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The Complete Guide to Sushi and Sashimi provides the student a detailed overview of sushi making concepts, including the story of sushi, sushi equipment, sushi knives, Japanese rice wines, chopstick etiquette, traditional Japanese knives, rolling mat (makisu), rice cooker, plating chopsticks, buying and storing fish, among others. This textbook is direct and concise with systematic content designed to engage today’s student through visually engaging content. There is a wide variety of assignment types that help students master sushi making & build real-world working capability. The Complete Guide to Sushi and Sashimi goes into Japanese versus western-style fish butchery, three-piece filleting, slicing raw fish and seafood, sushi rice, hand-shaped sushi, scattered sushi, rolled sushi, pressed sushi, and stuffed sushi . A chapter is broken down into buying, storing, and butchering fish and seafood. Buy The Complete Guide to Sushi and Sashimi and be confident in your sushi making education and career.
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