最权威的寿司制作大全

　　章　制作寿司的基本技术
　　基本手法···············································14
　　鱼的清脏加工方法· ································18
　　片三片（ 三枚卸）· ·······························18
　　背开· ·················································23
　　大名卸（ 沿脊柱片开）· ······················…
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　　目黑秀信，1962年生于日本东京墨田区。从1979年到1991年的13年间，师从Yoroshiku寿司（东京府中市）的著名师傅山下忠夫先生。1992年独立制作。现任Yoroshiku寿司（东京都稻城市）店主。取得寿司料理专门调理师暨调理技能士资格（厚生劳动省）。2012年，社团法人调理技术技能中心（厚生劳动大臣指定测验机关）调理技术审查、技能检定测验及地方测验委员。目前同时担任东京都寿司商生活卫生同业组合常务理事暨青年部长、东京都三多摩寿司商组合联合会副会长。

　　◆本书共分六章，分别对寿司制作的基本技术，各种鱼类（五十多种）寿司的制作技巧，其他非鱼类寿司的制作要领，寿司卷、寿司块等各类寿司的制作技术，制作寿司所需的工具和材料等做了详尽的介绍，囊括了寿司制作的所有知识，是名副其实的寿司制作技术大全。
　　◆本书对每一种寿司的制作工艺进行了详细解析，图文并茂，直观易懂。寿司艺人一册在手便可掌握所有寿司制作的知识。
　　◆本书为日本著名的寿司艺人的经验总结，是迄今权威的寿司制作专著，受到日本全国寿司生产商——生活卫生同业工会联合会山县正会长和技术研究委员会山崎博明委员长的推荐。

