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<a href="http://7net.omni7.jp/search/?keyword=9784751115169" target="_blank"><img src="https://asahiya-jp.com/images/shop/bnr-seven.png" alt="セブンネット"></a> <a href="https://www.yodobashi.com/?query=&word=9784751115169" target="_blank"><img src="https://asahiya-jp.com/images/shop/bnr-yodobashi.png" alt="ヨドバシカメラ"></a> </section> </div> <section class="books-cont"> </section> <section class="free-area"> <p><strong><span style="font-size: 24pt;">【特集】</span></strong></p> <p><span style="color: #3939ad;"><strong><span style="font-size: 24pt;">名店・繁盛店</span></strong></span><br /> <span style="color: #3939ad;"><strong><span style="font-size: 24pt;">「にぎりずし」の味づくり</span></strong></span></p> <p><span style="font-size: 14pt;">■ 東京・神泉　『あじゅう田』　　　　　　　　　　　　　　　　　　</span><br /> <span style="font-size: 14pt;">■ 滋賀・長浜　『京極寿司』　　　　　　　　　　　　　　　</span><br /> <span style="font-size: 14pt;">■ 福岡・大濠公園　『鮨しま』　　　　　　　　　　　　　</span><br /> <span style="font-size: 14pt;">■ 東京・東中野　『鮨くにみつ』　　　　　　　　　　　　　　　　　</span><br /> <span style="font-size: 14pt;">■ 北海道・札幌　『すし屋のさい藤』　　　　　　　　　　</span><br /> <span style="font-size: 14pt;">■ 東京・梅丘　『梅丘　寿司の美登利　総本店』　　　　　　</span><br /> <span style="font-size: 14pt;">■ 東京・銀座　『織音寿し』</span></p> <p> </p> <p><strong><span style="font-size: 24pt;">【特集】　</span></strong></p> <p><span style="color: #3939ad;"><strong><span style="font-size: 24pt;">名店・人気店の</span></strong></span><br /> <strong><span style="font-size: 24pt;"><span style="color: #3939ad;">「すし飯」の技術・考え方</span>　　</span></strong>　　　　　　　　　　　　　　</p> <p><span style="font-size: 14pt;">■ 北海道・札幌『金寿司』　　　　　　　　　　　　</span><br /> <span style="font-size: 14pt;">■ 長野・長野『すし崇』　　　　　　　　　　</span><br /> <span style="font-size: 14pt;">■ 大阪・北新地『寿し処　黒杉』　　　　　　　　　　</span><br /> <span style="font-size: 14pt;">■ 東京・神楽坂『すし　ふくづか』　　　　　　　　　　</span><br /> <span style="font-size: 14pt;">■ 東京・東銀座『佐たけ』　　　　　</span><br /> <span style="font-size: 14pt;">■ 埼玉・大宮『寿司割烹　山水』</span></p> <p><br /> <strong><span style="font-size: 18pt;">現代を生きるすし店の「繁盛学」</span></strong></p> <p>■ 宮城・塩竈『塩竈すし哲　本店』　　　　　　　　　　<br /> ■ 岐阜・大垣『ぎふ初寿司大垣総本店』</p> <p><br /> <strong><span style="font-size: 18pt;">「焼き物」の調理技法</span></strong><br /> <span style="font-size: 14pt;"><strong>『鶴林　美味旬菜』吉田靖彦</strong></span><br /> 材料と作り方</p> <p><br /> <span style="font-size: 14pt;">客層変化、宴会需要、インバウンド、魚介の変化、諸物価高騰…。</span><br /> <span style="font-size: 14pt;">どう対処する？