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最權威的壽司制作大全 版權信息
- ISBN：9787534980282
- 條形碼：9787534980282 ; 978-7-5349-8028-2
- 裝幀：暫無
- 冊數：暫無
- 重量：暫無
- 所屬分類：>
最權威的壽司制作大全 本書特色
◆本書共分六章，分別對壽司制作的基本技術，各種魚類（五十多種）壽司的制作技巧，其他非魚類壽司的制作要領，壽司卷、壽司塊等各類壽司的制作技術，制作壽司所需的工具和材料等做了詳盡的介紹，囊括了壽司制作的所有知識，是名副其實的壽司制作技術大全。
◆本書對每一種壽司的制作工藝進行了詳細解析，圖文并茂，直觀易懂。壽司藝人一冊在手便可掌握所有壽司制作的知識。◆本書為日本*著名的壽司藝人的經驗總結，是迄今*權威的壽司制作專著，受到日本全國壽司生產商——生活衛生同業工會聯合會山縣正會長和技術研究委員會山崎博明委員長的推薦。
最權威的壽司制作大全 內容簡介
本書共分六章, 分別對壽司制作的基本技術, 各種魚類 (五十多種) 壽司的制作技巧, 其他非魚類壽司的制作要領, 壽司卷、壽司塊等各類壽司的制作技術, 制作壽司所需的工具和材料等做了詳盡的介紹, 囊括了壽司制作的所有知識, 是名副其實的壽司制作技術大全。
最權威的壽司制作大全 目錄
**章 制作壽司的基本技術
魚的清臟加工方法· ································18
片三片（ 三枚卸）· ·······························18
背開· ·················································23
大名卸（ 沿脊柱片開）· ························26
手開· ·················································28
片五片（ 五枚卸）· ·······························30
基本的切片方法· ···································34
金槍魚的切片方法······························34
旗魚的切片方法· ································35
白肉魚的切片方法· ·····························36
醋飯的拌法· ··········································38
壽司名師談醋飯· ···································40
調和醋· ·················································46**章 制作壽司的基本技術基本手法···············································14
魚的清臟加工方法· ································18
片三片（ 三枚卸）· ·······························18
背開· ·················································23
大名卸（ 沿脊柱片開）· ························26
手開· ·················································28
片五片（ 五枚卸）· ·······························30
基本的切片方法· ···································34
金槍魚的切片方法······························34
旗魚的切片方法· ································35
白肉魚的切片方法· ·····························36
醋飯的拌法· ··········································38
壽司名師談醋飯· ···································40
調和醋· ·················································46
第二章 握壽司 魚
鰻魚······················································48
大瀧六線魚· ··········································55
香魚、幼香魚· ·······································56
方頭魚· ·················································60
鮟鱇· ·····················································64
石鱸······················································70
石鯛······················································76
金線魚· ·················································77
日本鬼鲉· ··············································78
刺鯧······················································81
春子鯛· ·················································82
褐菖鲉· ·················································87鰹魚······················································88
梭子魚· ·················································94
剝皮魚· ·················································96
鰈魚····················································100
高體鰤· ···············································102
鱚魚· ··················································103
金眼鯛· ···············································106
木棉魚· ···············································111
褐石斑魚· ············································112
吉氏青 · ············································113
小鮭魚· ···············································114
牛尾魚· ···············································114
鯖魚····················································115
針魚、閂· ············································120
藍點馬鮫· ············································123
秋刀魚· ···············································124
新子 、斑鰶· ··················· ·················125
黃帶擬鲹· ············································130
鱸魚····················································132
平鲉····················································135
鱈魚····················································136
帶魚····················································138
銀腹貪食舵魚· ·····································140
赤鮭····················································141
海鰻····················································142
長尾濱鯛· ············································147
姬鯛····················································147
黃尾鰤 · ···············································148
比目魚· ···············································152
虹鱒····················································154
鰤魚· ··················································156
綠鰭魚· ···············································158
竹莢魚· ···············································161
遠東擬沙丁魚· ·····································162金槍魚· ···············································163
藍鰭金槍魚· ·····································163
印度金槍魚· ·····································168
大眼金槍魚· ·····································170
旗魚· ···············································171
七帶石斑魚· ········································174
銀鯧····················································175
大鱗大麻哈魚· ·····································176
真鯛····················································180
大眼鯛· ···············································182
目拔魚· ···············································182
鲪魚····················································183
生魚片的裝盤方法· ······························184第三章 握壽司 烏賊、蝦、蟹、魚卵、章魚
萊氏擬烏賊· ········································186
長槍烏賊· ············································189
魷魚····················································192
金烏賊· ···············································193
劍尖槍烏賊· ········································193
紅蝦····················································194
白蝦· ···················································194
伊勢龍蝦· ············································195
