Mukoita I and Mukoita II are conceived as an ordered presentation of the primary skills of the mukoita chef.
In the traditional Japanese restaurant, the mukoita chef holds the highest status in the preparation of Japanese cuisine、is proficient in highly skilled cutting techniques, and is steeped in knowledge of the selection, handling, and arrangement of ingredients.
Mukoita I introduces widely used cutting techniques for fish in Japanese cuisine; Mukoita II expands the presentation of mukoita skills to efficient cutting techniques for long fish and small fish, for shellfish, squid, octopus, and three kinds of fowl and includes basic techniques for cutting vegetables for cooking and for decorative purposes. Together the books provide a systematic guide to preparation of dishes, from the spiking of freshly caught fish, shellfish, and other seafood to cleaning and preparation for various recipes.
Prepared with plentiful and detailed photographs, these books also feature an overview of the uses and variety of knives, instructions on spiking and cleaning techniques, and an array of recipes. This series adds clarity and depth to appreciation of washoku cuisine.
Introduction Basics Cutting Techniques
Chapter 1 Filleting Small Fish and Long Fish
Chapter 2 Carving Shellfish, Octopus, and Squid
Chapter 3 Carving Poultry
Chapter 4 Cutting Vegetables
Sengiri, araregiri, mijingiri, wagiri, hangetsugiri, ichogiri, shikishigiri, tanzakugiri, hyoshigi-giri, sainomegiri, rangiri, sasagaki, koguchigiri, harigiri
Katsuramuki, roppomuki, yori-ninjin, shobu-udo, baika-ninjin, nejiri-ume, hanabira-ninjin, kikka-kabu, kikka-renkon, konoha-kabocha, jabara-kyuri
Non-Profit OrganizationJapanese Culinary Academy
Founded in 2004 to support the advancement and spread of Japanese cuisine, JCA is engaged in educational, cultural and technical research as well as in dissemination of the results of its research for people living not only in Japan but other parts of the world.
Aimed at contributing to the promotion of understanding of Japanese cuisine and enhancement of its appeal, JCA activities also include the development of food culture, training of professionals, nutritional education for the upcoming generations, and exchange programs for chefs around the world.