Sushi Master

I love sushi.
I love how this book is written... From A-Z you will learn all you need to know how to make good sushi and what techniques and tips to use.
I love this book as much as I love eating sushi!

I really like that this book emphasizes sustainable fishing practices and helps the reader know how and well to get quality fish for sushi. He described a wonderful fish market that makes me want to visit Japan someday. There is an resource section in the back for place s that have sustainable fish. One was H Mart and super H mart which we have here in Georgia even though it wasn’t listed in the book, so there may be more than listed.

The book format goes over tools, basics, and how to cut the fish properly. There are a few step by steps of selected cutting techniques, but most skip to the final image and have a really nice presentation shown. It covers basic rolls which you may already have at home as well as some of the chef special type. There are also ideas to level up some of the basic preparations after you master them. I like that some other Japanese staples were included as well like miso soup, seaweed etc.

I segreti di uno dei cibi più amati nel mondo - e più difficili da realizzare a un alto livello.
Simbolo della cucina di un intero Paese, il sushi ha sempre più fan, disposti a dedicarsi alla sua preparazione in casa.
Ma, come dimostra l'autore di questo libro, raggiungere l'eccellenza non è cosa da tutti: è infatti l'unico occidentale ad aver raggiunto il grado di Gran Maestro, ed è ora disponibile a mettere la sua esperienza a disposizione di tutti.
Manuale utile e pratico, non renderà forse maestri del sushi, ma di certo aiuterà a rendere le preparazioni casalinghe migliori.

I really enjoyed Sushi Master. I love sushi but have always been afraid to try making it myself. Nick Sakagami breaks down not just the process of making sushi but how to choose the right fish for the best and safest homemade sushi. After reading this book I feel prepared to make my own sushi

Let me start by saying I love sushi and have been eating it for a long time. However it was only recently that I actually joined a sushi masterclass and learned how to prepare it myself at home. I was pleasantly surprised by how well I could do it.

The book introduces you to the different types of sushi and sushi etiquette. Who knew that you were expressing disapproval to the chef when you dismantle your nigiri to eat it or add too much wasabi? I certainly didn’t. I also hadn’t realised that pickled ginger ‘gari’ is a palette cleanser and should be eaten in between pieces of sushi and not as a garnish. The book continues on the tools and equipment you will need and the high quality food products needed, particularly fish, warning you to ensure you completely trust the seller before you buy! An invaluable tip for everyone in my opinion.

From there, the book goes on to explain clearly and precisely step by step about how to prepare the fish, before moving on to its array of recipes.

The recipes are all mouth-wateringly good! They’re straightforward and really quite simple but strongly rely on extremely fresh produce of exceptional quality. It’s not all about the fish either. Whilst these recipes, as expected, are mainly fish based, there are also plenty of vegetarian/vegan options to choose from.

The photos featured really bring the book to life and are quite stunning, bringing a little piece of Japan into your dining room.

Overall, I absolutely loved this stunning book which makes sushi completely accessible to the home cook.

This was a great book on the history of sushi and how to make it. I have made sushi before, and I am looking forward to including some of these techniques the next time I make sushi.

This book is a real education in Japanese food, with detailed instructions and easy recipes, this book with enlighten all the senses. Very detailed in buying and preparing fresh fish, it really is a informative book on what makes Japanese food so delicious. Fresh ingredients, prepared with great care, to please both the eye and the tastebuds.
If you like Japanese food, this book is a must both for making it at home and learning the Japanese culture of perfection in all things

This book truly will make any home cook a sushi master. The detail and care taken to provide the hime cook with the basic and fundamental information in making sushi. As simple as sushi may be, the preparation from the rice and sourcing of ingredients are crucial to the enjoyment of making sushi at home. I consider myself a better than a novice in sushi matters since I have visited Japan a few times as well as the world renowned Tsukiji Fish Market in Tokyo, and have taken sushi classes in Osaka and Kyoto. This book is a must as a reference if you have the passion and interest in making sushi at home. This book is very thorough with all the necessary information and have incredible pictures for every recipe. I loved this book and will definitely buy it for myself and would make a great gift for any sushi enthusiast.

Thank you to the author, Netgalley and the publishers for allowing me to review and have access to the ARC.

