寿司书 寿司制作大全 目黑秀信 日本料理书寿司书大全 制作日本寿司大全教程书 日料菜谱 菜谱书家常菜 pdf epub mobi txt 电子书 下载 2025

简体网页||繁体网页

☆☆☆☆☆

许诗焱 译

图书标签:

• 寿司
• 寿司制作
• 日料
• 日本料理
• 菜谱
• 家常菜
• 美食
• 教程
• 目黑秀信
• 料理书

店铺： 磐恒志行图书专营店

出版社： 陕西师大

ISBN：7561327625

商品编码：29521029495

丛书名： 素食革命

出版时间：2004-01-01

日料入门全书   ￥52   ￥37.3   ￥18.8       ￥76   ￥58.5   ￥35.2       ￥33.8   ￥27   ￥35

9787534980282

（日本寿司名师倾注大量心血作品，囊括江户前握寿司、押寿司、棒寿司的知识，以及鱼贝类的清脏加工方法、切片方法、醋饭的拌法等，荟萃了日本各式传统寿司制作技术的珍藏版） 

作者:〔日〕目黑秀信 著；风雨花 译 出版社:河南科学技术出版社 出版时间:2016年1月 

ISBN：9787534980282

◆时至，寿司作为日本料理的代表，已经在全世界范围内获得了广泛的认可。

◆身为一个有危机感和责任意识的寿司师傅，作者孜孜不倦，费时一年多终于使本书得以顺利完成、出版。

◆本书从基本的手法开始，将数十种鱼贝类的处理方法、调理方法以及制作技巧等，结合具体的材料附图加以解说。这些都是做寿司的基础。能做得这么好、这么详细，在整个寿司行业都是很了不起的。

◆相信你只要能够经常看两眼这本书，就能一点点理解寿司的独特味道和奥秘，越发享受寿司制作带来的无限乐趣。

内容推荐

◆本书共分六章，分别对寿司制作的基本技术，各种鱼类（五十多种）寿司的制作技巧，其他非鱼类寿司的制作要领，寿司卷、寿司块等各类寿司的制作技术，制作寿司所需的工具和材料等做了详尽的介绍，囊括了寿司制作的所有知识，是名副其实的寿司制作技术大全。

◆本书对每一种寿司的制作工艺进行了详细解析，图文并茂，直观易懂。寿司艺人一册在手便可掌握所有寿司制作的知识。

◆本书为日本的寿司艺人的经验总结，是迄今的寿司制作专著，受到日本全国寿司生产商——生活卫生同业工会联合会山县正会长和技术研究委员会山崎博明委员长的推荐。

作者简介

目黑秀信，1962年生于日本东京墨田区。从1979年到1991年的13年间，师从Yoroshiku寿司（东京府中市）的师傅山下忠夫先生。1992年独立制作。现任Yoroshiku寿司（东京都稻城市）店主。取得寿司料理专门调理师暨调理技能士资格（厚生劳动省）。2012年，社团法人调理技术技能中心（厚生劳动大臣指定测验机关）调理技术审查、技能检定测验及地方测验委员。目前同时担任东京都寿司商生活卫生同业组合常务理事暨青年部长、东京都三多摩寿司商组合联合会副会长。

