Mukoita Cutting Techniques Fish - The Japanese Culinary Academy's Complete Japanese Cuisine Series

The Japanese Culinary Academy's Complete Japanese Cuisine" series meets the growing demand for authentic, traditional Japanese cuisine. The third volume, MUKOITA I, CUTTING TECHNIQUES: FISH, provides comprehensive insights into Japanese cutting techniques, including their importance in preparing sashimi. Created by the renowned Japanese Culinary Academy, the series offers authoritative content, impeccable design, and stunning photography. While targeted at professionals, even serious amateur chefs will find these books invaluable. MUKOITA I covers the fundamentals of Japanese cutting techniques, hygiene regulations, and history, along with detailed instructions for filleting various fish types and accompanying recipes. The book also includes information on Japanese knives, kitchen utensils, basic recipes, and a glossary.