The ultimate ``Edomae nigiri sushi technique textbook'' that includes all of the nigiri sushi, sake side dishes, and small side dishes that Jiro Ono, the greatest sushi chef of our time, serves over the course of a year.
Bluefin tuna zuke. Kohada marinated in vinegar. Steamed abalone. Boiled conger eel. Boiled octopus. Boiled shrimp. Pickled clams. Pickled mantis shrimp. Oboro of Shiba shrimp. Tamagoyaki. How to cook vinegared rice - a sushi restaurant secret that is kept secret.
This book uses abundant color photographs to thoroughly investigate all the work at the famous restaurant, which was listed as one of the world's top 10 restaurants by a leading Parisian newspaper.This book is written by Jiro Ono, who is well-known in the industry as the ``left-handed nigiri sushi master.'' While enjoying the light yet profound craftsmanship, it is also used as a text for nigiri sushi. The cross-sectional photos and illustrations of Japan's first inshore bluefin tuna will leave you amazed.