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Understanding Japanese Cooking & Recipes

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Tips for Making Sushi at Home

Making sushi at home is fun — and you can eat your mistakes! As a sushi novice armed with these sushi-making tips, you can march into your kitchen knowing that you can make some truly tasty sushi. [more…]

Six Top Fish for Sushi

Six fabulous fish always star at a sushi bar: bluefin tuna, big-eye tuna, yellowfin tuna, red snapper, Japanese yellowtail, and salmon. These are the six most popular fish for sushi. Sushi with raw fish [more…]

Types of Sushi Knives

What distinguishes Japanese sushi knives from Western-style knives is that many types of Japanese sushi knives are honed on only one side, the right side, to create the sharpest cutting edge possible. [more…]

Fresh Vegetables for Sushi

Fresh vegetables like cucumber and carrots are common in sushi. But for variety and authenticity, look for some specialized vegetables to add to your sushi-making session. These sushi-friendly vegetables [more…]

Bottled Sushi Ingredients

Many of the bottled ingredients used when making sushi are probably familiar to you. These bottled sushi ingredients keep, unopened and in a cool dark pantry, for many months. Refrigerate opened bottles [more…]

Safely Storing Fresh Seafood

To store fresh seafood that you've bought for sushi, you must follow some storage guidelines. All fresh seafood needs to be stored chilled — either in a refrigerator, freezer, or container of ice — to [more…]

Refrigerated Sushi Ingredients

Some of the ingredients you use in sushi need to be refrigerated — and not only the fresh, raw fish that you can use to create sushi magic. Look for these refrigerated sushi ingredients in your local Asian [more…]

Sushi Dry Goods

Keep sushi dry goods in a cool, dry, dark pantry or cupboard —as for all dry food ingredients. Sushi dry goods quickly deteriorate if exposed to heat, moisture, or light. Most of these sushi dry goods [more…]

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