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Mukoita - Cutting Techniques I (fish) Japanese Edition

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Mukoita - Cutting Techniques I (fish) Japanese Edition

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Format: Hardback, 1 pages
Other Information: 1 Illustrations, unspecified
Published In: Japan, 01 June 2017
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) - Japanese Language Edition. 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.
EAN: 9784908325076
ISBN: 4908325073
Publisher: Shuhari Initiative
Dimensions: 26.8 x 21.8 centimetres
Age Range: 15+ years
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