(4 customer reviews)

The Japanese Culinary Academy MUKOITA I, Cutting Techniques: Fish (English)

133,15  (inc. Tax)

This book presents widely used cutting techniques for fish in Japanese cuisine, centering on those prac-ticed by the mukoita chef, together with detailed photographs of the processes. It provides a system-atic guide to preparation of sashimi dishes, from the spiking of freshly caught fish, to filleting or otherwise dividing the fish into its parts, and slicing of fillets.

Language: English

Hardcover, All color, 256 Pages

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SKU: 31906 Category:

Additional information

Weight 1500 g
ISBN-13

978-4-908325-06-9

4 reviews for The Japanese Culinary Academy MUKOITA I, Cutting Techniques: Fish (English)

5.0 Rating
1-4 of 4 reviews
  1. Essential for Washoku Chefs !

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