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A review by yonnyan
Oishinbo a la carte, Volume 4 - Fish, Sushi and Sashimi by Tetsu Kariya, Akira Hanasaki
4.0
🐟Volume focuses on the various kinds of fish common to Japanese cuisine, specifically ones used in sushi/sashimi.
🐟There wasn’t much history of sushi/sashimi in the volume, but it did go over many intricate techniques & ways to prepare fish.
🐟Discussed cooked alternatives to fish typically eaten raw & how different preparation methods effect its taste.
🐟Lots of knowledge on how environment plays a factor on taste & quality.
🐟Volume had good amount of humour.
🐟4 salmons outta 5!
🐟There wasn’t much history of sushi/sashimi in the volume, but it did go over many intricate techniques & ways to prepare fish.
🐟Discussed cooked alternatives to fish typically eaten raw & how different preparation methods effect its taste.
🐟Lots of knowledge on how environment plays a factor on taste & quality.
🐟Volume had good amount of humour.
🐟4 salmons outta 5!