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[h=How to assemble salmon and rice]1[/h]Types and characteristics of salmon, how to cut, how to bake, and development into cooking
Author: Yumiko Sato
List price (tax included)2,420 yen
Release dateMay 25, 2021
ISBN978-4-416-52089-5
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The author, who runs a salmon specialty store outside Tsukiji, tells us how to cook salmon and arranges recipes based on rice balls.
Contents
About the author
[h=Contents
]2[/h]The definitive edition that covers the differences in salmon types and tastes, how to combine them with ingredients, and how to cook, taught by the author who runs a salmon specialty store outside Tsukiji.
The author, who runs a salmon specialty store outside Tsukiji, is a professional who specializes in selling salmon such as autumn salmon, toki salmon, and sockeye salmon that are distributed in Japan. I also went to the site to learn about various kinds of cooking, such as traditional salmon foods from all over Japan.
The author, who knows not only the knowledge of salmon but also how to cook it and how to combine it with ingredients, will teach you how to combine salmon and rice.
The way of assembling and arranging it can be conveyed only by the author who researches and updates the material of salmon every day.
In this book, we compare cooking methods such as grilling, flaking, and smoking according to the type of salmon such as autumn salmon, toki salmon, and sockeye salmon, and how to combine them with rice and various ingredients. This is a new recipe book where you can taste salmon that has never been seen before, touching on local dishes that are handed down all over the world.
This book is useful not only for professional cooks but also for the general public who often use salmon as an ingredient. Furthermore, as basic knowledge of salmon, it also contains information on the origin of Japanese salmon and salmon culture, which is usually known. It also introduces salmon information that is not available.
By introducing the ingredients called "salmon" that are always used from various perspectives, your perspective on salmon cooking will change dramatically.
[h=About the author
]2[/h]
Yumiko Sato
When he was in his twenties, he was picked up by a salmon specialty store in Tsukiji where he happened to buy salmon and started working as a kid.
After that, he trained as a fillet craftsman, and after 30 years he took over the store and became the owner.
During that time, he was fascinated by the history of Tsukiji Uogashi and wrote an interview, "Tsukiji: What the Salmon Boys Saw and Hear" (Isoppsha 2018).
After becoming the owner of a salmon shop, he chased salmon, visited east and west, and visited salmon, handled salmon, learned from salmon, talked about salmon, cooked salmon, and ate salmon.
In this book, I write "Salmon" from Showa-Heisei-Reiwa as seen from a "small salmon shop" that keeps getting up.
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