Sushi Taste and Technique by Kimiko Barber & Hiroki Takemura

Author:Kimiko Barber & Hiroki Takemura [Barber, Kimiko]
Language: eng
Format: azw3, epub
Publisher: Dorling Kindersley Ltd
Published: 2017-07-06T04:00:00+00:00

6 With the blade of the knife at a 45° angle to the chopping board, cut the tentacles diagonally into 3–4mm (1⁄8in) slices.

oysters and scallops

kaki / hotate gai

Shellfish such as oysters and scallops have been harvested and eaten by humans since prehistoric times, and there are many varieties found all over the world. With their light, salty flavour, raw oysters are usually served as a topping for battleship sushi. The delicately flavoured, soft flesh of the scallop is served as a topping for hand-formed sushi and sashimi. The scallop’s orange roe is not used for sushi.

OYSTERS

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.