Sushi Master by Nick Sakagami sets the standard for the 21st Century cookbook. We can all google almost any kind of recipe we need, making cookbooks almost redundant. Instead, we need high quality books that offer us a lesson in creating unusual dishes or out of our experience cuisine preparation. Sushi Master is this kind of cookbook; for the advanced cook wanting to make something they have only ever eaten in restaurants and never learned from their mothers.

Sushi Master may not be for everyone, as it is almost a textbook for making sushi at home. Yet, it is highly understandable and written with a tremendous passion for the subject. For those who want to learn to make sushi, or have taken a class, this is a great reference book to have on your shelf.

Sakagami goes through the various types of sushi, defines the terms and explains the ingredients. A great deal of explanation is given to selecting sustainable, fresh fish to serve raw. This seems vital for serving healthy and delicious sashimi at home. Detailed photos explain the process and show each of the ingredients. All of this is written in an enjoyable, conversational tone.

With our online access to unlimited recipes, Sushi Master provides us a new direction in cookbooks. Through a well-developed set of instructions, cautions, photos, etc. the at home chef has an amazing reference to learn what it takes to make high quality sushi.

Sushi lovers dream how to book.A wonderful guide from A-z on the way to by sushi fish the quality the taste and then step by step how to make it in your home so delicious, #netgalley #quartobooks

As someone who is trying to make my own sushi I found this book to be very helpful. Much more helpful than many of the resources I've found online. I like how it starts by explaining different types of sushi and the proper way to eat as well as position your chopsticks. Then the book explains the tools needed and preferred. I thought the section on how to choose fish gave great insight to the many different things to look into. I'm going to try some of these recipes right away.

I was awed by this book, the photographs that leapt off the page in such vivid colours and also the passion of the author himself not just for sushi and Japanese culture but also sustainability when it comes to sourcing ingredients. I expected a Master to perhaps offer recipes and techniques outside of my skill set but was pleasantly surprised at how accessible each offering is. I found plenty of ideas to see me through both impressive dinner party fare and more humble everyday foods. I'm certain that this will be a book that I refer to again and again, it was well worth reading.

Do you know what 'sushi" means? It actually means "soured tasting", aka vinegared rice with different toppings. not quite what you think of when you think 'sushi', is it?

sushi master sample
Nick gives the reader a really good history lesson in sushi, and even in the proper use of chopsticks, before getting into the making of the many different types of sushi. From there he gets into how to find the proper ingredients- your sushi's taste is all about the freshness of your ingredients. bad fish=bad sushi, period. I think it is a HUGE bonus to truly understand what you are making!

Then he gives you step by step instructions on how to make the proper rolls and more. My mother had taken a sushi making class in Hawaii, so I learned from her how to make sushi and roll it with the mat, although I've found it easier to use a silicone mat and just roll the correct way, with seaweed on the outside of the roll. But for those with no experience, the step by step instructions REALLY make a huge difference! The recipes cover all the different tastes, and vary from simple to more elaborate, but all are achievable. So if you want to take your Summer fare to a new level, check out this book, and learn a new technique, the right way, from a Sushi Master!

I received a free copy of this book in exchange for my honest review.

This was a nice book. I really enjoyed the information and the photos. A lot of great photos.

I don't know if I'll be a sushi master after reading this, but I really enjoyed it all the same.

Sushi Master is a great book for those wanting to make sushi at home.

The Sushi Master provides an introduction on what sushi is and the different types there are. Straight away I'm learning things as I didn't know sushi meant 'sour tasting' in its most basic form. The author then explains the types of fish that are used and that salmon is a more modern ingredient than we think in terms of sushi and the sushi etiquettes such as it's a no-no to rub chopsticks together and the ginger is a palate cleanser not a garnish - that's me told on the ginger!

Section one provides details on the Tools, Buying seafood, Ingredients and Preparation. before moving onto the recipes in section two which include Rice, Appetisers, Maki, Nigiri, Sashimi, Soups and Garnishes.

Everything is really well explained, the different types of fish and tools used is certainly comprehensive. How to cut fish has plenty of photographic steps to follow and the same when it comes to wrapping an ingredient in nori.

Some of the recipes come from different sushi chefs and each recipe includes an introduction. The measurements of the ingredients are in both imperial and metric. Not all the recipes have photographs to accompany them but those that do look delicious. Most recipes include fish and a few are veggies only. I've not associated soup with sushi before so this was an interesting section to read.

