内容説明
『すしのサイエンス』(誠文堂新光社刊)英訳版。江戸前寿司の握り方を解説、紹介。
目次
INTRODUCTION(A Brief history of Sushi;Sushi Toppings ほか)
1 THE SCIENCE OF SUSHI(PART 1):SEAFOOD&HOW TO PREPARE IT(The Japanese Kitchen Knife;Single‐edged Knives ほか)
2 THE SCIENCE OF SUSHI(PART 2):RICE,VINEGAR&OTHER INGREDIENTS(Rice;Types of Vinegar ほか)
3 THE ART OF SUSHI:SHAPING,SLICING&PRESENTATION(Shaping the Sushi;A Sushi Chef’s Counter ほか)