Sushi Chef: Sukiyabashi Jiro

by Shinzō Satomi

Revered restaurateur Jiro Ono’s ( Jiro Dreams of Sushi ) extended chat on all things sushi shocked the industry and aficionados alike when it was first published in 1997 and has remained indispensable over the years thanks to his nonchalant revelation of top trade secrets. While first and last things cannot be so easily taught and the Sukiyabashi experience has stayed as unique as he warned with a wink, it is no exaggeration to call this book, finally available in English, the Bible of sushi chefs. Based on countless interviews over an extended period by a critic who had been better known for his comfort food expertise, marvelously retaining the maestro’s pleasantly down-to-earth voice, and amply illustrated with color photos, here is a belated surprise gift to all serious lovers of sushi who must rely on the vernacular.

Genres: Cookbooks, Food, Nonfiction, Japan

266 pages, Hardcover

First published March 29, 2016

Reviews

[Min · Rating 4 out of 5]

jiro's commentary is lively and a pleasure to read. the kindle book has quite a lot of photographs! this probably deserves to be bought on paper over a kindle read, though.

[Bidasari · Rating 5 out of 5]

Chef Sukiyabashi Jiro ni memang terkenal dan legendary dalam arena sushi di Jepun.
Dalam buku ni, diceritakan hampir semua perkara tentang sushi:

🐟Pelbagai spesies hidupan laut yang dipilih oleh chef Jiro untuk dijadikan sushi di restorannya.
🐙Setiap hidupan laut yang dipilih berasal dari daerah yang berbeza di seluruh Jepun.
🗺️Siap ada peta lokasi setiap hidupan laut ye.
🦐Banyak hidupan laut yang segar boleh ditemui di Tokyo Bay.
🐟Pembelian hidupan laut di Tsukiji Market.
🐟Hidupan laut yang terus kena masak, yang boleh disimpan setengah hari sahaja, yang molek dismpan 3,4 hari baru dibuat nigiri, etc.
🍣Penyediaan nigiri sushi berdasarkan hidupan laut yang tersedia berdasarkan 4 musim.

🐡Isu global climate change yang memberi impak kepada habitat hidupan laut, pengurangan populasi ikan tuna, etc.
🦪Masalah unsustainable catch (overfishing) yang menyebabkan populasi hidupan laut berkurang, harga hidupan laut meningkat, mengakibatkan larangan tangkapan dilaksanakan di beberapa tempat, etc.
🌎gempa bumi menyebabkan kepupusan ikan di sesetengah kawasan.
🐟Kaedah tangkapan yang berbeza beri kesan pada kualiti maguro yang ditangkap.

🐟Bidding harga ikan maguro di pasar oleh broker ikan yang kadang kala buat patah hati.
🐟💵Beza saiz, rasa dan harga hidupan laut dan rumpair liar dan yang diternak.
💵 isu demand vs supply.
💵 harga maguro melonjak tinggi bagi kesan kepada semua restoran/kedai sushi.

🐟Belajar tentang anatomi ikan.
🔪cara menyiang pelbagai jenis ikan dan hidupan laut lain sehingga sesuai untuk diletakkan atas nasi sushi - ada yang sampai 26 langkah ye (semua langkah disertakan dengan gambar)😅.
🍙 Nori (dried seaweed, rumpair laut kering) dipanggang menggunakan arang kishu bincho.
📝Resepi masak oboro, kanpyo, barazushi, nasi sushi, tamagoyaki (Japanese omelette) dan pickle shoga (jeruk halia) turut dikongsikan.

Membaca buku ni buat den hendak makan sushi.
Lepas tuh rasa macam kena jual pankreas hendak pergi ke Jepun😅.

[JW Ng · Rating 5 out of 5]

Reading this made me realise Jiro is a master craftsman and have perfected his craft that is edomae style nigiri. He's a perfectionist and his sushi is his masterpiece. I admire him for always looking to improve although he has already reached the pinnacle. He devotes insane effort and thought into every minor detail, even on things like green tea. I would love to experience dining at his restaurant but given how exclusive it is, I don't think I will ever get the chance. So nevermind, I'm just happy to have read this book.

[Ghalib Suleiman · Rating 4 out of 5]

Though a bit dated, definitely recommended if you're a sushi nerd. Technical commentary by Jiro-san on how he likes to prepare sushi, with some editorialising thrown in.