In Japan the most popular way to serve fish is fresh - that is, raw, otherwise known as sashimi. Sushi is typically a vinegared rice garnish with an assortment of sliced raw fish or other non-seafood accompaniments. Our Sushi Cook Book will explain it all as it introduces the reader to virtually every common found sashimi fish, its preparation, and presentation. Party sushi platters are also presented in complete detail, which will become the most inspired addition to any pot-luck party or home entertaining event. Complete with recipe preparation photographs, this book makes it easy for any home chef to prepare sushi and sashimi with confidence.
� 108 pages
� Author: Heihachiro Tohyama & Yukiko Moriyama