目录

章 制作寿司的基本技术

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

鱼的清脏加工方法· ································18

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

背开· ·················································23

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

手开· ·················································28

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

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

金枪鱼的切片方法······························34

旗鱼的切片方法· ································35

白肉鱼的切片方法· ·····························36

醋饭的拌法· ··········································38

寿司名师谈醋饭· ···································40

调和醋· ·················································46

第二章 握寿司 鱼

鳗鱼······················································48

大泷六线鱼· ··········································55

香鱼、幼香鱼· ·······································56

方头鱼· ·················································60

鮟鱇· ·····················································64

石鲈······················································70

石鲷······················································76

金线鱼· ·················································77

日本鬼鲉· ··············································78

刺鲳······················································81

春子鲷· ·················································82

褐菖鲉· ·················································87

鲣鱼······················································88

梭子鱼· ·················································94

剥皮鱼· ·················································96

鲽鱼····················································100

高体鰤· ···············································102

鱚鱼· ··················································103

金眼鲷· ···············································106

木棉鱼· ···············································111

褐石斑鱼· ············································112

吉氏青 · ············································113

小鲑鱼· ···············································114

牛尾鱼· ···············································114

鲭鱼····················································115

针鱼、闩· ············································120

蓝点马鲛· ············································123

秋刀鱼· ···············································124

新子 、斑鰶· ··················· ·················125

黄带拟鲹· ············································130

鲈鱼····················································132

平鲉····················································135

鳕鱼····················································136

带鱼····················································138

银腹贪食舵鱼· ·····································140

赤鲑····················································141

海鳗····················································142

长尾滨鲷· ············································147

姬鲷····················································147

黄尾鰤 · ···············································148

比目鱼· ···············································152

虹鳟····················································154

鰤鱼· ··················································156

绿鳍鱼· ···············································158

竹荚鱼· ···············································161

远东拟沙丁鱼· ·····································162

金枪鱼· ···············································163

蓝鳍金枪鱼· ·····································163

印度金枪鱼· ·····································168

大眼金枪鱼· ·····································170

旗鱼· ···············································171

七带石斑鱼· ········································174

银鲳····················································175

大鳞大麻哈鱼· ·····································176

真鲷····················································180

大眼鲷· ···············································182

目拔鱼· ···············································182

鲪鱼····················································183

生鱼片的装盘方法· ······························184

第三章 握寿司 乌贼、虾、蟹、鱼卵、章鱼

莱氏拟乌贼· ········································186

长枪乌贼· ············································189

鱿鱼····················································192

金乌贼· ···············································193

剑尖枪乌贼· ········································193

红虾····················································194

白虾· ···················································194

伊势龙虾· ············································195

日本长额虾· ········································198

对虾····················································199

虾蛄····················································202

毛蟹····················································205

盲珠雪怪蟹· ········································206

咸鲑鱼子· ············································208

干青鱼子· ············································209

青鱼子海带· ········································209

真蛸····················································210

酢蛸····················································213

第四章 握寿司 贝类、厚烧玉子烧

蛤蜊····················································216

魁蚶····················································220

鲍鱼····················································224

海胆····················································226

牡蛎····················································228

蝾螺····················································230

象拔蚌· ···············································232

江珧····················································235

鸟蛤· ···················································236

文蛤····················································238

虾夷盘扇贝· ········································240

北极贝· ···············································243

海松贝· ···············································246

海螺····················································250

玉子烧（ 厚烧玉子烧、高汤玉子烧）· ·····252

装饰生鱼片、切丝· ······························256

第五章 卷寿司、关西寿司（ 押寿司、棒寿司、茶巾寿司）稻荷寿司、散寿司饭

卷寿司· ···············································258

干瓢卷· ············································258

铁火卷· ············································262

粗卷· ···············································265

伊达卷· ············································268

中卷· ···············································269

惠方卷· ············································270

里卷· ···············································270

押寿司· ···············································272

舟箱鲐鱼寿司· ·································272

板寿司· ············································275

小鲷雀寿司· ·····································277

舟箱康吉鳗· ·····································278

康吉鳗押寿司· ·································278

茶巾寿司· ············································279

稻荷寿司· ············································281

鲐鱼棒寿司· ········································282

散寿司饭· ············································284

肉松· ···············································285

香菇· ···············································286

葫芦条· ············································287

甜姜片（甜醋泡生姜片）· ····················288

第六章 海藻糖、米饭专用酶制剂、海苔、竹叶切、工具

认识海藻糖并巧妙利用· ·······················290

让米饭更可口——

米饭专用酶制剂“MIORA”·

媒体评论

非常感谢目黑秀信先生孜孜不倦的努力，费时一年多终于使本书得以顺利完成、出版。本书是倾注大量心血的作品。

从基本的手法开始，本书将数十种鱼贝类的处理方法、调理方法以及制作技巧等，结合具体的材料附图加以解说。这些都是做寿司的基础。能做得这么好、这么详细，在整个寿司行业都是很了不起的。

这本书对于寿司店、寿司师傅和其他厨师来说都是书，是足以流传后世的名作。

时至，寿司作为日本料理的代表，已经在全世界范围内获得了广泛的认可。在当今利益至上的时代，身为一个有危机感和责任意识的寿司师傅，由衷希望爱好寿司的诸位能够在案头备上一本，时时翻阅。我想，只要你能够经常看两眼，能够一点点理解寿司的独特味道和奥秘，就越发能够享受到寿司带来的无限乐趣。

