Mukoita I, Cutting Techniques: Fish by Japanese Culinary Academy ISBN 9784908325069, 9784911188552, 4908325065, 4911188553 instant download

Mukoita I, Cutting Techniques: Fish by Japanese Culinary Academy ISBN 9784908325069, 9784911188552, 4908325065, 4911188553 instant download

MUKOITA I, CUTTING TECHNIQUES covers all the fundamentals of the subject, providing information that's necessary to understanding the cuisine and its cultural context. The book 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 and caring for them. The following chapters cover filleting, with sections on how to fillet many different kinds of fish such as sea bream, yellowtail, salmon, flounder and tuna, along with recipes for each variety. At the end of the book is information about Japanese kitchen utensils as well as basic recipes and a glossary.