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
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