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

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