小野二郎的世界:寿司之神终极手艺与精神 港台原版图书籍台版正版繁体中文 出色文化 里见真三 餐饮日式料理 寿司工具书

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小野二郎的世界:寿司之神终极手艺与精神 港台原版图书籍台版正版繁体中文 出色文化 里见真三 餐饮日式料理 寿司工具书
小野二郎的世界:寿司之神终极手艺与精神 港台原版图书籍台版正版繁体中文 出色文化 里见真三 餐饮日式料理 寿司工具书
小野二郎的世界:寿司之神终极手艺与精神 港台原版图书籍台版正版繁体中文 出色文化 里见真三 餐饮日式料理 寿司工具书
小野二郎的世界:寿司之神终极手艺与精神 港台原版图书籍台版正版繁体中文 出色文化 里见真三 餐饮日式料理 寿司工具书

小野二郎的世界:寿司之神终极手艺与精神 港台原版图书籍台版正版繁体中文 出色文化 里见真三 餐饮日式料理 寿司工具书

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小野二郎的世界:寿司之神终极手艺与精神 港台原版图书籍台版正版繁体中文 出色文化 里见真三 餐饮日式料理 寿司工具书

小野二郎的世界:寿司之神终极手艺与精神 港台原版图书籍台版正版繁体中文 出色文化 里见真三 餐...

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「我的夢想是工作,然後,倒下然後死去。」


淬鍊超過70年 成就世界第一握壽司!


小野二郎?江戶前壽司料理技藝大公開

原寸寫真追蹤、壽司製作過程全紀錄


★詳實記錄壽司之神、三星主廚一生懸命的職人精神!

一生的敬業精神寫照,一道一藝,從一而終,終不變心。


★第一本原寸呈現次郎壽司的作品

?本書鉅細靡遺地收錄了當代第一的壽司職人小野二郎一整年間供應的所有菜單,包括握壽司、下酒菜以及小缽配菜等等,是終極版的「江戶前壽司技術指南」。


?內附詳細米其林三星主廚小野二郎的「壽司」食譜,集結「數寄屋橋次郎」主廚小野二郎的料理生涯大成,可學習壽司技巧,更見習大師精神和素養,因為他不僅俱備一流廚師必要的非凡「嗅覺」、「味覺」以及「味蕾記憶」,更有超乎常人的「執著」、「要求完美」以及「堅持」。


★專業人士必備壽司工具書

?詳細解說「壽司」的料理方法,包括食材挑選、製作祕笈、處理過程、刀法,滿足日本料理專門店廚師和學徒及一般民眾。不僅僅讓大家知道小野二郎自身華麗細膩的技巧所在,將名店美味的秘密毫不保留地完全公開。


?親手體驗日本代表和食,專業人士必備工具書。本書鉅細靡遺地收錄了當代第一的壽司職人小野二郎一整年間供應的所有菜單,包括握壽司、下酒菜以及小缽配菜等等,是終極版的「江戶前壽司技術指南」。瞄一下「數寄屋橋次郎」特有的原木食材盒,一看就知道裡面盡是日本近海的當令漁獲。在寒冬時節,白肉魚之王是比目魚;夏天則小鱸魚(日本關東地區的發音是FUKO,指鱸魚長約30~60cm的幼魚)和真鰈。章魚腳在冬天是夠味,關東地區的鮑魚產季是夏天。蝦蛄雖然一年到頭在市場都買得到,但在春天帶有蝦卵的蝦蛄是美味──。這是一本十分有用的工具書,是可以幫助您「認識當令食材的食曆」。


如何效仿小野二郎,專業地挑選壽司食材?

如何製作出Pro級的美味壽司口感?


小野二郎一生都在握壽司,並以高標準作要求,也善於留心觀察客人用餐狀況,確保客人可以享受到終極美味。


他對自我的堅持,讓壽司從食材、製作到入口瞬間,每個步驟都經過縝密計算。並為了保護雙手,不工作時也依然帶著手套,連睡覺時也不懈怠。


小野二郎,已是日本職人精神的直接代表!


