Book Review: Sushi Master

by Joe Meny

Sushi Master, is the recently published expert guide to sourcing, making and enjoying sushi at home. Filled with over 40 recipes from the Sushi Master himself, Nick Sakagami. Divided into two main sections, Fundamentals (Tools, Seafood Buying, Ingredients, and Fish preparation) and Recipes (everything from Rice, Maki, Nigiri, Shashimi, Soups and more), provide an easy-to-follow, step-by-step process on how to prepare and enjoy sushi in your own home. You’ll also find recipes for traditional Japanese soups, including two types of miso, plus appetizers like tsukemono (Japanese pickles), shisito pepper, and spicy scallop carpaccio. Having mastered the staples, you can continue on to advanced techniques, such as searing, marinating, aging, and adding garnishes. Sushi Master is a comprehensive guide that also includes tips on sourcing your own ingredients, and best practices for sustainability. The incredible color photography that accompanies nearly every single recipe throughout the book is nothing less than a visual feast for the eyes.

About the author, Nick Sakagami
Nick Sakagami was born in Tokyo and owns his own seafood importing and consulting business. Currently a longtime resident of Los Angeles, California, Nick is the only person outside of Japan to be certified as an osakana meister. He can identify every sushi fish species and their subspecies by taste, feel and smell. He also has an expertise in tuna. Nick believes that sushi is part of the overall Japanese lifestyle and can be enjoyed most harmoniously when paired with sake and flowers (Ikebana style) to represent the current season. He is also a certified sake advisor and is looking to become a sake sommelier next. Nick believes he has a responsibility to share what he knows with not only the seafood industry, but with consumers of seafood as well. Thanks for sharing Nick!

Sushi Master (2019) $24.99. Hardcover.168 pages.
Published by Quarry Books, an imprint of The Quarto Group.