日本長額蝦· ········································198
對蝦····················································199
蝦蛄····················································202
毛蟹····················································205
盲珠雪怪蟹· ········································206
咸鮭魚子· ············································208干青魚子· ············································209
青魚子海帶· ········································209
真蛸····················································210
酢蛸····················································213第四章 握壽司 貝類、厚燒玉子燒蛤蜊····················································216
魁蚶····················································220
鮑魚····················································224
海膽····················································226
牡蠣····················································228
蠑螺····················································230
象拔蚌· ···············································232
江珧····················································235
鳥蛤· ···················································236
文蛤····················································238
蝦夷盤扇貝· ········································240
北極貝· ···············································243
海松貝· ···············································246
海螺····················································250
玉子燒（ 厚燒玉子燒、高湯玉子燒）· ·····252
裝飾生魚片、切絲· ······························256第五章 卷壽司、關西壽司（ 押壽司、棒壽司、茶巾壽司）稻荷壽司、散壽司飯卷壽司· ···············································258
干瓢卷· ············································258
鐵火卷· ············································262
粗卷· ···············································265
伊達卷· ············································268
中卷· ···············································269
惠方卷· ············································270
里卷· ···············································270押壽司· ···············································272
舟箱鮐魚壽司· ·································272
板壽司· ············································275
小鯛雀壽司· ·····································277
舟箱康吉鰻· ·····································278
康吉鰻押壽司· ·································278
茶巾壽司· ············································279
稻荷壽司· ············································281
鮐魚棒壽司· ········································282
散壽司飯· ············································284
肉松· ···············································285
香菇· ···············································286
葫蘆條· ············································287
甜姜片（甜醋泡生姜片）· ····················288第六章 海藻糖、米飯專用酶制劑、海苔、竹葉切、工具認識海藻糖并巧妙利用· ·······················290
讓米飯更可口——
米飯專用酶制劑“MIORA”·信息
魚的清臟加工方法· ································18
片三片（ 三枚卸）· ·······························18
背開· ·················································23
大名卸（ 沿脊柱片開）· ························26
手開· ·················································28
片五片（ 五枚卸）· ·······························30
基本的切片方法· ···································34
金槍魚的切片方法······························34
旗魚的切片方法· ································35
白肉魚的切片方法· ·····························36
醋飯的拌法· ··········································38
壽司名師談醋飯· ···································40
調和醋· ·················································46**章 制作壽司的基本技術基本手法···············································14
魚的清臟加工方法· ································18
片三片（ 三枚卸）· ·······························18
背開· ·················································23
大名卸（ 沿脊柱片開）· ························26
手開· ·················································28
片五片（ 五枚卸）· ·······························30
基本的切片方法· ···································34
金槍魚的切片方法······························34
旗魚的切片方法· ································35
白肉魚的切片方法· ·····························36
醋飯的拌法· ··········································38
壽司名師談醋飯· ···································40
調和醋· ·················································46
第二章 握壽司 魚
鰻魚······················································48
大瀧六線魚· ··········································55
香魚、幼香魚· ·······································56
方頭魚· ·················································60
鮟鱇· ·····················································64
石鱸······················································70
石鯛······················································76
金線魚· ·················································77
日本鬼鲉· ··············································78
刺鯧······················································81
春子鯛· ·················································82
褐菖鲉· ·················································87鰹魚······················································88
梭子魚· ·················································94
剝皮魚· ·················································96
鰈魚····················································100
高體鰤· ···············································102
鱚魚· ··················································103
金眼鯛· ···············································106
木棉魚· ···············································111
褐石斑魚· ············································112
吉氏青 · ············································113
小鮭魚· ···············································114
牛尾魚· ···············································114
鯖魚····················································115
針魚、閂· ············································120
藍點馬鮫· ············································123
秋刀魚· ···············································124
新子 、斑鰶· ··················· ·················125
