Sushi Master

Preface
INTRODUCTION
What Is Sushi? 
FUNDAMENTALS
Tools 
Buying Seafood 
Ingredients 
Fish Preparation 
RECIPES 
Rice 
Appetizers 
Maki 
Nigiri 
Sashimi 
Soups 
Garnishes 
APPENDIX
Sustainability You Can Practice 
Glossary 
Resources 
Chef Contributors 
About the Author 
Acknowledgments 
Index 
 

Nick Sakagami was born in Tokyo and owns his own seafood importing and consulting businesses. A longtime resident of Los Angeles, he is the only person outside of Japan to be certified as an osakana meister, or fish master. He can identify every fish species and hundreds of subspecies by taste, feel, sight and smell. And he has an expertise in tuna. Sakagami believes he has a responsibility to share what he knows with consumers of seafood and the seafood industry. He got his start working part time for a seafood wholesaler in Japan. His entire body would smell like fish. But that excited him and so he decided to explore that feeling around the world. He talks to wholesalers about sustainable fishing and good import practices and is influential with high end restaurants on their buying practices.