壽司書 壽司製作大全 目黑秀信 日本料理書壽司書大全 製作日本壽司大全教程書 日料菜譜 菜譜書傢常菜 pdf epub mobi txt 電子書 下載 2025

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店鋪： 磐恒誌行圖書專營店

齣版社： 陝西師大

ISBN：7561327625

商品編碼：29521029495

叢書名： 素食革命

齣版時間：2004-01-01

日料入門全書   ￥52   ￥37.3   ￥18.8       ￥76   ￥58.5   ￥35.2       ￥33.8   ￥27   ￥35

9787534980282

（日本壽司名師傾注大量心血作品，囊括江戶前握壽司、押壽司、棒壽司的知識，以及魚貝類的清髒加工方法、切片方法、醋飯的拌法等，薈萃瞭日本各式傳統壽司製作技術的珍藏版） 

作者:〔日〕目黑秀信 著；風雨花 譯 齣版社:河南科學技術齣版社 齣版時間:2016年1月 

ISBN：9787534980282

◆時至，壽司作為日本料理的代錶，已經在全世界範圍內獲得瞭廣泛的認可。

◆身為一個有危機感和責任意識的壽司師傅，作者孜孜不倦，費時一年多終於使本書得以順利完成、齣版。

◆本書從基本的手法開始，將數十種魚貝類的處理方法、調理方法以及製作技巧等，結閤具體的材料附圖加以解說。這些都是做壽司的基礎。能做得這麼好、這麼詳細，在整個壽司行業都是很瞭不起的。

◆相信你隻要能夠經常看兩眼這本書，就能一點點理解壽司的獨特味道和奧秘，越發享受壽司製作帶來的無限樂趣。

內容推薦

◆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，是迄今的壽司製作專著，受到日本全國壽司生産商——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。

作者簡介

目黑秀信，1962年生於日本東京墨田區。從1979年到1991年的13年間，師從Yoroshiku壽司（東京府中市）的師傅山下忠夫先生。1992年獨立製作。現任Yoroshiku壽司（東京都稻城市）店主。取得壽司料理專門調理師暨調理技能士資格（厚生勞動省）。2012年，社團法人調理技術技能中心（厚生勞動大臣指定測驗機關）調理技術審查、技能檢定測驗及地方測驗委員。目前同時擔任東京都壽司商生活衛生同業組閤常務理事暨青年部長、東京都三多摩壽司商組閤聯閤會副會長。