后，衷心地感谢目黑秀信以及为本书提供技术支持的中田秀人、加藤益义、山下忠夫、新井一正等为本书的出版付出的辛苦和努力。

——山县正（日本寿司商生活卫生同业组合联合会会长、东京都寿司商生活卫生同业组合理事长）

——山崎博明（日本寿司商生活卫生同业组合联合会常任理事兼技术研究委员会会长、东京都寿司商生活卫生同业组合副理事长兼技术卫生部长、当代寿司师傅）

在线试读部分章节

在寿司师傅的工作中，在料理台前制作寿司，仅仅是冰山一角，中大部分的时间都要花费在准备工作上。小小的新子、幼香鱼等，需要耗费大量的时间一片一片地来清脏加工。同样是醋腌渍，根据当天的气温、鱼的种类不同，盐与醋都要酌情加减，腌渍的时间也会发生变化。还有醋饭，淘米的方法是其一，因加水量、温度等的细微变化，蒸出来的米饭都会不同。

将这些一件一件的工作有效率地正确完成，才能做出好吃的寿司，博取客人的喜爱。为此，寿司师傅们必须日复一日地不断磨炼自己的技术和感觉。

另外，获得必要的知识，对于寿司师傅也是不可或缺的。必须依靠孜孜不倦的研究欲望，并从各位前辈、同人、鱼类经销商那里学习，技术才能得到提升。将这些学到的知识与高超的技术相结合，才能成为巨大的力量。除此之外，还不能忘记持之以恒，要成为可以面面俱到的专业人士，就必须下功夫，这一点在哪个行业都是相同的。

有一些前辈的话，一直都留在我的脑海中：“如果点了寿司之后会变得麻烦的话，人们将不会再来寿司店”“制作握寿司，如果不用手指按压的话，就不能称之为寿司”“鱼身上有骨头、鱼鳞，不方便吃。就是使用这样不方便的鱼，制作出的寿司可以一口吃下，这是一件非常的事情”“真正的寿司师傅，不做一锤子买卖，而是要培养回头客”“在每一个寿司中都倾注心血”。我年轻的时候也不太理解这些话的意思，现在与上面的每一句话都能产生共鸣，把它们都应用到了我的工作中。

随着日本握寿司的发展，“日本寿司”在全世界都有了名气，世界各地的寿司师傅都结合当地人的喜好，制作出了各式各样的寿司。当你看到了美国的“加利福尼亚卷”就会明白，它就是那个国家的寿司。

因此，带着介绍原本由日本人经过长年的积累而传承的寿司文化，保留寿司师傅们的高超技术及深层次的知识，推进日本寿司的新发展的愿望，我开始动笔，写下了本书。如果本书能够供今后想成为寿司师傅的人、喜欢寿司的人参考，我将会喜出望外。

另外，我要对为了本书的制作，毫无保留地贡献了自己的技术的中田秀人、加藤益义、新井一正，将我培养成为寿司师傅的父母、山下忠夫，协助我制作的永峰干夫、岩濑优子，备齐了优质的鱼的笼本淳、西森正和、梶川二郎、秋广晴伸、秋广阳，摄影师平山法行，编辑西宫三代，设计师森裕昌，插图制作中村吉胜，以及一直陪伴我的山县正会长、山崎博明技术委员长、寿司商等各位，在此一并表示深深的感谢。

——目黑秀信

 

........

新书推荐 哇~川味，好全啊！   狂欢价: ￥18.6   狂欢价: ￥19.6   狂欢价: ￥22.8       狂欢价: ￥19.6   狂欢价: ￥18.6   狂欢价: ￥19.6       狂欢价: ￥17.5   狂欢价: ￥23.5   狂欢价: ￥22.3

