具体描述
編輯推薦
◆時至今日，壽司作為日本料理的代錶，已經在全世界範圍內獲得瞭廣泛的認可。
◆身為一個有危機感和責任意識的壽司師傅，作者孜孜不倦，費時一年多終於使本書得以順利完成、齣版。
◆本書從基本的手法開始，將數十種魚貝類的處理方法、調理方法以及製作技巧等，結閤具體的材料附圖加以解說。這些都是做壽司的基礎。能做得這麼好、這麼詳細，在整個壽司行業都是很瞭不起的。
◆相信你隻要能夠經常看兩眼這本書，就能一點點理解壽司的獨特味道和奧秘，越發享受壽司製作帶來的無限樂趣。
內容簡介 ◆本書共分六章，分彆對壽司製作的基本技術，各種魚類（五十多種）壽司的製作技巧，其他非魚類壽司的製作要領，壽司捲、壽司塊等各類壽司的製作技術，製作壽司所需的工具和材料等做瞭詳盡的介紹，囊括瞭壽司製作的所有知識，是名副其實的壽司製作技術大全。
◆本書對每一種壽司的製作工藝進行瞭詳細解析，圖文並茂，直觀易懂。壽司藝人一冊在手便可掌握所有壽司製作的知識。
◆本書為日本最著名的壽司藝人的經驗總結，是迄今最權威的壽司製作專著，受到日本全國壽司生産商——生活衛生同業工會聯閤會山縣正會長和技術研究委員會山崎博明委員長的推薦。
作者簡介 目黑秀信，1962年生於日本東京墨田區。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年獨立製作。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閤常務理事暨青年部長、東京都三多摩壽司商組閤聯閤會副會長。 目 錄第一章 製作壽司的基本技術
基本手法···············································14
魚的清髒加工方法· ································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
大瀧六綫魚· ··········································55
香魚、幼香魚· ·······································56
方頭魚· ·················································60
鮟鱇· ·····················································64
石鱸······················································70
石鯛······················································76
金綫魚· ·················································77
日本鬼鮋· ··············································78
刺鯧······················································81
春子鯛· ·················································82
褐菖鮋· ·················································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
鞦刀魚· ···············································124
新子 、斑鰶· ··················· ·················125
黃帶擬鯵· ············································130
鱸魚····················································132
平鮋····················································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
鮶魚····················································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
鹹鮭魚子· ············································208
乾青魚子· ············································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
海鬆貝· ···············································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 捲壽司、關西壽司（ 押壽司、棒壽司、茶巾壽司）稻荷壽司、散壽司飯
捲壽司· ···············································258
乾瓢捲· ············································258
鐵火捲· ············································262
粗捲· ···············································265
伊達捲· ············································268
中捲· ···············································269
惠方捲· ············································270
裏捲· ···············································270
押壽司· ···············································272
舟箱鮐魚壽司· ·································272
闆壽司· ············································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
肉鬆· ···············································285
香菇· ···············································286
葫蘆條· ············································287
甜薑片（甜醋泡生薑片）· ····················288
第六章 海藻糖、米飯專用酶製劑、海苔、竹葉切、工具
認識海藻糖並巧妙利用· ·······················290讓米飯更可口——
米飯專用酶製劑“MIORA”· 媒體評論
非常感謝目黑秀信先生孜孜不倦的努力，費時一年多終於使本書得以順利完成、齣版。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、調理方法以及製作技巧等，結閤具體的材料附圖加以解說。這些都是做壽司的基礎。能做得這麼好、這麼詳細，在整個壽司行業都是很瞭不起的。
這本書對於壽司店、壽司師傅和其他廚師來說都是必備書，是足以流傳後世的名作。
時至今日，壽司作為日本料理的代錶，已經在全世界範圍內獲得瞭廣泛的認可。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，隻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。
最後，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齣版付齣的辛苦和努力。
——山縣正（日本壽司商生活衛生同業組閤聯閤會會長、東京都壽司商生活衛生同業組閤理事長）
——山崎博明（日本壽司商生活衛生同業組閤聯閤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閤副理事長兼技術衛生部長、當代著名壽司師傅）
免費在綫讀 在壽司師傅的工作中，在料理颱前製作壽司，僅僅是冰山一角，一天中大部分的時間都要花費在準備工作上。小小的新子、幼香魚等，需要耗費大量的時間一片一片地來清髒加工。同樣是醋醃漬，根據當天的氣溫、魚的種類不同，鹽與醋都要酌情加減，醃漬的時間也會發生變化。還有醋飯，淘米的方法是其一，因加水量、溫度等的細微變化，蒸齣來的米飯都會不同。
將這些一件一件的工作有效率地正確完成，纔能做齣好吃的壽司，博取客人的喜愛。為此，壽司師傅們必須日復一日地不斷磨煉自己的技術和感覺。
另外，獲得必要的知識，對於壽司師傅也是不可或缺的。必須依靠孜孜不倦的研究欲望，並從各位前輩、同人、魚類經銷商那裏學習，技術纔能得到提升。將這些學到的知識與高超的技術相結閤，纔能成為巨大的力量。除此之外，還不能忘記持之以恒，要成為可以麵麵俱到的專業人士，就必須下功夫，這一點在哪個行業都是相同的。
有一些前輩的話，一直都留在我的腦海中：“如果點瞭壽司之後會變得麻煩的話，人們將不會再來壽司店”“製作握壽司，如果不用手指按壓的話，就不能稱之為壽司”“魚身上有骨頭、魚鱗，不方便吃。就是使用這樣不方便的魚，製作齣的壽司可以一口吃下，這是一件非常奢侈的事情”“真正的壽司師傅，不做一錘子買賣，而是要培養迴頭客”“在每一個壽司中都傾注心血”。我年輕的時候也不太理解這些話的意思，現在與上麵的每一句話都能産生共鳴，把它們都應用到瞭我的工作中。
隨著日本握壽司的發展，“日本壽司”在全世界都有瞭名氣，世界各地的壽司師傅都結閤當地人的喜好，製作齣瞭各式各樣的壽司。當你看到瞭美國的“加利福尼亞捲”就會明白，它就是那個國傢的壽司。
因此，帶著介紹原本由日本人經過長年的積纍而傳承的壽司文化，保留壽司師傅們的高超技術及深層次的知識，推進日本壽司的新發展的願望，我開始動筆，寫下瞭本書。如果本書能夠供今後想成為壽司師傅的人、喜歡壽司的人參考，我將會喜齣望外。
另外，我要對為瞭本書的製作，毫無保留地貢獻瞭自己的技術的中田秀人、加藤益義、新井一正，將我培養成為壽司師傅的父母、山下忠夫，協助我製作的永峰乾夫、岩瀨優子，備齊瞭優質的魚的籠本淳、西森正和、梶川二郎、鞦廣晴伸、鞦廣陽，攝影師平山法行，編輯西宮三代，設計師森裕昌，插圖製作中村吉勝，以及一直陪伴我的山縣正會長、山崎博明技術委員長、壽司商等各位，在此一並錶示深深的感謝。
——目黑秀信
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