目錄

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

第二章 握壽司 魚

鰻魚······················································48

大瀧六綫魚· ··········································55

香魚、幼香魚· ·······································56

方頭魚· ·················································60

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

石鱸······················································70

石鯛······················································76

金綫魚· ·················································77

日本鬼鮋· ··············································78

刺鯧······················································81

春子鯛· ·················································82

褐菖鮋· ·················································87

鰹魚······················································88

梭子魚· ·················································94

剝皮魚· ·················································96

鰈魚····················································100

高體鰤· ···············································102

鱚魚· ··················································103

金眼鯛· ···············································106

木棉魚· ···············································111

褐石斑魚· ············································112

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

小鮭魚· ···············································114

牛尾魚· ···············································114

鯖魚····················································115

針魚、閂· ············································120

藍點馬鮫· ············································123

鞦刀魚· ···············································124

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

黃帶擬鯵· ············································130

鱸魚····················································132

平鮋····················································135

鱈魚····················································136

帶魚····················································138

銀腹貪食舵魚· ·····································140

赤鮭····················································141

海鰻····················································142

長尾濱鯛· ············································147

姬鯛····················································147

黃尾鰤 · ···············································148

比目魚· ···············································152

虹鱒····················································154

鰤魚· ··················································156

綠鰭魚· ···············································158

竹莢魚· ···············································161

遠東擬沙丁魚· ·····································162

金槍魚· ···············································163

藍鰭金槍魚· ·····································163

印度金槍魚· ·····································168

大眼金槍魚· ·····································170

旗魚· ···············································171

七帶石斑魚· ········································174

銀鯧····················································175

大鱗大麻哈魚· ·····································176

真鯛····················································180

大眼鯛· ···············································182

目拔魚· ···············································182

鮶魚····················································183

生魚片的裝盤方法· ······························184

第三章 握壽司 烏賊、蝦、蟹、魚卵、章魚

萊氏擬烏賊· ········································186

長槍烏賊· ············································189

魷魚····················································192

金烏賊· ···············································193

劍尖槍烏賊· ········································193

紅蝦····················································194

白蝦· ···················································194

伊勢龍蝦· ············································195

日本長額蝦· ········································198

對蝦····················································199

蝦蛄····················································202

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

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

鹹鮭魚子· ············································208

乾青魚子· ············································209

青魚子海帶· ········································209

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

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

第四章 握壽司 貝類、厚燒玉子燒

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

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

鮑魚····················································224

海膽····················································226

牡蠣····················································228

蠑螺····················································230

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

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

鳥蛤· ···················································236

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

蝦夷盤扇貝· ········································240

北極貝· ···············································243

海鬆貝· ···············································246

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

玉子燒（ 厚燒玉子燒、高湯玉子燒）· ·····252

裝飾生魚片、切絲· ······························256

第五章 捲壽司、關西壽司（ 押壽司、棒壽司、茶巾壽司）稻荷壽司、散壽司飯

捲壽司· ···············································258

乾瓢捲· ············································258

鐵火捲· ············································262

粗捲· ···············································265

伊達捲· ············································268

中捲· ···············································269

惠方捲· ············································270

裏捲· ···············································270

押壽司· ···············································272

舟箱鮐魚壽司· ·································272

闆壽司· ············································275

小鯛雀壽司· ·····································277

舟箱康吉鰻· ·····································278

康吉鰻押壽司· ·································278

茶巾壽司· ············································279

稻荷壽司· ············································281

鮐魚棒壽司· ········································282

散壽司飯· ············································284

肉鬆· ···············································285

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

葫蘆條· ············································287

甜薑片（甜醋泡生薑片）· ····················288

第六章 海藻糖、米飯專用酶製劑、海苔、竹葉切、工具

認識海藻糖並巧妙利用· ·······················290

讓米飯更可口——

米飯專用酶製劑“MIORA”·

媒體評論

非常感謝目黑秀信先生孜孜不倦的努力，費時一年多終於使本書得以順利完成、齣版。本書是傾注大量心血的作品。

從基本的手法開始，本書將數十種魚貝類的處理方法、調理方法以及製作技巧等，結閤具體的材料附圖加以解說。這些都是做壽司的基礎。能做得這麼好、這麼詳細，在整個壽司行業都是很瞭不起的。

這本書對於壽司店、壽司師傅和其他廚師來說都是書，是足以流傳後世的名作。

時至，壽司作為日本料理的代錶，已經在全世界範圍內獲得瞭廣泛的認可。在當今利益至上的時代，身為一個有危機感和責任意識的壽司師傅，由衷希望愛好壽司的諸位能夠在案頭備上一本，時時翻閱。我想，隻要你能夠經常看兩眼，能夠一點點理解壽司的獨特味道和奧秘，就越發能夠享受到壽司帶來的無限樂趣。

後，衷心地感謝目黑秀信以及為本書提供技術支持的中田秀人、加藤益義、山下忠夫、新井一正等為本書的齣版付齣的辛苦和努力。

——山縣正（日本壽司商生活衛生同業組閤聯閤會會長、東京都壽司商生活衛生同業組閤理事長）

——山崎博明（日本壽司商生活衛生同業組閤聯閤會常任理事兼技術研究委員會會長、東京都壽司商生活衛生同業組閤副理事長兼技術衛生部長、當代壽司師傅）

在綫試讀部分章節

在壽司師傅的工作中，在料理颱前製作壽司，僅僅是冰山一角，中大部分的時間都要花費在準備工作上。小小的新子、幼香魚等，需要耗費大量的時間一片一片地來清髒加工。同樣是醋醃漬，根據當天的氣溫、魚的種類不同，鹽與醋都要酌情加減，醃漬的時間也會發生變化。還有醋飯，淘米的方法是其一，因加水量、溫度等的細微變化，蒸齣來的米飯都會不同。

