The Connoisseur's Guide to Sushi: Everything You Need to Know about Sushi Varieties and Accompaniments, Etiquette and Dining Tips, and MoreHarvard Common Press, 2005 - 297 ページ Sushi is now more popular than ever. With detailed explanations of everything from maki to sake, Dave Lowry demystifies the language, lore, and food that diners may encounter. He offers an alphabetical exploration of both the mainstays of the sushi restaurant and the more adventurous offerings and toppings. |
目次
Introduction | ix |
THE BASICS | 1 |
Rice | 2 |
Nigiri Sushi HandPressed Sushi | 8 |
Maki Sushi Wrapped and Rolled Sushi | 13 |
Chirashi Sushi Scattered Sushi | 21 |
Oshi Sushi Pressed Sushi | 27 |
Tane Toppings | 32 |
THE PRACTICE | 195 |
Condiments | 196 |
What to Drink with Sushi and What Not To | 211 |
Tableware and Utensils | 216 |
Accountrements and Furnishings in the SushiYa | 238 |
The Itamae | 252 |
Sushi Ritual | 263 |
Afterword | 286 |
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多く使われている語句
akagai akami Ask the Itamae awabi battera boiled bonito bowl called chirashi sushi chopsticks clam color cooked crab cuisine daikon eaten eating eggs fillets fish flavor fresh ginger grilled gunkan hamachi hamaguri hatahata ikura ingredients iwashi Japan Japanese cuisine Japanese restaurants Japanese sushi kanpachi kanpyo Kansai Kansai region kasugo katsuo Kazunoko kind kisu kohada look mackerel maguro maki sushi meal means meat menu mirugai natto nigiri sushi nitsume nori ohashi omelet pickled plate ponzu reason rice vinegar saba sake salmon salt sashimi sauce sayori scallops served shape shell shima-aji shirauo shiromi-dane shoyu shrimp skin sliced soy sauce species style surimi sushi rice sushi snob sushi tane sushi tsu sushi-meshi sushi-ya tairagai tamago tane taste tatami texture there's Tokyo torigai Trivia tuna waribashi wasabi word wrapped yellowtail yokozuna