《舌尖上的日本：经典寿司技艺与风味探秘》 本书是一本深度探索日本寿司文化的料理指南，旨在为所有热爱美食、渴望在家中重现经典日式风味的朋友们提供一份详尽而实用的参考。我们不仅仅是教你如何卷寿司，更是带你走入寿司的灵魂深处，理解它的历史渊源、食材的精髓以及制作过程中的每一处匠心。 内容梗概： 第一章：寿司的历史与哲学 起源追溯： 从古代的保存食物方法，到江户时代寿司的雏形，再到现代寿司的多样化发展，我们将一步步揭示寿司从诞生到风靡全球的演变历程。 寿司的哲学： 深入探讨寿司背后蕴含的日本料理美学，包括对食材原味的尊重、季节性的运用、视觉的和谐以及用餐时的仪式感。理解“旬”的概念，为何时令食材是制作美味寿司的关键。 寿司的分类： 详细介绍握寿司、卷寿司、散寿司、押寿司等不同寿司类型的特点、代表性作品以及各自的魅力所在。 第二章：严选寿司食材指南 米的奥秘： 如何挑选适合制作寿司的米种？不同品种米的特性是什么？以及煮出完美寿司饭的关键技巧，包括洗米、水量、焖饭过程和调味醋的配比。 海鲜的世界： 鱼类的选择与处理： 详细介绍常见的寿司鱼类，如金枪鱼（赤身、中脂、大脂）、三文鱼、鲷鱼、鰤鱼、鳗鱼、鲭鱼等，以及如何辨别新鲜度、安全处理和切片技巧。 其他海鲜： 虾、章鱼、鱿鱼、贝类（帆立贝、甜虾）、蟹肉等的选购、预处理和烹饪方法。 鱼卵的魅力： 了解鱼籽（Ikura）、飞鱼籽（Tobiko）和蟹籽（Masago）的区别与用法，以及如何为寿司增添口感和风味。 蔬菜与配料： 黄瓜、牛油果、腌萝卜、紫苏叶、海苔等寿司中常用的蔬菜和配料的选择、处理和搭配建议。 不可或缺的佐料： 详解日本芥末（Wasabi）的种类与正确使用方法，酱油的分类与选择，以及腌姜（Gari）的作用。 第三章：基础寿司制作技艺 寿司饭的调制： 从基础的醋饭配方开始，教授如何精确调配醋、糖、盐的比例，以及如何将调味汁均匀拌入煮好的米饭中，使其达到最佳的口感和光泽。 握寿司的塑形： 这是寿司制作的核心技艺。我们将分解握寿司的每一个步骤：手部的温度控制、米饭的捏握力度、食材的放置角度，以及如何用指尖的轻柔力量塑造出饱满而有弹性的握寿司。 卷寿司的卷法： 细卷： 教授如何均匀铺平米饭、摆放馅料、以及使用竹帘卷出紧实、形状完美的细卷。 太卷： 演示如何卷制包含多种馅料、色彩丰富的太卷。 反卷/里卷： 介绍米饭在外，海苔在内的卷法，以及如何制作表面撒满芝麻或鱼籽的创意卷。 散寿司的摆盘： 教授如何将切好的刺身、蔬菜等码放在醋饭上，制作出色彩缤纷、诱人食欲的散寿司。 其他寿司形式： 简述手卷、军舰卷等寿司的制作方法。 第四章：经典寿司菜谱精选 本书将呈现数十款经典的寿司菜谱，涵盖了从入门级到进阶级的各种选择。每一款菜谱都配有详细的步骤图和清晰的文字说明，让你轻松掌握： 握寿司系列： 经典金枪鱼握（赤身、中脂、大脂） 鲜美三文鱼握 清爽鲷鱼握 肥美鰤鱼握 香烤鳗鱼握 醋鲭鱼握 鲜虾握 帆立贝握 章鱼握 玉子烧握 卷寿司系列： 黄瓜细卷（Kappa Maki） 吞拿鱼细卷（Tekka Maki） 加州卷（California Roll） 飞龙卷（Dragon Roll） 彩虹卷（Rainbow Roll） 照烧鸡肉卷 天妇罗虾卷 散寿司与特色寿司： 什锦散寿司 鳗鱼丼（Unagi Don） 军舰卷（海胆、蟹籽、甜虾） 稻荷寿司（Inari Sushi） 第五章：寿司的点缀与创意 酱汁的艺术： 除了基本的酱油，还将介绍一些自制寿司酱汁的配方，如照烧酱、辣味蛋黄酱等。 装饰的技巧： 如何利用蔬菜、雕花、香草等为寿司增添视觉美感。 创意搭配： 探索寿司与其他日式料理的搭配，如味噌汤、日式沙拉等，打造完整的日式用餐体验。 健康与营养： 简要分析寿司的营养价值，以及如何在享受美味的同时保持健康。 第六章：厨房实践与问答 常见问题解答： 整理了制作寿司过程中常遇到的问题，并提供专业的解决方案。 工具介绍： 推荐必备的寿司制作工具，以及它们的正确使用方法。 保存与享用： 如何正确保存制作好的寿司，以及最佳的享用时机。 《舌尖上的日本：经典寿司技艺与风味探秘》 是一本集知识性、实用性和艺术性于一体的寿司制作宝典。无论您是初次尝试，还是已经有一定基础的烹饪爱好者，本书都将成为您在家中制作出令人惊艳的寿司的得力助手，带您领略寿司那份纯粹而极致的美味。

