Master of Making Japanese Sashimi and Soup Dishes

Author: Osaka Culinary School
Publisher:
Publish Date: 2004-01-01
Features: Entering a culinary school to train professional chefs, learning basic cooking techniques is undoubtedly essential for aspiring to become top-tier chefs. However, familiarity with and understanding the properties and characteristics of various ingredients are equally important. With this knowledge, you naturally grasp how to preserve the freshness and nutrition of raw materials in cooking. Additionally, you must be able to distinguish between the tenderness and quality of dishes, which relies on the full application of culinary techniques and meticulous on-site operation. This book summarizes these knowledge and skills in the "Essentials of Cooking," providing clear and detailed introductions and explanations.
In Japanese cuisine, "sashimi and soup dishes" are two important and fundamental types of dishes. If guests try these, they can immediately gauge the restaurant's standards and the chef's skill level. The fundamentals of making soup dishes include cooking methods for the broth, seasoning techniques, selecting soup ingredients, and the selection of kombu and bonito before making the soup—all of which must be mastered thoroughly.
For thinly sliced raw fish, known as sashimi, maintaining the fish's freshness is one of the keys to making this dish well. Since this dish directly reflects the level of culinary skill, it requires accumulating more experience to refine your techniques. This book introduces and explains the preparation steps of these dishes in a step-by-step illustrated format. Therefore, you will find it easy to learn and master the selection of ingredients, preliminary processing, post-preparation enhancements, and cooking steps.
Japanese cuisine places great emphasis on the choice of serving utensils, and different seasons call for tableware that reflects the season's characteristics. Looking at the bright, colorful cover images can provide valuable references for selecting appropriate serving vessels that harmonize with the season and the dish, as well as for plating techniques.