THE ART AND SCIENCE OF SUSHI A COMPREHENSIVE GUIDE TO INGREDIENTS TECHNIQUES AND EQUIPMENT / MitoseTsuchida/〔文〕 JunTakahashi/〔技術指導〕 HidemiSato/〔監修〕 〔MakikoItoh/訳〕
ご注文前に必ずご確認ください『すしのサイエンス』(誠文堂新光社刊)英訳版。江戸前寿司の握り方を解説、紹介。INTRODUCTION(A Brief history of SushiSushi Toppings ほか)1 THE SCIENCE OF SUSHI(PART 1):SEAFOOD&HOW TO PREPARE IT(The Japanese Kitchen KnifeSingle‐edged Knives ほか)2 THE SCIENCE OF SUSHI(PART 2):RICE VINEGAR&OTHER INGREDIENTS(RiceTypes of Vinegar ほか)3 THE ART OF SUSHI:SHAPING SLICING&PRESENTATION(Shaping the SushiA Sushi Chef’s Counter ほか)商品番号：NEOBK-2808585MitoseTsuchida /
Bun
JunTakahashi /
Gijutsu Shido
HidemiSato /
Kanshu
MakikoItoh / Yaku
/ THE ART AND SCIENCE OF SUSHI A COMPREHENSIVE GUIDE TO INGREDIENTS TECHNIQUES AND EQUIPMENTメディア：本/雑誌重量：340g発売日：2022/11JAN：9784805317136THE ART AND SCIENCE OF SUSHI A COMPREHENSIVE GUIDE TO INGREDIENTS TECHNIQUES AND EQUIPMENT
