even later to start reading it. I'm impressed.

The recipes are accessible, though some had ingredients I know I can't get locally where I live. I'm thinking lotus root and flying fish roe. That's ok, I live in the country but work in a small city, I'm used to searching for what I need. Just the recipe section alone taught me so much about sushi. I had no idea there even was such a thing as "scattered sushi", and neither did any of my sushi loving coworkers! My only wish is that they had a few more recipes, it seemed like each section/style of sushi recipes was a bit thin, but I attribute that to a book that seeks to cover all bases in one space.

I also appreciated the sections on history of, ordering out, and serving of sushi at home. I'd definitely recommend this as a helpful and interesting entry-level book for people who want to bring more sushi into their home-lives. Well written and beautifully photographed, it's a winner.
Comment 5 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
No other work that I have ever laid my hands on has been such a masterful treatment of sushi, unless that work was a hefty tome that would end up languishing on a shelf. This book covers everything anyone from a beginner to a master would need, and does it in a total size that you can pack with you on a trip or in any kitchen.

What you get:

-History. It makes a massive difference to your sushi appreciation, and your cooking, when you know where sushi came from. Vinegar-laden rice began as a preservation method, protecting fresh coastal fish for inland transport. Tips like these provide insight into why you prepare sushi the way you do, that no simple ingredient list can ever convey.

-Information. Not only do you get a breakdown of traditional and modern ingredients and tools, but also thorough breakdowns of why you use what items and what the pitfalls may be- for example, how the "wasabi paste" in your local market probably isn't wasabi.

-Building blocks. It's been said that you can put basically anything into a sushi roll, so where a book really needs good focus is on preparing the rice, technique for rolling, and generally everything before the "recipe" of what to throw in the roll. This book includes all the building blocks in the necessary detail.

-Plenty of advanced tips. Individual butcher diagrams of common fish and how to prepare them. Recipes to put your fundamentals into practice are delicious and well placed, from the simple to the nearly impossible. Tool lists include all of the rare, authentic, and historic items so even a master chef might find a piece to experiment with.

Simply put, if you want to make or enjoy sushi, you need this book now. No other work is even close to being this concise, while maintaining the proper depth of information.
Comment 4 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews

Set up an Amazon Giveaway

Sushi: Taste and Techniques
Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more about Amazon Giveaway
This item: Sushi: Taste and Techniques