Mukoita II, Cutting Techniques
Seafood, Poultry, and Vegetables (Japanese Culinary Academys Complete Japanese Cuisine Series)
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Following publication of Introduction to Japanese Cuisine, as well as volumes on Flavour and Seasoning and fish-cutting techniques (Mukoita I), the Japanese Culinary Academy is pleased to present the fourth book in the Complete Japanese Cuisine series: Mukoita Cutting Techniques (Fish). This book covers all the fundamentals of the subject, providing information that's necessary to understanding the cuisine and its cultural context. It covers filleting, with sections on how to fillet many different kinds of small and long fish as well as shellfish: horse mackerel, sardines, eel, tiger prawns, lobster, crabs, clams and octopus, and more.
About the Author
Founded in 2004 to support the advancement and spread of Japanese cuisine both in Japan and internationally, the JAPANESE CULINARY ACADEMY is engaged in education, cultural, and technical research, as well as in disseminating the results of its research. JCA activities also include professional training, nutritional education, and exchange programs for chefs around the world. The Chairman of the organization, Yoshihiro Murata, is the owner/chef of the acclaimed kaiseki restaurant Kikunoi, with branches in Kyoto and Tokyo. Murata is the author of Kaiseki and Japanese Home Cooking with Master Chef Murata, both published by Kodansha USA.
15+ years |