Edomae Sushi: Art, Tradition, Simplicity

In 19th-century Edo, as busy and bustling as Tokyo, workers needed quick meals, and sushi made from vinegar-seasoned fish and rice was nutritious and invigorating. This book includes dozens of types of sushi, with large pictures and instructive text on each page, explaining the ingredients and techniques of Edomae sushi. Top sushi master Kikuo Shimizu, now 71 years old, reveals the secrets of Edomae sushi, the traditional sushi of Tokyo. By reading this book, you'll learn how real sushi in Tokyo is made, by an artisan sushi chef. Edomae literally means in
Edomae Sushi: Art, Tradition, Simplicity
Rozmiar
Kikuo Shimizu
9784770031457
oprawa twarda
112 stron
Kodansha
angielski
20 x 25 cm
Sprzedawane po
1szt.
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