The real skill of a sushi counter lives in the prep room. Before a single piece is formed, the fish has been judged, cut, aged, cured in vinegar or kombu, simmered or seasoned — and this book takes you into that stage of the work, where tradition and invention meet.
Across 288 pages, you get 74 preparation methods for the major sushi neta, gathered from 35 sushi restaurants and shown through step-by-step process photographs. The material is organized by type — akami, shiromi, hikarimono, shrimp and shako and crab, squid and octopus, shellfish, and more — so you can compare how different chefs handle the same fish. A second chapter turns to the small dishes that define a sushi shop's character, with 161 tsumami recipes covering sashimi, vinegar- and kombu-cured preparations, chinmi, dressed and vinegared dishes, simmered and steamed and boiled plates, grilled and fried items, assortments, soups, and rice dishes.
The text is in Japanese, but the preparation work is documented through detailed process photography, so you can follow the knife work and handling visually. The content was originally serialized in Gekkan Senmon Ryori between 2013 and 2016 and has been newly restructured and edited for this volume.
Published by Shibatashoten. A reference for any cook who works with fish.
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