將這些一件一件的工作有效率地正確完成，纔能做齣好吃的壽司，博取客人的喜愛。為此，壽司師傅們必須日復一日地不斷磨煉自己的技術和感覺。

另外，獲得必要的知識，對於壽司師傅也是不可或缺的。必須依靠孜孜不倦的研究欲望，並從各位前輩、同人、魚類經銷商那裏學習，技術纔能得到提升。將這些學到的知識與高超的技術相結閤，纔能成為巨大的力量。除此之外，還不能忘記持之以恒，要成為可以麵麵俱到的專業人士，就必須下功夫，這一點在哪個行業都是相同的。

有一些前輩的話，一直都留在我的腦海中：“如果點瞭壽司之後會變得麻煩的話，人們將不會再來壽司店”“製作握壽司，如果不用手指按壓的話，就不能稱之為壽司”“魚身上有骨頭、魚鱗，不方便吃。就是使用這樣不方便的魚，製作齣的壽司可以一口吃下，這是一件非常的事情”“真正的壽司師傅，不做一錘子買賣，而是要培養迴頭客”“在每一個壽司中都傾注心血”。我年輕的時候也不太理解這些話的意思，現在與上麵的每一句話都能産生共鳴，把它們都應用到瞭我的工作中。

隨著日本握壽司的發展，“日本壽司”在全世界都有瞭名氣，世界各地的壽司師傅都結閤當地人的喜好，製作齣瞭各式各樣的壽司。當你看到瞭美國的“加利福尼亞捲”就會明白，它就是那個國傢的壽司。

因此，帶著介紹原本由日本人經過長年的積纍而傳承的壽司文化，保留壽司師傅們的高超技術及深層次的知識，推進日本壽司的新發展的願望，我開始動筆，寫下瞭本書。如果本書能夠供今後想成為壽司師傅的人、喜歡壽司的人參考，我將會喜齣望外。

另外，我要對為瞭本書的製作，毫無保留地貢獻瞭自己的技術的中田秀人、加藤益義、新井一正，將我培養成為壽司師傅的父母、山下忠夫，協助我製作的永峰乾夫、岩瀨優子，備齊瞭優質的魚的籠本淳、西森正和、梶川二郎、鞦廣晴伸、鞦廣陽，攝影師平山法行，編輯西宮三代，設計師森裕昌，插圖製作中村吉勝，以及一直陪伴我的山縣正會長、山崎博明技術委員長、壽司商等各位，在此一並錶示深深的感謝。

——目黑秀信

 

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新書推薦 哇~川味，好全啊！   狂歡價: ￥18.6   狂歡價: ￥19.6   狂歡價: ￥22.8       狂歡價: ￥19.6   狂歡價: ￥18.6   狂歡價: ￥19.6       狂歡價: ￥17.5   狂歡價: ￥23.5   狂歡價: ￥22.3

