bef13cd92d8a6ca19a957be3a200539d
2e387b0b8e2bf7056f7aecf7c3a22d67
2e387b0b8e2bf7056f7aecf7c3a22d67
bef13cd92d8a6ca19a957be3a200539d

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

€131,50

This book presents widely used cutting techniques for fish in Japanese cuisine, centering on...

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*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

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s
simeon

Essential for Washoku Chefs !

T
Thomas

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M
Michał

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C
Claude K.

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