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Index
Cover
Title Page
Copyright
Table of Contents
Preface: Invitation to Jiro Ono’s World
Chapter 1: Nigiri-dane in Spring and Summer
Japan Map of Nigiri-dane of the Four Seasons
Jiro Sushi Talk 1: Nigiri-dane in Spring and Summer
Kohada (gizzard shad), Shinko (young gizzard shad)
Iwashi (sardine)
Aji (horse mackerel)
Mako Garei (marbled sole), Fukko (young sea bass), Shima Aji (striped jack), Inada (young yellowtail)
Koika (small squid), Aori Ika (bigfin reef squid)
Tori Gai (cockles)
Awabi (abalone)
Anago (conger eel)
Shako (mantis shrimp)
Katsuo (bonito)
Sukiyabashi Jiro Nigiri-dane Calendar
Jiro Sushi Talk 2: Nigiri-dane in Autumn and Winter
Saba (mackerel)
Sayori (halfbeak)
Sumi Ika (squid)
Kuruma Ebi (prawn)
Miru Gai (geoduck clam)
Aka Gai (surf clam)
Madako (common octopus)
Hamaguri (hard clam)
Hirame (flounder), Soge (young flounder)
<The reason I don’t make nigiri with them> Aoyagi (yellow tongue surf clam), Hotate Gai (scallop), Taira Gai (razor clam)
Buri (yellowtail)
Madai (red sea bream)
Chapter 2: Making Nigiri with Hon Maguro
Map of Hon Maguro Migration around Japan
Four Kinds of Maguro Nigiri
Kami (upper) section
For the First Time in History: A Complete Section of Kinkai Hon Maguro!
From Kama to Naka: Making nigiri with eighteen parts
Naka (middle) section
Shimo (lower) section
A Complete Exploration of Kinkai Hon Maguro
The Sections and Nigiri of Hon Maguro
Getting saku (slabs) out of maguro
Enpitsu (pencil) of Chutoro
Chijire of Maguro (crimping of tuna)
Zuke of Maguro (soy sauce-marinated tuna)
Jiro Sushi Talk 3: Making Nigiri with Hon Maguro
“If you want to eat delicious things, then become a regular”
It’s a delightful phenomenon that people are starting to prefer lean meat
There is a reason I don’t like ’nawa
We can’t charge that much for a mere nigiri
I’ll study extra hard about imported maguro from now on
Behold, the difference between kinkai hon maguro and maguro from the Atlantic Ocean!
Chapter 3: Prepping the Four Seasons’ Nigiri
Silver-Skinned Fish
Whitefish
Colored Fish
Lean Meat
Squid
Shrimp
Shellfish
Simmered Items
Gunkan Maki
Work of Sukiyabashi Jiro: Follow His Preparation Process
Shima Aji (striped jack)
Mako Garei (marbled sole)
Kohada (gizzard shad)
Shinko (young gizzard shad)
Aji (horse mackerel)
Saba (mackerel)
Iwashi (sardine)
Sayori (halfbeak)
Kuruma Ebi (prawn)
Sumi Ika (squid)
Aori Ika (bigfin reef squid)
Koika (small squid)
Aka Gai (surf clam)
Miru Gai (geoduck clam)
Anago (conger eel)
Tako (octopus)
Hamaguri (hard clam)
Shako (mantis shrimp)
Awabi (abalone)
Ikura (salmon roe)
Tamagoyaki (Japanese omelette)
Nitsume (reduction sauce)
Nikiri (thin and sweet glaze)
Chapter 4: Nori Maki, Tamagoyaki
Jiro Sushi Talk 4: Nori Maki, Tamagoyaki
Nori (dried seaweed)
Gunkan Maki (warship roll): Ikura (salmon roe)
Gunkan Maki (warship roll): Uni (sea urchin)
Nori Maki (rolls)
Tamagoyaki (Japanese omelette)
Gari (pickled ginger), Agari (sushi tea)
Nori Maki, Tamagoyaki
How to make oboro
How to cook kanpyo (dried gourd)
How to roll hoso maki (thin roll)
Chapter 5: Of Sumeshi
Chirashi-zushi (variety of toppings, mainly seafood, on top of a bed of rice) Three Kinds
How to make barazushi
How to make sushi rice
How to make nigiri
How to pickle shoga (ginger), How to grate wasabi
Jiro Sushi Talk 5: Of Sumeshi
We make rice with an iron hagama (old-fashioned rice cooker) and keep it warm by storing it in a warabitsu (straw tub)
I’m often told that my customers don’t get thirsty after eating our nigiri
It’s after the war that nigiri got smaller
Over seventy and so much more to learn
Idle Talk Between a Sushi Restaurant Pops and His Regular
The reason ichinin-mae (an order for one) is a special bargain
For some reason, I forget to charge for otoro (fatty tuna)
Who are his “welcome guests” and “unwelcome guests”
Good sushi restaurants discipline customers
Afterword to the Japanese Paperback Edition
About the Authors
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