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  • MUKOITA II, Cutting Techniques: Seafoods, Poultry, and Vegetables
  • Basic Cutting Techniques
  • Filleting Smalle Fish and Long Fish
  • Pike Conger -Hamo- / Hard Clam -Hamaguri-
  • Carving Shellfish, Octopus, and Squid
  • Carving Poultry
  • Vegetable Cutting Techniques

English edition | MUKOITA Ⅱ, Cutting Techniques: Seafoods, Poultry, and Vegetables

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English edition

MUKOITA II, Cutting Techniques: Seafoods, Poultry, and Vegetables

Japanese Culinary Academy

NAKATAMasahiro,Specialist in Japanese cuisine

Photographer:

SAITO Akira, YAMAGATA Shuichi, KUMA Masashi

Hardcover, All color, 256 Pages

ISBN-13: 978-4-908325-09-0see more »

English edition

MUKOITA Ι,
Cutting Techniques: Fish

Japanese Culinary Academy

FUSHIKITohru,Scientist

KUMAKURAIsao,Historian

KAWASAKIHiroya,Scientist

MATSUMURAYasuki,Scientist

Photographer:

SAITO Akira, YAMAGATA Shuichi, KUMA Masashi,

Hardcover, All color, 256 Pages

ISBN-13: 978-4-908325-06-9see more »

English edition

Flavor and Seasonings: Dashi, Umami, and Fermented Foods

Japanese Culinary Academy

KUMAKURA Isao, Historian

NINOMIYA Kumiko, Scientist

KAWASAKI Hiroya, Scientist

SHIMA Jun, Scientist

YAMAZAKI Hanae, Scientist

Photographer:

KUMA Masashi, YAMAGATA Shuichi, SAITO Akira

Hardcover, All color, 184 Pages

ISBN-13: 978-4-908325-04-5see more »

English edition

Introduction to Japanese Cuisine:Nature, History and Culture

Japanese Culinary Academy

KUMAKURA Isao, Historian

FUSHIKI Tohru, Scientist

Photographer: KUMA Masashi, YAMAGATA Shuichi,

NAKANO Haruo, SAITO Akira

Hardcover, All color, 216 Pages

ISBN-13: 978-4-908325-00-5see more »

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