评分☆☆☆☆☆

这本书的结构设计也相当合理。它循序渐进，从最简单的握寿司，到复杂的卷寿司，再到精致的手卷寿司，每一种都有详细的步骤分解和注意事项。让我这个初学者，也能一步步跟着做，不会感到手足无措。作者还特别强调了握寿司时手指的力度和角度，以及卷寿司时米饭的铺展和海苔的包裹技巧。我跟着书里的指导练习了几次，虽然一开始有些笨拙，但很快就掌握了窍门，做出的寿司也越来越像样。书里还收录了一些常见的问题解答，帮助我解决在制作过程中遇到的困难。

评分☆☆☆☆☆

作为一个资深的日料爱好者，我一直对寿司这种精致又美味的料理充满好奇。市面上关于寿司的书籍不在少数，但我总觉得缺少一本能够让我从零开始，又深入浅出地掌握核心技巧的。直到我偶然发现了这本书，虽然书名有些直白，但它的内容却远超我的预期。 这本书最让我惊喜的是，它并没有一上来就罗列一大堆复杂的寿司种类，而是从最基础的寿司醋饭讲起。作者用非常详细的步骤和图示，讲解了如何选择合适的米、如何蒸出完美的米饭、以及最重要的——如何调配比例恰到好处的寿司醋。我一直以为寿司醋的制作很神秘，没想到跟着书里的方法，自己在家也能调出清爽又带有微甜的醋饭，这简直是打开新世界的大门！更妙的是，作者还分享了关于米饭温度的控制技巧，这对于新手来说太重要了，因为米饭的温度直接影响到寿司的口感和成型。

评分☆☆☆☆☆

我对这本书的另一个深刻印象是它对食材的讲解。作者并没有仅仅列出常见的鱼生，而是花了很大的篇幅介绍如何挑选、处理和保存各种海鲜。从金枪鱼的不同部位，到三文鱼的脂肪纹理，再到鲜虾的挑选方法，都讲解得非常到位。我以前买鱼生，总是凭感觉，现在看了这本书，我才知道原来学问这么深。作者还特别强调了食材的新鲜度和处理的卫生，这让我觉得非常安心。书里还有关于一些不常见的食材的介绍，比如穴子和海胆，让我对寿司的食材有了更全面的认识，也跃跃欲试想尝试更多口味。

评分☆☆☆☆☆

最让我感到惊喜的是，这本书不仅教我如何制作，更让我理解了寿司背后的文化和美学。作者在讲解每一种寿司制作方法时，都会穿插一些关于其历史渊源、地区特色的小故事，这让我在学习技艺的同时，也感受到了日本料理的博大精深。特别是关于寿司的摆盘和器皿选择，作者也给出了很多实用的建议，让我知道原来制作出一盘美味的寿司，视觉上的享受同样不可忽视。看着书里那些摆盘精美的寿司照片，我仿佛闻到了大海的味道，也感受到了匠人精神的魅力。

评分☆☆☆☆☆

更值得一提的是，这本书不仅仅是一本纯粹的食谱，它更像是一位耐心细致的老师。作者在讲解过程中，总是充满了鼓励和启发，让我觉得制作寿司并非遥不可及。我尤其喜欢书里关于“用心”的理念，作者反复强调，制作寿司不仅仅是技术活，更是一种对食材的尊重和对食客的关怀。读完这本书，我感觉自己不只是学会了几个菜谱，更获得了一种全新的烹饪态度。它让我对日料有了更深的理解，也激发了我未来探索更多日料菜肴的兴趣。这本书，绝对是我厨房里不可或缺的宝藏。