黃帶擬鲹· ············································130
鱸魚····················································132
平鲉····················································135
鱈魚····················································136
帶魚····················································138
銀腹貪食舵魚· ·····································140
赤鮭····················································141
海鰻····················································142
長尾濱鯛· ············································147
姬鯛····················································147
黃尾鰤 · ···············································148
比目魚· ···············································152
虹鱒····················································154
鰤魚· ··················································156
綠鰭魚· ···············································158
竹莢魚· ···············································161
遠東擬沙丁魚· ·····································162金槍魚· ···············································163
藍鰭金槍魚· ·····································163
印度金槍魚· ·····································168
大眼金槍魚· ·····································170
旗魚· ···············································171
七帶石斑魚· ········································174
銀鯧····················································175
大鱗大麻哈魚· ·····································176
真鯛····················································180
大眼鯛· ···············································182
目拔魚· ···············································182
鲪魚····················································183
生魚片的裝盤方法· ······························184第三章 握壽司 烏賊、蝦、蟹、魚卵、章魚
萊氏擬烏賊· ········································186
長槍烏賊· ············································189
魷魚····················································192
金烏賊· ···············································193
劍尖槍烏賊· ········································193
紅蝦····················································194
白蝦· ···················································194
伊勢龍蝦· ············································195
日本長額蝦· ········································198
對蝦····················································199
蝦蛄····················································202
毛蟹····················································205
盲珠雪怪蟹· ········································206
咸鮭魚子· ············································208干青魚子· ············································209
青魚子海帶· ········································209
真蛸····················································210
酢蛸····················································213第四章 握壽司 貝類、厚燒玉子燒蛤蜊····················································216
魁蚶····················································220
鮑魚····················································224
海膽····················································226
牡蠣····················································228
蠑螺····················································230
象拔蚌· ···············································232
江珧····················································235
鳥蛤· ···················································236
文蛤····················································238
蝦夷盤扇貝· ········································240
北極貝· ···············································243
海松貝· ···············································246
海螺····················································250
玉子燒（ 厚燒玉子燒、高湯玉子燒）· ·····252
裝飾生魚片、切絲· ······························256第五章 卷壽司、關西壽司（ 押壽司、棒壽司、茶巾壽司）稻荷壽司、散壽司飯卷壽司· ···············································258
干瓢卷· ············································258
鐵火卷· ············································262
粗卷· ···············································265
伊達卷· ············································268
中卷· ···············································269
惠方卷· ············································270
里卷· ···············································270押壽司· ···············································272
舟箱鮐魚壽司· ·································272
板壽司· ············································275
小鯛雀壽司· ·····································277
舟箱康吉鰻· ·····································278
康吉鰻押壽司· ·································278
茶巾壽司· ············································279
稻荷壽司· ············································281
鮐魚棒壽司· ········································282
散壽司飯· ············································284
肉松· ···············································285
香菇· ···············································286
葫蘆條· ············································287
甜姜片（甜醋泡生姜片）· ····················288第六章 海藻糖、米飯專用酶制劑、海苔、竹葉切、工具認識海藻糖并巧妙利用· ·······················290
讓米飯更可口——
米飯專用酶制劑“MIORA”·信息
展開全部
最權威的壽司制作大全 相關資料
非常感謝目黑秀信先生孜孜不倦的努力，費時一年多終于使本書得以順利完成、出版。本書是傾注大量心血的作品。
從基本的手法開始，本書將數十種魚貝類的處理方法、調理方法以及制作技巧等，結合具體的材料附圖加以解說。這些都是做壽司的基礎。能做得這么好、這么詳細，在整個壽司行業都是很了不起的。
這本書對于壽司店、壽司師傅和其他廚師來說都是必備書，是足以流傳后世的名作。時至今日，壽司作為日本料理的代表，已經在全世界范圍內獲得了廣泛的認可。在當今利益至上的時代，身為一個有危機感和責任意識的壽司師傅，由衷希望愛好壽司的諸位能夠在案頭備上一本，時時翻閱。我想，只要你能夠經常看兩眼，能夠一點點理解壽司的獨特味道和奧秘，就越發能夠享受到壽司帶來的無限樂趣。
最后，衷心地感謝目黑秀信以及為本書提供技術支持的中田秀人、加藤益義、山下忠夫、新井一正等為本書的出版付出的辛苦和努力。——山縣正（日本壽司商生活衛生同業組合聯合會會長、東京都壽司商生活衛生同業組合理事長）——山崎博明（日本壽司商生活衛生同業組合聯合會常任理事兼技術研究委員會會長、東京都壽司商生活衛生同業組合副理事長兼技術衛生部長、當代著名壽司師傅）
最權威的壽司制作大全 作者簡介
目黑秀信，1962年生于日本東京墨田區。從1979年到1991年的13年間，師從Yoroshiku壽司（東京府中市）的著名師傅山下忠夫先生。1992年獨立制作。現任Yoroshiku壽司（東京都稻城市）店主。取得壽司料理專門調理師暨調理技能士資格（厚生勞動省）。2012年，社團法人調理技術技能中心（厚生勞動大臣指定測驗機關）調理技術審查、技能檢定測驗及地方測驗委員。目前同時擔任東京都壽司商生活衛生同業組合常務理事暨青年部長、東京都三多摩壽司商組合聯合會副會長。
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