Mukoita II, Cutting Techniques - (Japanese Culinary Academy's Complete Japanese Cuisine) by Japanese Culinary Academy (Hardcover)
$75.99 when purchased online
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About this item
Highlights
- Authoritative, comprehensive, and gloriously illustrated, MUKOITA II, CUTTING TECHNIQUES: Seafood, Poultry, and Vegetables is the fourth volume in a definitive new series on the art of Japanese cuisine, offering high-level, authoritative instructions for mastering traditional Japanese knife skills.
- About the Author: Founded in 2004 to support the advancement and spread of Japanese cuisine both in Japan and internationally, the JAPANESE CULINARY ACADEMY is engaged in educational, cultural, and technical research, as well as in disseminating the results of its research.
- 224 Pages
- Cooking + Food + Wine, Regional & Ethnic
- Series Name: Japanese Culinary Academy's Complete Japanese Cuisine
Description
Book Synopsis
Authoritative, comprehensive, and gloriously illustrated, MUKOITA II, CUTTING TECHNIQUES: Seafood, Poultry, and Vegetables is the fourth volume in a definitive new series on the art of Japanese cuisine, offering high-level, authoritative instructions for mastering traditional Japanese knife skills. MUKOITA II, CUTTING TECHNIQUES: Seafood, Poultry, and Vegetables covers the subject in depth, with precise text and detailed, step-by-step instructional photos and diagrams. The authors address every aspect of filleting many different kinds of small and long fish as well as shellfish, including lobsters, crabs, clams, octopus, eel, and more. There's a section on filleting chicken, duck, and small birds like quail; and a chapter on vegetable carving which explains both basic cuts and the intricate art of decorative vegetable carving. Recipes using the various ingredients are featured throughout.About the Author
Founded in 2004 to support the advancement and spread of Japanese cuisine both in Japan and internationally, the JAPANESE CULINARY ACADEMY is engaged in educational, cultural, and technical research, as well as in disseminating the results of its research. JCA activities also include professional training, nutritional education and exchange programs for chefs around the world.Dimensions (Overall): 10.25 Inches (H) x 8.25 Inches (W)
Weight: 1.25 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 224
Genre: Cooking + Food + Wine
Sub-Genre: Regional & Ethnic
Series Title: Japanese Culinary Academy's Complete Japanese Cuisine
Publisher: Japanese Culinary Academy
Theme: Japanese
Format: Hardcover
Author: Japanese Culinary Academy
Language: English
Street Date: October 14, 2025
TCIN: 1002955923
UPC: 9784911188071
Item Number (DPCI): 247-36-3568
Origin: Made in the USA or Imported
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Shipping details
Estimated ship dimensions: 1 inches length x 8.25 inches width x 10.25 inches height
Estimated ship weight: 1.25 pounds
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