In the back of the book is a glossary and a list of suppliers in the USA, plus a bio of the author and the guest chef contributors.

I've certainly been inspired to make my own sushi at home and will definitely be eating it differently now I know the proper etiquette.

I received this book from Netgalley in return for a honest review.

What a great book full of detail. I loved the fact that the Author took the time to explain about the different time of fish and what to look for.
There was a huge variety of recipes and all very clearly laid out
I feel that this book is great from beginners to people who already make sushi due to the varied content.
.I also liked that part nearer the end regarding sustainability which I feel is important.
All in all a wonderfully interesting book with some fantastic recipes that I look forward to trying.

I love eating sushi, and have enjoyed making it, but I know little more than the basics, so I was really taken by the comment in the preface; “ because sushi is so simple, what goes inside – the tiny details – are most important” I am not sure that “sushi can solve many problems of the world” but Sushi Master was a good read.

I enjoyed reading the first chapters, including interesting comments in sushi etiquette; for example I did not know that it was acceptable to use your fingers to eat some kinds of sushi (it makes sense once you realize that sushi started as a finger food for construction workers in the early 1600s) and that the pickled ginger’s primary role is as a palate cleanser.

The section on fish includes useful information on types of tuna and salmon and other fish, and how to assess and purchase it, as well as an interesting and relevant aside on parasite risks and raw seafood and the importance of knowing whether the fish is sashimi grade. The information on sourcing high-quality seafood targets USA readers, however the knowledge is easily transferable to Europe and other countries.

The next chapter covers fish preparation. Whilst I am sure I will never afford buying a block of whole loin of good quality tuna, it was nonetheless interesting to read (with clear photos to illustrate the technique) how to cut the fish into saku strips.

The recipes were varied- from rice to soups to maki, sashimi etc. For me, the recipes from the master chefs were somewhat disappointing; I understand that they were included to extend the reader’s repertoire, but I liked the idea of the simplicity that the author keeps referring to, yet in the recipes were ingredients like Italian truffles, flowers, aloe vera. I was sorry that there were not more of the author’s own tried and tested recipes.

Quarry Books and NetGalley provided me with an electronic copy of Sushi Master: An Expert Guide to Sourcing, Making, and Enjoying Sushi at Home. I was under no obligation to review this book and my opinion is freely given.

Cookbook author Nick Sakagami is an osakana meister, which means fish master in Japanese. Highly educated in techniques, sourcing fish, fishing methods, proper filleting and treatment of fish, the author has tried to impart his expertise through this book.

This comprehensive guide is more than just a cookbook, as the pages are filled with interesting information that can be referred to time and time again. The tradition of sushi goes back centuries, when salted fish packed in rice was fermented to preserve it. Nigiri sushi was created as finger food for construction workers in the 1600's, as it was easily stored in a pocket until lunch. The author even explains how to eat sushi in a restaurant, as not to disrespect the chef.

Sushi Master starts with the fundamentals, which includes necessary tools, ingredients, sourcing, preparing, food safety, and hygiene. The author also goes into great detail about different types of fish, both freshwater and marine, and how to prepare the ingredient with food safety in mind. There are also extensive tutorials on how to cut portions of fish, as the preparation of this ingredient is of great importance. Sushi represents a culture that strives for perfection, which is evident in this cookbook.

The recipes start with the Basics: rice and dishes where rice is the star, like Ahi Poke Bowl and Sake Onigiri (salmon rice balls). Appetizers are next with dishes like Seared Albacore Tuna Salad and Shishito Peppers (dusted with bonito fish flakes). The next section is Maki - sushi made with the help of a bamboo mat and wrapped in nori (seaweed). There are different variations like Cucumber Roll and Rainbow Roll. Other sections include Nigiri, Sashimi, Soups, and Garnishes. Finally, there is an all important glossary at the end of the book, which will help readers who are unfamiliar with some of the names or terms.

I liked that there are recipes from sushi masters around the world, as well as original dishes from the author. I wish that there was a rating system for the recipes, as some of the dishes seem very complicated for beginners. Additionally, the book would benefit from more photographs, as the precise nature of making sushi can be best visualized instead of read. Overall, I would recommend Sushi Master to readers who wish to learn more and become better at making sushi at home.

Well written and informative and the photos are great! If you eat a lot of sushi, save yourself some money and get this book so you can learn to make it yourself.