</span><br /> <span style="color: #3939ad;"><strong><span style="font-size: 18pt;">人気店・繁盛店に聞く、これからのすし店商売</span></strong></span></p> <p><br /> 厳しい時代にも人気を集める <strong><span style="font-size: 14pt;">すし店の「最新」繁盛商法</span></strong></p> <p><span style="font-size: 14pt;">■ 東京・丸の内『鮨＆Bar　不二楼』　　　　</span><br /> <span style="font-size: 14pt;">■ 福岡・福岡市『鮨重つむぎ』</span><br /> <span style="font-size: 14pt;">■ 東京・新宿『スシンジュク』</span><br /> <span style="font-size: 14pt;">■ 福岡・大名『鮨と酒と肴と魚すし酒場さじ』　</span><br /> <span style="font-size: 14pt;">■ 静岡・浜松『魚魚丸　浜松森田店』</span><br /> <span style="font-size: 14pt;">■ 東京・浅草『くら寿司』</span></p> <p><br /> <strong><span style="font-size: 14pt;">名店・人気店の「すし飯」の技術・考え方　［解説］</span></strong></p> <p><span style="font-size: 14pt;">■ 北海道・札幌『金寿司』　　　　　　　　　　　　</span><br /> <span style="font-size: 14pt;">■ 長野・長野『すし崇』　　　　　　　　　　</span><br /> <span style="font-size: 14pt;">■ 大阪・北新地『寿し処　黒杉』　</span><br /> <span style="font-size: 14pt;">■ 東京・神楽坂『すし　ふくづか』</span><br /> <span style="font-size: 14pt;">■ 東京・東銀座『佐たけ』</span><br /> <span style="font-size: 14pt;">■ 埼玉・大宮『寿司割烹　山水』</span></p> <p><br /> <strong><span style="font-size: 14pt;">［特集］</span></strong><br /> <strong><span style="font-size: 14pt;">全国すし連組合企画商品</span></strong><br /> <strong><span style="font-size: 14pt;">地域の素材・地域の魅力を伝える「ご馳走ずし」</span></strong></p> <p><br /> <span style="color: #3939ad;"><strong><span style="font-size: 18pt;">酢の基礎知識と、</span></strong></span><br /> <span style="color: #3939ad;"><strong><span style="font-size: 18pt;">すしへの効果的な利用</span></strong></span></p> <p><span style="font-size: 14pt;">ワサビとすし</span></p> <p>古い文献に現われた「すし」はどんなもので、その後どうなった？<br /> <strong><span style="font-size: 14pt;">いろいろな「郷土ずし」の研究</span></strong><br /> 愛知淑徳大学教授　日比野光敏</p></section> </div> <div class="for-sp"> <section class="cont-head clearfix"> <div class="breadcrumbs">  <span property="itemListElement" typeof="ListItem"><a property="item" typeof="WebPage" title="Go to 旭屋出版." href="https://asahiya-jp.com" class="home"><span property="name">旭屋出版</span></a><meta property="position" content="1"></span> > <span property="itemListElement" typeof="ListItem"><a property="item" typeof="WebPage" title="Go to the 書籍 category archives." href="https://asahiya-jp.com/category/book/" class="taxonomy category"><span property="name">書籍</span></a><meta property="position" content="2"></span> > <span property="itemListElement" typeof="ListItem"><a property="item" typeof="WebPage" title="Go to the すし category archives." href="https://asahiya-jp.com/category/book/sushi/" class="taxonomy category"><span property="name">すし</span></a><meta property="position" content="3"></span> > <span class="post post-post current-item">新版すしの雑誌第22集</span></div> </section> <section class="sp-sns clearfix"> <div class="twitter"><a href="https://twitter.com/share" class="twitter-share-button">Tweet</a> <script>!function(d,s,id){var js,fjs=d.getElementsByTagName(s)[0],p=/^http:/.test(d.location)?'http':'https';if(!d.getElementById(id)){js=d.createElement(s);js.id=id;js.src=p+'://platform.twitter.com/widgets.js';fjs.parentNode.insertBefore(js,fjs);}}(document, 'script', 