MUKOITA I Japanese Cuisine Encyclopedia　professional cookbook　NEW

Description: MUKOITA I Japanese Cuisine Encyclopedia　professional cookbook　 Explanation of the "cutting" technique of Japanese cuisine with detailed photos for each process Contents of this document Introducing cutting techniques, from ikejime to preparation and how to draw sashimi, with detailed photographs. This book, which is a sequel to "Mukoita I", comprehensively explains how to cut long and small fish, how to fillet seafood, how to clean birds, and how to cut vegetables.In Japanese restaurants, the chefs who handle and cook fish, mainly sashimi, are called 'Mukouita' after the cutting board. Mukoita not only has advanced skills in cutting sashimi (mukozuke), but is also entrusted with the overall management of the purchased fish, and is required to make judgments from various perspectives. From basic knowledge such as the types and uses of knives and fish skeletons, to techniques for professionals such as ikejime and conger eel bone cutting, you can easily acquire the knowledge necessary for chefs. Structure of this document Preface Yoshihiro Murata Introduction: basics of cutting Raw food hygieneJapanese cuisine and knivesBasic posture and how to hold a knifeHow to sharpen a knifePart name Chapter 1: The Basics Characteristics of Japanese cuisine seen in sashimi Knives in the history of Japanese cuisine Raw food hygiene Japanese cuisine and knives Basic posture and how to hold a knife knife care Chapter 2: Standard Techniques Characteristics of sashimi Characteristics and Structure of Yanagiba Knife names of fish parts how to tighten fish method of tightening sashimi ■ Red sea bream ■ Hamachi ■ Bonito ■ Managatsuo ■ Salmon Chapter 3: Other Grating Special Techniques ■ Flounder ■ Kochi ■ Tiger fish ■ Sweet bream ■ Tiger blowfish■ Soft-shelled turtle ■ Anglerfish ■ Carp ■ Tuna AppendixAppendix Basic recipe Tools used in this book Glossary index Welcom to OtoUta Shop!! Thank you for looking at my items. PaymentAccept credit or debit card and bank payments safely and easily with PayPal.We accept ebay Management only.Please pay within 5 days after auction is finished.Shipping Shipping Method : Japan PostorDHLorFeDexorYamato Japan Delivery Period : Around 1~4 weeks. (Delivery may be delayed due to the world situation. )Standard Shipping : 7-14 days FREE SHIPPING !!　or　Country shippingExpedited Shipping : EMS,DHL,FEdex,Yamato (insurance: about US$13 & detailed tracking number) 2-6 days Please Note:Import duties, taxes, and charges are not included in the item price or shipping cost. These charges are the buyer's responsibility. Please check with your country's customs office to determine what these additional costs will be prior to bidding or buying.feedbacksCustomer satisfaction is very important to us. If you have any problem with your order,please contact us and we will do our best to make you satisfied, please do not leave a negative feedback before we resolve your problem.We guarantee that your issue will be solved quickly. As long as you are happy with your purchase of , please leave us a positive feedback.Your feedback is very important to us it affects our search placement on eBay. We will leave a positive feedback for you in return automatically once we receive your feedback.

Price: 139 USD

Location: okayama

End Time: 2024-09-12T15:01:04.000Z

Shipping Cost: 0 USD

Product Images

Item Specifics

Restocking Fee: No

Return shipping will be paid by: Seller

All returns accepted: Returns Accepted

Item must be returned within: 60 Days

Refund will be given as: Money Back

Return policy details:

Publication Name: Kosaido

Book Title: Mukoita I, Cutting Techniques : Seafood, Poultry and Vegetables

Book Series: MUKO-ITA

Item Length: 10.5in.

Publisher: Kodansha International

Vintage: No

Publication Year: 2018

Type: Coloring Book

Format: Hardcover

Language: English

Item Height: 1.1in.

Author: Masahiro Nakata Masahiro Nakata and Others, Japanese Culinary Japanese Culinary Academy

Genre: Cooking

Topic: Regional & Ethnic / General, Specific Ingredients / Vegetables, Regional & Ethnic / Japanese, Specific Ingredients / Seafood, Specific Ingredients / Poultry, Regional & Ethnic / Asian

Country/Region of Manufacture: Japan

Item Width: 8.6in.

Item Weight: 45.5 Oz

Number of Pages: 224 Pages