　　章　制作寿司的基本技术
　　基本手法···············································14
　　鱼的清脏加工方法· ································18
　　片三片（ 三枚卸）· ·······························18
　　背开· ·················································23
　　大名卸（ 沿脊柱片开）· ························26
　　手开· ·················································28
　　片五片（ 五枚卸）· ·······························30
　　基本的切片方法· ···································34
　　金枪鱼的切片方法······························34
　　旗鱼的切片方法· ································35
　　白肉鱼的切片方法· ·····························36
　　醋饭的拌法· ··········································38
　　寿司名师谈醋饭· ···································40
　　调和醋· ·················································46
　　第二章　握寿司 鱼
　　鳗鱼······················································48
　　大泷六线鱼· ··········································55
　　香鱼、幼香鱼· ·······································56
　　方头鱼· ·················································60
　　鮟鱇· ·····················································64
　　石鲈······················································70
　　石鲷······················································76
　　金线鱼· ·················································77
　　日本鬼鲉· ··············································78
　　刺鲳······················································81
　　春子鲷· ·················································82
　　褐菖鲉· ·················································87
　　鲣鱼······················································88
　　梭子鱼· ·················································94
　　剥皮鱼· ·················································96
　　鲽鱼····················································100
　　高体鰤· ···············································102
　　鱚鱼· ··················································103
　　金眼鲷· ···············································106
　　木棉鱼· ···············································111
　　褐石斑鱼· ············································112
　　吉氏青 · ············································113
　　小鲑鱼· ···············································114
　　牛尾鱼· ···············································114
　　鲭鱼····················································115
　　针鱼、闩· ············································120
　　蓝点马鲛· ············································123
　　秋刀鱼· ···············································124
　　新子 、斑鰶· ··················· ·················125
　　黄带拟鲹· ············································130
　　鲈鱼····················································132
　　平鲉····················································135
　　鳕鱼····················································136
　　带鱼····················································138
　　银腹贪食舵鱼· ·····································140
　　赤鲑····················································141
　　海鳗····················································142
　　长尾滨鲷· ············································147
　　姬鲷····················································147
　　黄尾鰤 · ···············································148
　　比目鱼· ···············································152
　　虹鳟····················································154
　　鰤鱼· ··················································156
　　绿鳍鱼· ···············································158
　　竹荚鱼· ···············································161
　　远东拟沙丁鱼· ·····································162
　　金枪鱼· ···············································163
　　蓝鳍金枪鱼· ·····································163
　　印度金枪鱼· ·····································168
　　大眼金枪鱼· ·····································170
　　旗鱼· ···············································171
　　七带石斑鱼· ········································174
　　银鲳····················································175
　　大鳞大麻哈鱼· ·····································176
　　真鲷····················································180
　　大眼鲷· ···············································182
　　目拔鱼· ···············································182
　　鲪鱼····················································183
　　生鱼片的装盘方法· ······························184
　　第三章　握寿司 乌贼、虾、蟹、鱼卵、章鱼
　　莱氏拟乌贼· ········································186
　　长枪乌贼· ············································189
　　鱿鱼····················································192
　　金乌贼· ···············································193
　　剑尖枪乌贼· ········································193
　　红虾····················································194
　　白虾· ···················································194
　　伊势龙虾· ············································195
　　日本长额虾· ········································198
　　对虾····················································199
　　虾蛄····················································202
　　毛蟹····················································205
　　盲珠雪怪蟹· ········································206
　　咸鲑鱼子· ············································208
　　干青鱼子· ············································209
　　青鱼子海带· ········································209
　　真蛸····················································210
　　酢蛸····················································213
　　第四章　握寿司 贝类、厚烧玉子烧
　　蛤蜊····················································216
　　魁蚶····················································220
　　鲍鱼····················································224
　　海胆····················································226
　　牡蛎····················································228
　　蝾螺····················································230
　　象拔蚌· ···············································232
　　江珧····················································235
　　鸟蛤· ···················································236
　　文蛤····················································238
　　虾夷盘扇贝· ········································240
　　北极贝· ···············································243
　　海松贝· ···············································246
　　海螺····················································250
　　玉子烧（ 厚烧玉子烧、高汤玉子烧）· ·····252
　　装饰生鱼片、切丝· ······························256
　　第五章　卷寿司、关西寿司（ 押寿司、棒寿司、茶巾寿司）稻荷寿司、散寿司饭
　　卷寿司· ···············································258
　　干瓢卷· ············································258
　　铁火卷· ············································262
　　粗卷· ···············································265
　　伊达卷· ············································268
　　中卷· ···············································269
　　惠方卷· ············································270
　　里卷· ···············································270
　　押寿司· ···············································272
　　舟箱鲐鱼寿司· ·································272
　　板寿司· ············································275
　　小鲷雀寿司· ·····································277
　　舟箱康吉鳗· ·····································278
　　康吉鳗押寿司· ·································278
　　茶巾寿司· ············································279
　　稻荷寿司· ············································281
　　鲐鱼棒寿司· ········································282
　　散寿司饭· ············································284
　　肉松· ···············································285
　　香菇· ···············································286
　　葫芦条· ············································287
　　甜姜片（甜醋泡生姜片）· ····················288
　　第六章　海藻糖、米饭专用酶制剂、海苔、竹叶切、工具
　　认识海藻糖并巧妙利用· ·······················290
　　让米饭更可口——
　　米饭专用酶制剂“MIORA”·
^ 收 起　　

　　目黑秀信，1962年生于日本东京墨田区。从1979年到1991年的13年间，师从Yoroshiku寿司（东京府中市）的著名师傅山下忠夫先生。1992年独立制作。现任Yoroshiku寿司（东京都稻城市）店主。取得寿司料理专门调理师暨调理技能士资格（厚生劳动省）。2012年，社团法人调理技术技能中心（厚生劳动大臣指定测验机关）调理技术审查、技能检定测验及地方测验委员。目前同时担任东京都寿司商生活卫生同业组合常务理事暨青年部长、东京都三多摩寿司商组合联合会副会长。

　　◆本书共分六章，分别对寿司制作的基本技术，各种鱼类（五十多种）寿司的制作技巧，其他非鱼类寿司的制作要领，寿司卷、寿司块等各类寿司的制作技术，制作寿司所需的工具和材料等做了详尽的介绍，囊括了寿司制作的所有知识，是名副其实的寿司制作技术大全。
　　◆本书对每一种寿司的制作工艺进行了详细解析，图文并茂，直观易懂。寿司艺人一册在手便可掌握所有寿司制作的知识。
　　◆本书为日本著名的寿司艺人的经验总结，是迄今权威的寿司制作专著，受到日本全国寿司生产商——生活卫生同业工会联合会山县正会长和技术研究委员会山崎博明委员长的推荐。