?今年高齡91歲的小野二郎是東京「數寄屋橋次郎」的老闆,當代首屈一指的壽司職人。是全世界年紀大的三星主廚,他可謂師傅中的師傅、達人中的達人,在日本國內的地位相當崇高,而壽司第一人的美稱,更是傳播於全球。縱觀他的一生,超過五十六年的時間,他都在做壽司,因此他對壽司所注入的精神,以及其技巧絕對是世上第一。這本「次郎時令壽司」就像是一代大師的心路歷程。



作者簡介

里見真三

B級美食名詞提倡者
美食愛好者,他花了五年時間進行採訪、拍攝,最終完成了這本堪稱終極的「江戶派握壽司技術指導大全。

譯者簡介

婁愛蓮
 
出生於台中,從事英、日文翻譯寫作多年,崇尚自由,熱愛旅行,喜愛各國特色文物、建築及風情。


《小野二郎的世界:壽司之神終極手藝與精神》

すきやばし次郎旬を握る


作者: 里見真三  

譯者: 婁愛蓮

出版社:出色文化  

出版日期:2022/02/25

語言:繁體中文

ISBN:9786267065136

規格:平裝 / 268頁 / 17 x 23 x 1.55 cm / 普通級 / 全彩印刷 / 初版

出版地:中国台灣



前言 邀您進入小野二郎的世界
 
第一章    四季時令的壽司配料
春天的握壽司
夏天的握壽司
秋天的握壽司
冬天的握壽司
四季壽司配料產地分佈圖
次郎壽司記事1    春夏時節的壽司配料
小肌、新子
沙丁魚
竹筴魚
真鰈魚、小鱸魚
島鰺、小鰤魚
小墨魚、軟絲
鳥蛤
鮑魚
穴子
蝦蛄
鰹魚
「數寄屋橋次郎」的壽司配料食曆
次郎壽司記事2    秋冬時節的壽司配料
鯖魚
水針魚
墨魚
車蝦
象拔蚌
赤貝
章魚
文蛤
比目魚、小比目魚
<不捏的理由    >青柳、扇貝、平貝
<不捏的理由    >鰤魚
<不捏的理由    >鯛魚
 
第二章 壽司之王的黑鮪魚握壽司
日本黑鮪魚回游路線圖
四種鮪魚握壽司
史無前例 近海黑鮪完整剖面!前段的横切面圖 
從胸鰭到後段,18個部位的握壽司
徹底追查「數寄屋橋次郎」全年使用的近海黑鮪!
一月
二月
三月
四月
五月
六月
七月
八月
九月
十月
十一月
十二月
十月(背部)
拆解鮪魚取得捏握壽司的肉條
中腹的鉛筆
漬鮪魚 
次郎壽司記事3    黑鮪魚握壽司
「如果想吃好吃的就要成為熟客」
喜愛赤身的客人日益增多,真是可喜可賀
討厭「延繩釣法」是有原因的
不過就握壽司而已,也不能賣到多貴吧?
今後要努力研究進口鮪魚了
日本近海黑鮪與大西洋鮪魚的差別在此!
 
第三章 四季握壽司的做法與訣竅
亮皮魚類
白肉魚類
色肉魚類
紅肉魚類
烏賊類
蝦子
貝類
燉煮類
軍艦壽司
「數寄屋橋次郎」的處理程序追蹤作業流程
島鰺
真鰈
小肌
新子
竹筴魚
鯖魚
沙丁魚
水針魚
車蝦
墨魚
軟絲
小墨魚
赤貝
象拔蚌
穴子
章魚
文蛤
蝦蛄
鮑魚
鮭魚卵
玉子燒
醬汁
壽司醬油
 
