Mukoita I, Cutting Techniques: Fish (The Japanese Culinary Academy's Complete Japanese Cuisine)
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Mukoita I, Cutting Techniques: Fish (The Japanese Culinary Academy's Complete Japanese Cuisine)

by Japanese Culinary Academy

Cooking Culinary Arts
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Learn precise Japanese fish cutting techniques with clear guidance from the Japanese Culinary Academy, ideal for chefs and serious home cooks.

ISBN-13 9784908325069 ASIN 4908325065 Views 151 Publisher Shuhari Initiative Year 2017 Edition 1 Format Hardcover Product Group Book Pages 256 Adult No Created April 18, 2026 Updated October 12, 2026
About This Book

This volume presents essential cutting methods for preparing fish in the Japanese culinary tradition.

Readers learn step-by-step techniques that emphasize precision, safety, and presentation.

The material supports both professional chefs and dedicated home cooks seeking authentic skills.

Clear instruction helps users understand the principles behind each cut and its culinary purpose.

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