Sushi Ha Shinka Suru Kawariyuku Edomae, Zushi Namba No Hyogen
Namba Ei Shi / Cho
| Points You Earn | 1% (52p) |
|---|---|
| Release Date | late November 2025 |
| Availability | In Stock at Supplier:Usually ships in 2-4 days |
Product Details
| Catalog No. | NEOBK-3160950 |
|---|---|
| JAN/ISBN | 9784751115473 |
| Product Type | BOOK |
| Product Package Size (Measured) | 25.7 x 18.2 x 1.5cm |
|---|
| Pages | 224 |
|---|
Books are basically written in Japanese except for bilingual books or ones indicated as not written only in Japanese.
Related Artists
Description in Japanese
すしは進化する 変わりゆく江戸前、鮨なんばの表現 / 難波英史/著
Related Offer & Feature
Tracklisting
| 1 |
1 『鮨なんば』のすしの世界(理想の一カンに託す、すしの進歩
|
| 2 |
すしで紡ぐ、その日限りの物語
|
| 3 |
温度ですしを語る 職人の感覚と科学の交差点
|
| 4 |
『鮪なんば』のすしダネ暦
|
| 5 |
『鮪なんば』のすしダネ産地)
|
| 6 |
2 『鮨なんば』のすしの仕事(すしの技術
|
| 7 |
“すし前”の仕事 酒肴あれこれ)
|
| 8 |
3 素材を知る(「魚介」―豊洲市場から学ぶ魚の目利きと扱い
|
| 9 |
「米」―米づくりの現場とすし米へのこだわり
|
| 10 |
「酢」―ミツカンで学ぶ、すし酢の科学と哲学
|
| 11 |
「ワサビ」―信州の清流で育つ本ワサビ、その現場)
|
| 12 |
4 すし職人・難波英史(すしの世界へ
|
| 13 |
すし店はお客と共に育つ
|
| 14 |
挑戦の舞台「日比谷」
|
| 15 |
探求の積み重ね、信頼の積み重ね
|
| 16 |
すしの値付けをどう考えるか
|
| 17 |
誰をおき、どう育てるか
|
| 18 |
海の向こうへ飛び込む
|
| 19 |
すしと歩む、進化の道)
|
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