'twitter-wjs');</script></div> <div class="fb-like" data-layout="button_count" data-action="like" data-size="small" data-show-faces="false" data-share="false"></div> </section> <section class="books-top"> <h2>新版すしの雑誌第22集</h2> <p></p> <div class="no-cafe clearfix"> <div class="main-photo"> <img width="833" height="1126" src="https://asahiya-jp.com/wordpress/wp-content/uploads/9784751115169.jpg" class="attachment-post-thumbnail size-post-thumbnail wp-post-image" alt="" loading="lazy" srcset="https://asahiya-jp.com/wordpress/wp-content/uploads/9784751115169.jpg 833w, https://asahiya-jp.com/wordpress/wp-content/uploads/9784751115169-768x1038.jpg 768w" sizes="(max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 60vw, (max-width: 1362px) 62vw, 840px" /></div> <p class="gaiyou">【特集】<br> 名店・繁盛店<br> 「にぎりずし」の味づくり<br> 【特集】<br> 名店・人気店の<br> 「すし飯」の技術・考え方　</p> <dl> <dt>判型</dt><dd>A4変</dd> <dt>ページ数</dt><dd></dd> <dt>発売日</dt><dd>2024/1/30</dd> <dt>ISBN-13</dt><dd>9784751115169</dd> <dt>備考</dt><dd class="note"></dd> <dt>定価</dt><dd>3,300円（税込）</dd> </dl> <div class="link-buy"> <a class="toggle">ネットサービスで購入する</a> <ul> <li><a href="http://search.books.rakuten.co.jp/bksearch/nm?b=1&g=000&sitem=9784751115169" target="_blank">楽天ブックス</a></li> <li><a href="https://www.amazon.co.jp/s/ref=nb_sb_noss?__mk_ja_JP=%E3%82%AB%E3%82%BF%E3%82%AB%E3%83%8A&url=search-alias%3Daps&field-keywords=9784751115169" target="_blank">Amazon</a></li> <li><a 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</section> <section class="free-area"> <p><strong><span style="font-size: 24pt;">【特集】</span></strong></p> <p><span style="color: #3939ad;"><strong><span style="font-size: 24pt;">名店・繁盛店</span></strong></span><br /> <span style="color: #3939ad;"><strong><span style="font-size: 24pt;">「にぎりずし」の味づくり</span></strong></span></p> <p><span style="font-size: 14pt;">■ 東京・神泉　『あじゅう田』　　　　　　　　　　　　　　　　　　</span><br /> <span style="font-size: 14pt;">■ 滋賀・長浜　『京極寿司』　　　　　　　　　　　　　　　</span><br /> <span style="font-size: 14pt;">■ 福岡・大濠公園　『鮨しま』　　　　　　　　　　　　　</span><br /> <span style="font-size: 14pt;">■ 東京・東中野　『鮨くにみつ』　　　　　　　　　　　　　　　　　</span><br /> <span style="font-size: 14pt;">■ 北海道・札幌　『すし屋のさい藤』　　　　　　　　　　</span><br /> <span style="font-size: 14pt;">■ 東京・梅丘　『梅丘　寿司の美登利　総本店』　　　　　　</span><br /> <span style="font-size: 14pt;">■ 東京・銀座　『織音寿し』</span></p> <p> </p> <p><strong><span style="font-size: 24pt;">【特集】　</span></strong></p> <p><span style="color: #3939ad;"><strong><span style="font-size: 24pt;">名店・人気店の</span></strong></span><br /> <strong><span style="font-size: 24pt;"><span style="color: #3939ad;">「すし飯」の技術・考え方</span>　　</span></strong>　　　　　　　　　　　　　　</p> <p><span style="font-size: 14pt;">■ 北海道・札幌『金寿司』　　　　　　　　　　　　</span><br /> <span style="font-size: 14pt;">■ 長野・長野『すし崇』　　　　　　　　　　