Description: MUKOITA II Cutting Techniques Seafood, Poultry and Vegetables JAPANESE CULINARY Description Condition: New MUKOITA II Cutting Techniques: Seafood, Poultry and Vegetables (Japanese Cuisine Encyclopedia THE JAPANESE CULINARY ACADEMY'S COMPLETE JAPANESE CUISINE) Product Description Publisher’s Comments: Following the detailed guide on fish preparation in Mukōita I, Mukōita II is now available. Mukōita II covers cutting techniques for smaller fish, long fish, as well as birds and vegetables, which were not included in Mukōita I. Like the first volume, Mukōita II features step-by-step process photos to clearly convey the techniques to professionals. This book is the English edition of the Mukōita II Japanese version. About the Author The Japan Culinary Academy, an NPO established in 2004, promotes the development and dissemination of Japanese cuisine. It engages in education, cultural and technical research, and various initiatives worldwide. Aiming to enhance understanding and appreciation of Japanese cuisine, the organization supports the advancement of food culture, fosters talent, promotes food education for future generations, and collaborates with chefs globally. Payment Please pay within 5 days after the auction closed. Shipping From a global environmental point of view, used cardboard boxes and cushioning materials for packaging may be reused.Please only purchase if you understand this point. Item will be shipped within 10 business days after the payment received. Shipping to the U.S. is free, so please take advantage of it.! We ship almost worldwide.Each country has its own shipping costs, so please check the shipping costs in your country. The approximate delivery period will be about 4 to 7 days.Please be advised that it could take up to 14 days based on the location or season.Please contact us if you don't receive the item after 14 days from the ship date and we will resolve the issue promptly and professionally.※Buyer is responsible for import tax or any other related custom duties in your country. We are not covering any of such additional cost you may have to pay to the custom at your country. It is solely buyer’s responsibility to check the potential additional duties before making a bidding activity. Returns Returns are accepted ONLY if the item was not the item described. International Buyers - Please Note: * Import duties, taxes and charges are not included in the item price or shipping charges. 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/buying. * These charges are normally collected by the delivering freight (shipping) company or when you pick the item up - do not confuse them for additional shipping charges. * We do not mark merchandise values below value or mark items as "gifts" - US and International government regulations prohibit such behavior.
Price: 123.16 USD
Location: JAPAN
End Time: 2025-01-05T12:41:27.000Z
Shipping Cost: 0 USD
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Restocking Fee: No
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
UPC: Does not apply
MPN: Does not apply
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Book Title: Mukoita II : Cutting Techniques: Seafood, Poultry, Vegetables
Number of Pages: 1 Pages
Language: English
Publisher: Kodansha International
Publication Year: 2018
Item Height: 1.1 in
Topic: Regional & Ethnic / General, Specific Ingredients / Vegetables, Specific Ingredients / Seafood, Regional & Ethnic / Japanese, Specific Ingredients / Poultry, Regional & Ethnic / Asian
Illustrator: Yes
Genre: Cooking
Item Weight: 45.5 Oz
Author: Not Available
Item Length: 10.5 in
Item Width: 8.6 in
Book Series: The Japanese Culinary Academys Complete Japanese Cuisine Ser.
Format: Hardcover
