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◆时至今日，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。
内容简介 ◆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。
◆本书为日本最著名的寿司艺人的经验总结，是迄今最权威的寿司制作专著，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）的著名师傅山下忠夫先生。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 录第一章 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必备书，是足以流传后世的名作。
时至今日，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。
最后，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、当代著名寿司师傅）
免费在线读 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，一天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，这是一件非常奢侈的事情”“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
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拿到这本《日式寿司全书》的时候，我真的是被它的厚重和精美所震撼。封面设计就充满了日式风情，简洁而又不失细节，让人一眼就能感受到里面蕴含的传统与匠心。翻开书页，首先映入眼帘的是一系列高清、色彩饱满的寿司图片，每一张都像是艺术品，让人垂涎欲滴。不仅仅是成品图，书中还配有大量详细的步骤图，从握寿司的手法、醋饭的调配比例，到各种食材的处理技巧，都讲解得十分清晰易懂。 我尤其喜欢它对基础知识的深入讲解。比如，书中花了整整一个章节来介绍寿司米的选择、淘洗、煮制以及关键的醋饭调配。这部分的内容非常详尽，连醋、糖、盐的比例都给出了不同风味的建议，并且解释了为什么这样调配会带来不同的口感和风味。对于我这种初学者来说，这部分内容简直是宝藏，让我不再盲目地跟着感觉走，而是能理解每一步背后的原理。
评分最让我惊喜的是，这本书不仅仅满足于基础的握寿司和卷寿司，还包含了非常多创意和花样的寿司制作方法。从精致的手卷到色彩斑斓的散寿司，再到需要一定技巧的押寿司和稻荷寿司，几乎囊括了所有我想尝试的寿司类型。书中还分享了一些非常巧妙的造型设计，比如用蔬菜做成小动物，或者将食材摆放出各种图案，这让我在家也能做出像餐厅一样有“颜值”的寿司。 特别是它对“花样制作”部分的讲解，真的非常细致。例如，制作一些需要模具的寿司，书里会给出模具的选择建议，以及如何用模具做出漂亮的形状。对于一些需要刀工的装饰，也有详细的图示和文字说明，一步步教你如何将简单的食材变成艺术品。这大大激发了我动手尝试的欲望，让我觉得原来在家也能做出如此精致的寿司。
评分我一直对日料中的寿司和刺身充满好奇，但又觉得门槛很高，不敢轻易尝试。这本书的出现，彻底打消了我的顾虑。它从最基础的握寿司、卷寿司开始，一步步引导，让你从掌握基本功开始，逐渐挑战更复杂的类型。书中的语言通俗易懂，虽然是讲解专业知识，但丝毫不会让人感到晦涩难懂。 而且，书中对于不同食材的搭配和处理，都有非常详尽的说明。我以前总觉得刺身很神秘，不知道如何挑选和处理。但这本书详细介绍了各种鱼类、虾、贝类的特征，以及如何判断其新鲜度，还有处理时的注意事项。这让我觉得，原来刺身并不是遥不可及，只要掌握了方法，在家也能享受到新鲜美味的刺身。这本书让我对日料的理解更深了一个层次。
评分这本书在讲解制作技巧方面，可以说是做到了极致。对于寿司米的处理，从挑选到烹煮，再到关键的“拌醋”，每一步都有非常详细的图文解析。我特别喜欢它对“拌醋”环节的讲解，不同的醋、糖、盐的比例搭配，以及拌醋的手法，都有详细的说明，甚至还提到了不同地区寿司醋的差异。这让我明白了，为什么有时候自己做的寿司饭总是差那么一点点味道。 除了米饭，它对鱼虾贝类等主要食材的处理也十分到位。例如，如何精准地切出适合握寿司的生鱼片，书中就给出了不同鱼类最佳的切法和厚度。对于一些需要腌制或处理的食材，也提供了详细的步骤和注意事项。而且，它还分享了一些让食材更美味的小窍门，比如如何通过简单的步骤提升食材本身的鲜味。这让我觉得，这本书不仅仅是教你“怎么做”，更是教你“如何做得更好”。
评分这本书的魅力还在于它对食材的全面介绍。不仅仅是常见的金枪鱼、三文鱼，它还深入介绍了各种海鲜，包括不同种类的鱼、虾、贝类，甚至还有一些在国内不太常见但却非常有特色的海鲜。每个食材都配有详细的图文，介绍它们的产地、季节性、最佳处理方法以及适合制作的寿司种类。我印象最深的是关于如何挑选新鲜的虾，书中列举了几个非常实用的判断标准，让我以后去海鲜市场心里有底多了。 而且，它不仅仅局限于制作，还融入了关于食材搭配的理念。它会告诉你为什么某些食材适合搭配在一起，这种搭配能产生什么样的味觉层次。对于一些高级寿司的制作，书中也提供了很多启发性的建议，比如如何通过食材的颜色、形状和质地的对比来达到视觉和味觉上的双重享受。这让我觉得，寿司制作不仅仅是简单的堆砌，而是一种融合了美学和烹饪技艺的艺术。
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