</span><br /> <span style="font-size: 14pt;">■ 大阪・北新地『寿し処　黒杉』　　　　　　　　　　</span><br /> <span style="font-size: 14pt;">■ 東京・神楽坂『すし　ふくづか』　　　　　　　　　　</span><br /> <span style="font-size: 14pt;">■ 東京・東銀座『佐たけ』　　　　　</span><br /> <span style="font-size: 14pt;">■ 埼玉・大宮『寿司割烹　山水』</span></p> <p><br /> <strong><span style="font-size: 18pt;">現代を生きるすし店の「繁盛学」</span></strong></p> <p>■ 宮城・塩竈『塩竈すし哲　本店』　　　　　　　　　　<br /> ■ 岐阜・大垣『ぎふ初寿司大垣総本店』</p> <p><br /> <strong><span style="font-size: 18pt;">「焼き物」の調理技法</span></strong><br /> <span style="font-size: 14pt;"><strong>『鶴林　美味旬菜』吉田靖彦</strong></span><br /> 材料と作り方</p> <p><br /> <span style="font-size: 14pt;">客層変化、宴会需要、インバウンド、魚介の変化、諸物価高騰…。</span><br /> <span style="font-size: 14pt;">どう対処する？</span><br /> <span style="color: #3939ad;"><strong><span style="font-size: 18pt;">人気店・繁盛店に聞く、これからのすし店商売</span></strong></span></p> <p><br /> 厳しい時代にも人気を集める <strong><span style="font-size: 14pt;">すし店の「最新」繁盛商法</span></strong></p> <p><span style="font-size: 14pt;">■ 東京・丸の内『鮨＆Bar　不二楼』　　　　</span><br /> <span style="font-size: 14pt;">■ 福岡・福岡市『鮨重つむぎ』</span><br /> <span style="font-size: 14pt;">■ 東京・新宿『スシンジュク』</span><br /> <span style="font-size: 14pt;">■ 福岡・大名『鮨と酒と肴と魚すし酒場さじ』　</span><br /> <span style="font-size: 14pt;">■ 静岡・浜松『魚魚丸　浜松森田店』</span><br /> <span style="font-size: 14pt;">■ 東京・浅草『くら寿司』</span></p> <p><br /> <strong><span style="font-size: 14pt;">名店・人気店の「すし飯」の技術・考え方　［解説］</span></strong></p> <p><span style="font-size: 14pt;">■ 北海道・札幌『金寿司』　　　　　　　　　　　　</span><br /> <span style="font-size: 14pt;">■ 長野・長野『すし崇』　　　　　　　　　　</span><br /> <span style="font-size: 14pt;">■ 大阪・北新地『寿し処　黒杉』　</span><br /> <span style="font-size: 14pt;">■ 東京・神楽坂『すし　ふくづか』</span><br /> <span style="font-size: 14pt;">■ 東京・東銀座『佐たけ』</span><br /> <span style="font-size: 14pt;">■ 埼玉・大宮『寿司割烹　山水』</span></p> <p><br /> <strong><span style="font-size: 14pt;">［特集］</span></strong><br /> <strong><span style="font-size: 14pt;">全国すし連組合企画商品</span></strong><br /> <strong><span style="font-size: 14pt;">地域の素材・地域の魅力を伝える「ご馳走ずし」</span></strong></p> <p><br /> <span style="color: #3939ad;"><strong><span style="font-size: 18pt;">酢の基礎知識と、</span></strong></span><br /> <span style="color: #3939ad;"><strong><span style="font-size: 18pt;">すしへの効果的な利用</span></strong></span></p> <p><span style="font-size: 14pt;">ワサビとすし</span></p> <p>古い文献に現われた「すし」はどんなもので、その後どうなった？<br /> <strong><span style="font-size: 14pt;">いろいろな「郷土ずし」の研究</span></strong><br /> 愛知淑徳大学教授　日比野光敏</p></section> <section class="books-top"> <div class="link-buy"> <a class="toggle">ネットサービスで購入する</a> <ul> <li><a href="http://search.books.rakuten.co.jp/bksearch/nm?b=1&g=000&sitem=9784751115169" target="_blank">楽天ブックス</a></li> <li><a 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新版 すしの雑誌 第22集 | 旭屋出版

新版すしの雑誌第22集 | 旭屋出版