Edomae Sushi

Kikuo Shimizu and Akira Saito
9784770031457

Order 25 copies of Edomae Sushi in bulk to get wholesale pricing up to % off and free shipping!
$29.95
Retail Price / Unit
$18.57
Our Price / Unit
38%
Our Discount
$29.95
Retail Price / Unit
$18.57
Our Price / Unit
38%
Our Discount
$464.25
Up to
44 % off
YOU SAVE:
Buy More. Save More!
Quantity
Price
Discount
25-99
$18.57
38%
100-499
$17.97
40%
500-999
$17.37
42%
1000+
$16.77
44%
Wholesale Pricing

Wholesale Pricing with Price Match Guarantee!

Save up to 60% off orders of 25+ copies or more!

Free Shipping

Free Shipping!

On all domestic orders within the USA.

Premium Customer Care

Purchase Order Processing!

We can process POs & rush orders!

"Edomae" means "in front of Edo," the old name of Japan's capital city. In 19th-century Edo, which was as busy and bustling as today's Tokyo, workers in search of quick, nutritious meals favored sushi made from freshly-caught fish and vinegar-seasoned rice. Over the years, Edomae sushi became increasingly well-respected -- no longer considered just inexpensive "fast" food, but, rather, a unique and highly-esteemed cuisine. Today, there are few written records about true Edomae sushi, but its technique and soul have been passed down from chef to chef, maintaining its tradition as it evolved through the decades.

Now, Kikuo Shimizu, a master chef and owner of Kikuyoshi, a tiny but revered Tokyo restaurant, reveals how authentic Edomae sushi is made.

Chef Shimizu introduces about thirty different varieties of fish, and then shows the finished sushi in its ideal Edomae shape. Large photos complement instructive text which describes the ingredients and Shimizu's own techniques for maximizing flavor: from washing fatty fish in vinegar to enhance its fattiness, and marinating lean fish in kombu kelp to heighten its umami, to scoring the surface of a piece of fish to fit along the arch of the rice nugget, forming a "single existence" from the two ingredients. He also includes some basic recipes and preparation methods.

The essential accompaniments of sushi--wasabi, nori, and rice--are explained in detail, including how and when they are grown and harvested, and how best to prepare them for each season.

The author explores the history of Edomae sushi and writes, from personal experience, about the life and training of a traditional Japanese sushi artist. He shares his insights into the attitude and philosophy of Edomae sushi, a tradition based on simplicity, beauty, and excellence.
In contrast to Amazon and other book retailers, who might also feature Edomae Sushi within their extensive online inventories, our focus at BulkBooks.com is on dealing with bulk orders while providing personalized service. With our amazing team of friendly professionals, Price Matching, and our user-friendly Quote form, we aim to simplify and expedite your bulk book purchasing process.
Should you wish to interact with a person while placing your bulk order for Edomae Sushi? We have a Bulk Book Specialist available to help, poised and prepared to assist you. Chat us or Contact us now!
ISBN:
9784770031457
Dimensions (WxH):
7.8 in x 10.2 in
Publisher:
Kodansha USA
Publication Date:
June 01, 2011

Buy Books in Bulk
Up to 60% Off

Wholesale Pricing

Wholesale Pricing with Price Match Guarantee!

Save up to 60% off orders of 25+ copies or more!

Free Shipping

Free Shipping!

On all domestic orders within the USA.

Premium Customer Care

Purchase Order Processing!

We can process POs & rush orders!