Yo Sushi
The Japanese Cookbook
Kimiko Barber
Collins
An imprint of HarperCollinsPublishers Ltd. 1 London Bridge Street London SE1 9GF
First published in 2007
Text © 2007 YO! Sushi
Food photography © 2007 Frank Adam
Kimiko Barber asserts her moral right to be identified as the author of this work
A catalogue record for this book is available from the British Library
Food Photography: Frank Adam
Food styling: Jane Suthering Editorial Director: Jenny Heller Senior Editor: Lizzy Gray Designers: Nicky Barneby and Emma Ewbank
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Source ISBN: 9780007241286
Ebook Edition © FEBRUARY 2010 ISBN: 9780007365012 Version: 2016-08-30
Table of Contents
Yo! Sushi at home: an invitation to Japanese cooking
Sauces, dressings and marinades
Novice easy recipes to get you started
Apprentice get rolling with these everyday recipes
Samurai find your inner expert
Welcome to the YO! Sushi cookbook, which is a collection of some of our favourite dishes as well as a celebration of our tenth anniversary. We’ve chosen all our classics like salmon sashimi, maki and nigiri, and a great collection of hot favourites as well. With the help of our established and wonderful author Kimiko Barber, we’ve shown the experts’ way of cutting and slicing fish and then of course how to roll sushi, which is something even I had to do at my first few weeks at YO! Sushi eight years ago! Kimiko has also introduced a selection of new additions to our menu especially for making at home.
When Simon Woodroffe launched YO! Sushi on Poland Street in Soho, London, in 1997 we were a brand new restaurant concept. Talking robots served drinks and karaoke played in the bar below. Today we have 40 restaurants in the UK and overseas, 1,000 staff and 3 million customers at our conveyor belts a year. We have a strong growth plan, but of course the food remains our core passion.
We also have no secrets at YO! Sushi – all the food is created by in-house chefs who prepare fresh food all day long using the highest-quality ingredients. The conveyor belt is the fashion show, providing real food theatre for the beautiful dishes.
In the restaurants we have colour-coded plates which have been reflected in this book throughout (green basics, blue sauces etc.) to keep things simple and in the YO! Sushi style. Our customers tell us that the second they sit down at the belt they ‘get it’, which is an experience we have tried to reflect in this book.
On a final note, I’m personally really looking forward to being able to recreate my all time faves which are hairy prawns and coriander-seared tuna sashimi, so this book is going to be just as much fun for me and my family, as hopefully it will be for you. Thanks also to Mike Lewis, YO! Sushi’s development chef, and Georgia Hall, head of marketing, who have worked closely with Kimiko and Collins to passionately make this book happen.
All that leaves me to say now is, ENJOY!
Robin Rowland (CEO) YO! Sushi
YO! Sushi at home: an invitation to Japanese cooking
Some years ago I was fortunate enough to dine with a high-ranking Japanese official. As we traded views about world affairs, he suddenly confessed to me the secret of Japanese diplomacy. “This piece of sushi,” he admitted somewhat ruefully, “has done more for Japan’s reputation than all my official diplomatic efforts.” He was perhaps too modest, I replied, but somehow I felt he had uttered a profound truth about the global influence of Japanese cuisine.
When I first came to England as a teen in the early 1970’s, there were no more than a dozen Japanese restaurants in the entire country. Now there are more than a hundred in London alone, helped wildly by the popularity of YO! Sushi. In the ten years since the first YO! Sushi opened on Poland Street, Soho, there has been a Japanese food revolution. Today you’ll find packs of sushi available next to sandwiches on supermarket shelves, there are takeaway sushi chains, I can order sushi deliveries direct to my door and my laptop no longer tries to spell-check ‘sushi’ into