第四章 海苔捲、玉子燒 
次郎壽司記事4       海苔捲、玉子燒的做法
海苔207
鮭魚卵
海膽
海苔捲
玉子燒
醃薑片和茶
海苔捲?玉子燒
蝦鬆的製作方法
瓠瓜條的煮法
細捲的捲法
 
第五章 醋飯講義
三種散壽司 
散壽司的做法
握壽司的捏法
生薑的醃法
山葵研磨的方法
次郎壽司記事5      醋飯講義
用鐵的羽釜炊煮,再放入用麥桿編成的桶子裡保溫 
客人都說吃了口不會渴 
握壽司的尺寸是戰後才變小的 
年過七十還是要活到老、學到老
 
後記 壽司店老闆和老顧客的對話


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商品详情

 




「我的夢想是工作,然後,倒下然後死去。」


淬鍊超過70年 成就世界第一握壽司!


小野二郎?江戶前壽司料理技藝大公開

原寸寫真追蹤、壽司製作過程全紀錄


★詳實記錄壽司之神、三星主廚一生懸命的職人精神!

一生的敬業精神寫照,一道一藝,從一而終,終不變心。


★第一本原寸呈現次郎壽司的作品

?本書鉅細靡遺地收錄了當代第一的壽司職人小野二郎一整年間供應的所有菜單,包括握壽司、下酒菜以及小缽配菜等等,是終極版的「江戶前壽司技術指南」。


?內附詳細米其林三星主廚小野二郎的「壽司」食譜,集結「數寄屋橋次郎」主廚小野二郎的料理生涯大成,可學習壽司技巧,更見習大師精神和素養,因為他不僅俱備一流廚師必要的非凡「嗅覺」、「味覺」以及「味蕾記憶」,更有超乎常人的「執著」、「要求完美」以及「堅持」。


★專業人士必備壽司工具書

?詳細解說「壽司」的料理方法,包括食材挑選、製作祕笈、處理過程、刀法,滿足日本料理專門店廚師和學徒及一般民眾。不僅僅讓大家知道小野二郎自身華麗細膩的技巧所在,將名店美味的秘密毫不保留地完全公開。


?親手體驗日本代表和食,專業人士必備工具書。本書鉅細靡遺地收錄了當代第一的壽司職人小野二郎一整年間供應的所有菜單,包括握壽司、下酒菜以及小缽配菜等等,是終極版的「江戶前壽司技術指南」。瞄一下「數寄屋橋次郎」特有的原木食材盒,一看就知道裡面盡是日本近海的當令漁獲。在寒冬時節,白肉魚之王是比目魚;夏天則小鱸魚(日本關東地區的發音是FUKO,指鱸魚長約30~60cm的幼魚)和真鰈。章魚腳在冬天是夠味,關東地區的鮑魚產季是夏天。蝦蛄雖然一年到頭在市場都買得到,但在春天帶有蝦卵的蝦蛄是美味──。這是一本十分有用的工具書,是可以幫助您「認識當令食材的食曆」。


如何效仿小野二郎,專業地挑選壽司食材?

如何製作出Pro級的美味壽司口感?


小野二郎一生都在握壽司,並以高標準作要求,也善於留心觀察客人用餐狀況,確保客人可以享受到終極美味。


他對自我的堅持,讓壽司從食材、製作到入口瞬間,每個步驟都經過縝密計算。並為了保護雙手,不工作時也依然帶著手套,連睡覺時也不懈怠。


小野二郎,已是日本職人精神的直接代表!


