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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: 978-4-908325-09-0

Japanese edition

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

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

Mukoita2-img01Mukoita2-img02

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.

CONTENTS

  • PREFACE
    – MURATA Yoshihiro

Introduction Basics Cutting Techniques

  • The Hygiene for Food Eaten Raw
  • Knives in the Japanese Kitchen
  • Posture and Grip
  • Basc Grip
  • Knife Maintenance
  • Fish and Fowl Anatomy for Chefs

Chapter 1 Filleting Small Fish and Long Fish

  • ■ Horse Mackerel
  • ■ Sardine
  • ■ Conger Eel
  • ■ Eel
  • ■ Pike Conger

Chapter 2 Carving Shellfish, Octopus, and Squid

  • ■ Tiger Prawn
  • ■ Ise Lobster
  • ■ Golde■ Cuttlefish
  • ■ Bigfi■ Reef Squid
  • ■ Swordtip Squid
  • ■ Snow Crab
  • ■ Commo■ Octopus
  • ■ Abalone
  • ■ Hard Clam
  • ■ Broughton's Ribbed Ark
  • ■ Horned Turban

Chapter 3 Carving Poultry

  • ■ Chicken
  • ■ Mallard
  • ■ Quail

Chapter 4 Cutting Vegetables

  • Basic Vegetable Cutting Techniques

    Sengiri, araregiri, mijingiri, wagiri, hangetsugiri, ichogiri, shikishigiri, tanzakugiri, hyoshigi-giri, sainomegiri, rangiri, sasagaki, koguchigiri, harigiri

  • Peeling and Decorative Carving

    Katsuramuki, roppomuki, yori-ninjin, shobu-udo, baika-ninjin, nejiri-ume, hanabira-ninjin, kikka-kabu, kikka-renkon, konoha-kabocha, jabara-kyuri

  • Basic Recipes
  • Cooking Utensils of the Japanese Kitchen
  • Glossary
  • Index

EDITORIAL SUPERVISION

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.

http://culinary-academy.jp/

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