◆本書共分六章，分彆對壽司製作的基本技術，各種魚類（五十多種）壽司的製作技巧，其他非魚類壽司的製作要領，壽司捲、壽司塊等各類壽司的製作技術，製作壽司所需的工具和材料等做瞭詳盡的介紹，囊括瞭壽司製作的所有知識，是名副其實的壽司製作技術大全。 　　◆本書對每一種壽司的製作工藝進行瞭詳細解析，圖文並茂，直觀易懂。壽司藝人一冊在手便可掌握所有壽司製作的知識。 　　◆本書為日本的壽司藝人的經驗總結，是迄今zui權wei的壽司製作專著，受到日本全*壽司生産商——生活衛生同業工會聯閤會山縣正會長和技術研究委員會山崎博明委員長的推薦。

第yi章　製作壽司的基本技術

基本手法···············································14

魚的清髒加工方法· ································18

　片三片（ 三枚卸）· ·······························18

　背開· ·················································23

　大名卸（ 沿脊柱片開）· ························26

　手開· ·················································28

　片五片（ 五枚卸）· ·······························30

基本的切片方法· ···································34

　金槍魚的切片方法······························34

　旗魚的切片方法· ································35

　白肉魚的切片方法· ·····························36

醋飯的拌法· ··········································38

壽司名師談醋飯· ···································40

調和醋· ·················································46

第2章　握壽司 魚

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