The Japanese Culinary Academy MUKOITA I, Cutting Techniques: Fish (English)
This book presents widely used cutting techniques for fish in Japanese cuisine, centering on...
*Most products are made with natural materials by hand so appearances and even measurements can slightly vary.
Description
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