?今年高齡91歲的小野二郎是東京「數寄屋橋次郎」的老闆,當代首屈一指的壽司職人。是全世界年紀大的三星主廚,他可謂師傅中的師傅、達人中的達人,在日本國內的地位相當崇高,而壽司第一人的美稱,更是傳播於全球。縱觀他的一生,超過五十六年的時間,他都在做壽司,因此他對壽司所注入的精神,以及其技巧絕對是世上第一。這本「次郎時令壽司」就像是一代大師的心路歷程。



作者簡介

里見真三

B級美食名詞提倡者
美食愛好者,他花了五年時間進行採訪、拍攝,最終完成了這本堪稱終極的「江戶派握壽司技術指導大全。

譯者簡介

婁愛蓮
 
出生於台中,從事英、日文翻譯寫作多年,崇尚自由,熱愛旅行,喜愛各國特色文物、建築及風情。


《小野二郎的世界:壽司之神終極手藝與精神》

すきやばし次郎旬を握る


作者: 里見真三  

譯者: 婁愛蓮

出版社:出色文化  

出版日期:2022/02/25

語言:繁體中文

ISBN:9786267065136

規格:平裝 / 268頁 / 17 x 23 x 1.55 cm / 普通級 / 全彩印刷 / 初版

出版地:中国台灣



前言 邀您進入小野二郎的世界
 
第一章    四季時令的壽司配料
春天的握壽司
夏天的握壽司
秋天的握壽司
冬天的握壽司
四季壽司配料產地分佈圖
次郎壽司記事1    春夏時節的壽司配料
小肌、新子
沙丁魚
竹筴魚
真鰈魚、小鱸魚
島鰺、小鰤魚
小墨魚、軟絲
鳥蛤
鮑魚
穴子
蝦蛄
鰹魚
「數寄屋橋次郎」的壽司配料食曆
次郎壽司記事2    秋冬時節的壽司配料
鯖魚
水針魚
墨魚
車蝦
象拔蚌
赤貝
章魚
文蛤
比目魚、小比目魚
<不捏的理由    >青柳、扇貝、平貝
<不捏的理由    >鰤魚
<不捏的理由    >鯛魚
 
第二章 壽司之王的黑鮪魚握壽司
日本黑鮪魚回游路線圖
四種鮪魚握壽司
史無前例 近海黑鮪完整剖面!前段的横切面圖 
從胸鰭到後段,18個部位的握壽司
徹底追查「數寄屋橋次郎」全年使用的近海黑鮪!
一月
二月
三月
四月
五月
六月
七月
八月
九月
十月
十一月
十二月
十月(背部)
拆解鮪魚取得捏握壽司的肉條
中腹的鉛筆
漬鮪魚 
次郎壽司記事3    黑鮪魚握壽司
「如果想吃好吃的就要成為熟客」
喜愛赤身的客人日益增多,真是可喜可賀
討厭「延繩釣法」是有原因的
不過就握壽司而已,也不能賣到多貴吧?
今後要努力研究進口鮪魚了
日本近海黑鮪與大西洋鮪魚的差別在此!
 
第三章 四季握壽司的做法與訣竅
亮皮魚類
白肉魚類
色肉魚類
紅肉魚類
烏賊類
蝦子
貝類
燉煮類
軍艦壽司
「數寄屋橋次郎」的處理程序追蹤作業流程
島鰺
真鰈
小肌
新子
竹筴魚
鯖魚
沙丁魚
水針魚
車蝦
墨魚
軟絲
小墨魚
赤貝
象拔蚌
穴子
章魚
文蛤
蝦蛄
鮑魚
鮭魚卵
玉子燒
醬汁
壽司醬油
 
第四章 海苔捲、玉子燒 
次郎壽司記事4       海苔捲、玉子燒的做法
海苔207
鮭魚卵
海膽
海苔捲
玉子燒
醃薑片和茶
海苔捲?玉子燒
蝦鬆的製作方法
瓠瓜條的煮法
細捲的捲法
 
第五章 醋飯講義
三種散壽司 
散壽司的做法
握壽司的捏法
生薑的醃法
山葵研磨的方法
次郎壽司記事5      醋飯講義
用鐵的羽釜炊煮,再放入用麥桿編成的桶子裡保溫 
客人都說吃了口不會渴 
握壽司的尺寸是戰後才變小的 
年過七十還是要活到老、學到老
 
後記 壽司店老闆和老顧客的對話


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