《舌尖上的日本：經典壽司技藝與風味探秘》 本書是一本深度探索日本壽司文化的料理指南，旨在為所有熱愛美食、渴望在傢中重現經典日式風味的朋友們提供一份詳盡而實用的參考。我們不僅僅是教你如何捲壽司，更是帶你走入壽司的靈魂深處，理解它的曆史淵源、食材的精髓以及製作過程中的每一處匠心。 內容梗概： 第一章：壽司的曆史與哲學 起源追溯： 從古代的保存食物方法，到江戶時代壽司的雛形，再到現代壽司的多樣化發展，我們將一步步揭示壽司從誕生到風靡全球的演變曆程。 壽司的哲學： 深入探討壽司背後蘊含的日本料理美學，包括對食材原味的尊重、季節性的運用、視覺的和諧以及用餐時的儀式感。理解“旬”的概念，為何時令食材是製作美味壽司的關鍵。 壽司的分類： 詳細介紹握壽司、捲壽司、散壽司、押壽司等不同壽司類型的特點、代錶性作品以及各自的魅力所在。 第二章：嚴選壽司食材指南 米的奧秘： 如何挑選適閤製作壽司的米種？不同品種米的特性是什麼？以及煮齣完美壽司飯的關鍵技巧，包括洗米、水量、燜飯過程和調味醋的配比。 海鮮的世界： 魚類的選擇與處理： 詳細介紹常見的壽司魚類，如金槍魚（赤身、中脂、大脂）、三文魚、鯛魚、鰤魚、鰻魚、鯖魚等，以及如何辨彆新鮮度、安全處理和切片技巧。 其他海鮮： 蝦、章魚、魷魚、貝類（帆立貝、甜蝦）、蟹肉等的選購、預處理和烹飪方法。 魚卵的魅力： 瞭解魚籽（Ikura）、飛魚籽（Tobiko）和蟹籽（Masago）的區彆與用法，以及如何為壽司增添口感和風味。 蔬菜與配料： 黃瓜、牛油果、醃蘿蔔、紫蘇葉、海苔等壽司中常用的蔬菜和配料的選擇、處理和搭配建議。 不可或缺的佐料： 詳解日本芥末（Wasabi）的種類與正確使用方法，醬油的分類與選擇，以及醃薑（Gari）的作用。 第三章：基礎壽司製作技藝 壽司飯的調製： 從基礎的醋飯配方開始，教授如何精確調配醋、糖、鹽的比例，以及如何將調味汁均勻拌入煮好的米飯中，使其達到最佳的口感和光澤。 握壽司的塑形： 這是壽司製作的核心技藝。我們將分解握壽司的每一個步驟：手部的溫度控製、米飯的捏握力度、食材的放置角度，以及如何用指尖的輕柔力量塑造齣飽滿而有彈性的握壽司。 捲壽司的捲法： 細捲： 教授如何均勻鋪平米飯、擺放餡料、以及使用竹簾捲齣緊實、形狀完美的細捲。 太捲： 演示如何捲製包含多種餡料、色彩豐富的太捲。 反捲/裏捲： 介紹米飯在外，海苔在內的捲法，以及如何製作錶麵撒滿芝麻或魚籽的創意捲。 散壽司的擺盤： 教授如何將切好的刺身、蔬菜等碼放在醋飯上，製作齣色彩繽紛、誘人食欲的散壽司。 其他壽司形式： 簡述手捲、軍艦捲等壽司的製作方法。 第四章：經典壽司菜譜精選 本書將呈現數十款經典的壽司菜譜，涵蓋瞭從入門級到進階級的各種選擇。每一款菜譜都配有詳細的步驟圖和清晰的文字說明，讓你輕鬆掌握： 握壽司係列： 經典金槍魚握（赤身、中脂、大脂） 鮮美三文魚握 清爽鯛魚握 肥美鰤魚握 香烤鰻魚握 醋鯖魚握 鮮蝦握 帆立貝握 章魚握 玉子燒握 捲壽司係列： 黃瓜細捲（Kappa Maki） 吞拿魚細捲（Tekka Maki） 加州捲（California Roll） 飛龍捲（Dragon Roll） 彩虹捲（Rainbow Roll） 照燒雞肉捲 天婦羅蝦捲 散壽司與特色壽司： 什錦散壽司 鰻魚丼（Unagi Don） 軍艦捲（海膽、蟹籽、甜蝦） 稻荷壽司（Inari Sushi） 第五章：壽司的點綴與創意 醬汁的藝術： 除瞭基本的醬油，還將介紹一些自製壽司醬汁的配方，如照燒醬、辣味蛋黃醬等。 裝飾的技巧： 如何利用蔬菜、雕花、香草等為壽司增添視覺美感。 創意搭配： 探索壽司與其他日式料理的搭配，如味噌湯、日式沙拉等，打造完整的日式用餐體驗。 健康與營養： 簡要分析壽司的營養價值，以及如何在享受美味的同時保持健康。 第六章：廚房實踐與問答 常見問題解答： 整理瞭製作壽司過程中常遇到的問題，並提供專業的解決方案。 工具介紹： 推薦必備的壽司製作工具，以及它們的正確使用方法。 保存與享用： 如何正確保存製作好的壽司，以及最佳的享用時機。 《舌尖上的日本：經典壽司技藝與風味探秘》 是一本集知識性、實用性和藝術性於一體的壽司製作寶典。無論您是初次嘗試，還是已經有一定基礎的烹飪愛好者，本書都將成為您在傢中製作齣令人驚艷的壽司的得力助手，帶您領略壽司那份純粹而極緻的美味。

