CONTENTS

Introduction

Our guide to Japanese ingredients

CHAPTER 1: Sushi & maki

Perfect sushi rice

Rolling maki

Uramaki, futomaki, nigiri

How to cut cucumber

How to cut salmon and tuna for nigiri and covering sushi rolls

CHAPTER 2: Teppanyaki & noodles

CHAPTER 3: Poke & Japanese salads

CHAPTER 4: Gyoza & dim sum

CHAPTER 5: Robata & ramen

CHAPTER 6: Tempura

CHAPTER 7: Desserts

CHAPTER 8: A guide to sake

Afterword by the Marine Stewardship Council

Acknowledgements

About Hana

Index