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Japanese Culinary Academy

Mukoita I, Cutting Techniques: Fish

Mukoita I, Cutting Techniques: Fish

Regular price $130.00
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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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๐Ÿšš ยฃ5 delivery (FREE for orders ยฃ100+)
๐Ÿซถ 30 days to return
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