Learn key sushi skills and
traditional preparation methods
from veteran sushi masters
Presented by Eat-Japan, SUSHI: Key Skills and Basic Techniques is a must-have referential guide to sushi. The book covers the key sushi skills, basic techniques and traditional methods essential for the correct and hygienic preparation of authentic sushi. It caters for professionals and enthusiasts alike, and has been supervised by Masayoshi Kazato, veteran sushi master and Director of the All Japan Sushi Association (AJSA) Sushi Skills Institute.
MASAYOSHI KAZATO: Executive Director of AJSA Sushi Skills Institute
Chef Kazato has supervised the editing of SUSHI: Key Skills and Basic Techniques in his capacity as Executive Director of the All-Japan Sushi Association, Executive Director of the AJSA Sushi Skills Institute. Chef Kazato is a global sushi ambassador, who has visited over 30 countries in Europe, Asia and North & South America, to instruct local chefs and keen amateurs alike on the core techniques of making safe, delicious and authentic sushi at events, seminars and workshops.
SUSHI: Key Skills and Basic Techniques
SUSHI: Key Skills and Basic Techniques is a comprehensive introduction to the traditional Japanese culinary art of sushi. This must-have guide makes available the vast body of practical sushi knowledge previously only accessible to a Japanese audience. Sushi requires strong technical ability as well as a keen awareness of the risks posed by the handling and consumption of raw ingredients; this book will cover each key skill required for proficiency.
SUSHI: Key Skills and Basic Techniques guides the reader through every stage of the process, providing practical instruction, full-colour photographic references and expert tips. Nine key skills are covered in total, in sequential order: making sushi rice, preparing fish, preserving seafood, making sushi, arranging sushi, making sashimi, arranging sashimi, using Japanese knives and hygiene management.
AJSA Sushi Skills Institute
The All Japan Sushi Association (AJSA) Sushi Skills Institute is the international instructional arm of the AJSA, Japan’s most prestigious organisation for sushi professionals. As the only such body recognised by the Japanese government, it pioneers professional training and ongoing development amongst sushi professionals in Japan, and is also active internationally, working with individuals and organisations all over the world to ensure that the burgeoning popularity of sushi is accompanied by opportunities to access the vast body of technical and managerial knowledge available in Japan. “To safely prepare raw fish and make sure it is fit for consumption, you need faultless technique and hygiene awareness. This is what we want to communicate”, says AJSA President Tadashi Yamagata.
Copyright: Cross Media Ltd.
Supervised by: Masayoshi Kazato
Published by: Eat-Japan/Cross Media Ltd.