評分☆☆☆☆☆

我對這本書的另一個深刻印象是它對食材的講解。作者並沒有僅僅列齣常見的魚生，而是花瞭很大的篇幅介紹如何挑選、處理和保存各種海鮮。從金槍魚的不同部位，到三文魚的脂肪紋理，再到鮮蝦的挑選方法，都講解得非常到位。我以前買魚生，總是憑感覺，現在看瞭這本書，我纔知道原來學問這麼深。作者還特彆強調瞭食材的新鮮度和處理的衛生，這讓我覺得非常安心。書裏還有關於一些不常見的食材的介紹，比如穴子和海膽，讓我對壽司的食材有瞭更全麵的認識，也躍躍欲試想嘗試更多口味。

評分☆☆☆☆☆

更值得一提的是，這本書不僅僅是一本純粹的食譜，它更像是一位耐心細緻的老師。作者在講解過程中，總是充滿瞭鼓勵和啓發，讓我覺得製作壽司並非遙不可及。我尤其喜歡書裏關於“用心”的理念，作者反復強調，製作壽司不僅僅是技術活，更是一種對食材的尊重和對食客的關懷。讀完這本書，我感覺自己不隻是學會瞭幾個菜譜，更獲得瞭一種全新的烹飪態度。它讓我對日料有瞭更深的理解，也激發瞭我未來探索更多日料菜肴的興趣。這本書，絕對是我廚房裏不可或缺的寶藏。

評分☆☆☆☆☆

作為一個資深的日料愛好者，我一直對壽司這種精緻又美味的料理充滿好奇。市麵上關於壽司的書籍不在少數，但我總覺得缺少一本能夠讓我從零開始，又深入淺齣地掌握核心技巧的。直到我偶然發現瞭這本書，雖然書名有些直白，但它的內容卻遠超我的預期。 這本書最讓我驚喜的是，它並沒有一上來就羅列一大堆復雜的壽司種類，而是從最基礎的壽司醋飯講起。作者用非常詳細的步驟和圖示，講解瞭如何選擇閤適的米、如何蒸齣完美的米飯、以及最重要的——如何調配比例恰到好處的壽司醋。我一直以為壽司醋的製作很神秘，沒想到跟著書裏的方法，自己在傢也能調齣清爽又帶有微甜的醋飯，這簡直是打開新世界的大門！更妙的是，作者還分享瞭關於米飯溫度的控製技巧，這對於新手來說太重要瞭，因為米飯的溫度直接影響到壽司的口感和成型。

評分☆☆☆☆☆

最讓我感到驚喜的是，這本書不僅教我如何製作，更讓我理解瞭壽司背後的文化和美學。作者在講解每一種壽司製作方法時，都會穿插一些關於其曆史淵源、地區特色的小故事，這讓我在學習技藝的同時，也感受到瞭日本料理的博大精深。特彆是關於壽司的擺盤和器皿選擇，作者也給齣瞭很多實用的建議，讓我知道原來製作齣一盤美味的壽司，視覺上的享受同樣不可忽視。看著書裏那些擺盤精美的壽司照片，我仿佛聞到瞭大海的味道，也感受到瞭匠人精神的魅力。

評分☆☆☆☆☆

這本書的結構設計也相當閤理。它循序漸進，從最簡單的握壽司，到復雜的捲壽司，再到精緻的手捲壽司，每一種都有詳細的步驟分解和注意事項。讓我這個初學者，也能一步步跟著做，不會感到手足無措。作者還特彆強調瞭握壽司時手指的力度和角度，以及捲壽司時米飯的鋪展和海苔的包裹技巧。我跟著書裏的指導練習瞭幾次，雖然一開始有些笨拙，但很快就掌握瞭竅門，做齣的壽司也越來越像樣。書裏還收錄瞭一些常見的問題解答，幫助我解決在製作過程中遇到的睏難。