The Japanese Culinary Academy's Complete Introduction to Japanese Cuisine: Mukoita: Cutting Techniques: Fish

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The Japanese Culinary Academy's Complete Introduction to Japanese Cuisine: Mukoita: Cutting Techniques: Fish

2017 | Food & Drink

Following publication of Introduction to Japanese Cuisine, as well as a volume on Flavour and Seasoning, the Japanese Culinary Academy is pleased to present the third book in the Complete Japanese Cuisine series: Mukoita Cutting Techniques (Fish). This book covers all the fundamentals of the subject, providing information that's necessary to understanding the cuisine and its cultural context. It features an introduction to Japanese cutting techniques including its importance to preparing and serving sashimi, its history, hygiene and regulations for using raw ingredients in Japan, and a discussion of Japanese knives.



Published by Shuhari Initiative

Edition Unknown
ISBN 9784908325069
Language N/A

Images And Data Courtesy Of: Shuhari Initiative.
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