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Sushi Made Easy: The Perfect Beginners Guide by Jessi Saint ebook deal
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Sushi Made Easy: The Perfect Beginners Guide

By: Jessi Saint

The Rice? The type of Rice that's used is often thick, sticky, and makes it perfect for rolling and sticking together to make the Sushi hold its form, especially when it's encircling around the ingredients. Not only that, but it also is used as a perfect sponge when soaking up the marinades that are used.

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Book Description

Ahhh. Sushi. That wonderful, delicious, flavorful treat that's enjoyed the world over. The Asian inspired food stuff that for the longest time had been the stuff that only those of royalty or upper classes during Japan's long, storied history have enjoyed, now enjoyed by a myriad of different people that range from the low end supermarket knockoffs using cheaper alternatives all the way to the high-end culinary five star rated restaurants that pride themselves on keeping their ingredients fresh and true to the source.

It's a food that's even portable and can be eaten any way you desire to consume it. Want to stick to the traditional style, and dip it in soy sauce, or place wasabi on it, eaten with chopsticks? There are many purists that would leap for joy at keeping a tradition alive. Want to eschew tradition for a delicious chew instead and just dunk it in some ketchup? Purists will rage, but there are just as many people who like to experiment. Want to forgo standard protein and vegetable bases and make it sweet? Substitute fish and celery for cream and chocolate. Want something for breakfast? Put bacon, egg, and onion in it and call it a breakfast roll instead.

So what makes Sushi such an iconic item to eat though? There are a lot of meals and food types that have come from Japan that have hit the western market, but nothing is seen as venerable, or as high classed as Sushi. Ramen noodles are a staple foodstuff of Japanese diet that in Japan are just as varied and delicious as Sushi is, but in the United States, it's considered cheap and unhealthy that it's often regarded as a quick, easy, cheap meal. In fact, in the United States, it's really only a common food item among college students, low-income households, and food banks that distribute to the poor and needy.
So what makes Sushi head and shoulders above all the other Japanese dietary staples?

The Rice? The type of Rice that's used is often thick, sticky, and makes it perfect for rolling and sticking together to make the Sushi hold its form, especially when it's encircling around the ingredients. Not only that, but it also is used as a perfect sponge when soaking up the marinades that are used.
Could it be the meat? It's a myth that all Sushi contains uncooked fish, but that couldn't be further from the truth. In fact, raw fish only constitutes a small sample of Sushi recipes, and even then in the United States health regulations state you cannot serve raw fish. So in the Western world, there is no raw fish sushi available for purchase. But there's something about the way the rice intermingles with the pork, the crab, the fish, the lobster, or even the chicken that make it melt in your mouth.

The vegetables? Alone, this isn't something to write home about since it's a combination of celery, cabbage, onion, and more. In fact, those are common enough ingredients in most salads to the point that you could take the vegetables, the rice, the meat, and put it into a bowl and mix it up like a salad. But then again that wouldn't be very interesting, very fun, or very delicious. In fact, it's a horrible combination for a salad.
So then what is it that makes Sushi so great?

Here Is A Preview Of What You'll Learn...
-History of Sushi
-Sushi Equipment
-Ingredients to Use
-Tips and Tricks Before Starting
-Sushi Recipes.
-Much, much
more!

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