Poissons: Un Art Du Japon (Chihiro Masui)

This title is in French.

A dive into the cuisine of the sea as practiced by the great Japanese masters, to discover their preparation techniques, elevated to the rank of art.

Cooking fish, shellfish and crustaceans is a true art in Japan.

Although sushi, sashimi, maki, chirashi and gourmet kaïseki have now conquered the world, the secrets of Japanese masters, envied by Western chefs and gourmets, remain very mysterious.

Chihiro Masui reveals their processes and explains in particular the principles of ikejime (the famous "death without suffering"), chinuki and "fish rest", three fundamental techniques unknown to us.

By allowing us to meet the three-Michelin-starred sushi chef in Tokyo, Hachiro Mizutani, and chef Takeshi Ohira, specialist in fugu (the killer pufferfish), she offers us an unparalleled masterclass , with many steps -by-step describing the cutting and preparation of each species. Finally, it offers 30 traditional recipes adapted to European ingredients by chef Masao Karasuyama based in Paris.