Nick Sakagami was born in Tokyo and owns his own seafood importing and consulting businesses. A longtime resident of Los Angeles, he is the only person outside of Japan to be certified as an osakana meister, or fish master. He can identify every fish species and hundreds of subspecies by taste, feel, sight and smell. And he has an expertise in tuna. Sakagami believes he has a responsibility to share what he knows with consumers of seafood and the seafood industry. He got his start working part time for a seafood wholesaler in Japan. His entire body would smell like fish. But that excited him and so he decided to explore that feeling around the world. He talks to wholesalers about sustainable fishing and good import practices and is influential with high end restaurants on their buying practices.
Inhaltsangabe
Preface INTRODUCTION What Is Sushi? FUNDAMENTALS Tools Buying Seafood Ingredients Fish Preparation RECIPES Rice Appetizers Maki Nigiri Sashimi Soups Garnishes APPENDIX Sustainability You Can Practice Glossary Resources Chef Contributors About the Author Acknowledgments Index
Preface INTRODUCTION What Is Sushi? FUNDAMENTALS Tools Buying Seafood Ingredients Fish Preparation RECIPES Rice Appetizers Maki Nigiri Sashimi Soups Garnishes APPENDIX Sustainability You Can Practice Glossary Resources Chef Contributors About the Author Acknowledgments Index
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