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The creative art of fine sushi making, as demonstrated by Yoshii-san. Ryuichi Yoshii is a sushi artist, able to create around 150 different types of sushi in decorative styles, in the shape of birds, animals, fish, flowers, birds and seasonal Japanese themes.
He was born in Nagasaki in southern Japan, the son of a traditional Japanese chef.
His book, Sushi, was published by Lansdowne Publishing in 1998 and is the definitive guide to making this staple combination of fresh seafood and rice.
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Hot Tips
Manioc meal
Manioc meal is used to make farofa, a seasoning that is made with toasted manioc meal and may contain extra ingredients such as olives, nuts or raisins. If you cannot find manioc meal you can substitute tapioca starch - although be aware it is more refined than manioc flour.
Glossary
Black Rice
A type of rice where the outer bran layer has not been removed. The raw grains have a charred appearance and when cooked, the grains are the colour of blackberries.
