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
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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
