MUKOITA II Japanese Cuisine Cutting Techniques Seafood Poultry Vegetables NEW

Description: Explanation of the "cutting" technique of Japanese cuisine with detailed photos for each process Contents of this document Introducing cutting techniques, from ikejime to preparation and how to draw sashimi, with detailed photographs. This book, which is a sequel to "Mukoita I", comprehensively explains how to cut long and small fish, how to fillet seafood, how to clean birds, and how to cut vegetables.In Japanese restaurants, the chefs who handle and cook fish, mainly sashimi, are called 'Mukouita' after the cutting board. Mukoita not only has advanced skills in cutting sashimi (mukozuke), but is also entrusted with the overall management of the purchased fish, and is required to make judgments from various perspectives. From basic knowledge such as the types and uses of knives and fish skeletons, to techniques for professionals such as ikejime and conger eel bone cutting, you can easily acquire the knowledge necessary for chefs. Structure of this document Preface Yoshihiro Murata Introduction: basics of cutting Raw food hygieneJapanese cuisine and knivesBasic posture and how to hold a knifeHow to sharpen a knifePart nameChapter 1: How to Fillet Small and Long Fish ■ horse mackerel ■ sardine ■ conger eel ■ eel ■ conger eel Chapter 2: Special Techniques for Filling Seafood ■ Aori squid ■ Kensaki squid ■ Snow crab■ Octopus ■ Abalone ■ Clam ■ Akagai ■ Turbine Chapter 3: How to Handle Birds ■ Chicken ■ Magamo ■ Quail Chapter 4: How to cut vegetables basic cuttingShredded / sliced arare / minced / round sliced / half moon sliced / ginkgo sliced / colored paper sliced /Cut strips / Chopsticks / Dice cut / Roughly cut / Sasagaki / Finely cut / Needle onion Peeling and decorationKatsuramaki / hexagonal peel / mixed carrots / irises alone / plum blossom carrots / twisted plums / flower petal carrots /Chrysanthemum Turnip / Chrysanthemum Lotus Root / Konoha Pumpkin / Bellows Cucumber AppendixAppendix Basic recipeTools used in this bookGlossaryindex Welcom to OtoUta Shop!! Thank you for looking at my items. PaymentAccept credit or debit card and bank payments safely and easily with PayPal.We accept ebay Management only.Please pay within 5 days after auction is finished.Shipping Shipping Method : Japan PostorDHLorFeDexorYamato Japan Delivery Period : Around 1~4 weeks. (Delivery may be delayed due to the world situation. )Standard Shipping : 7-14 days FREE SHIPPING !!　or　Country shippingExpedited Shipping : EMS,DHL,FEdex,Yamato (insurance: about US$13 & detailed tracking number) 2-6 days Please Note:Import duties, taxes, and charges are not included in the item price or shipping cost. 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 or buying.feedbacksCustomer satisfaction is very important to us. If you have any problem with your order,please contact us and we will do our best to make you satisfied, please do not leave a negative feedback before we resolve your problem.We guarantee that your issue will be solved quickly. As long as you are happy with your purchase of , please leave us a positive feedback.Your feedback is very important to us it affects our search placement on eBay. We will leave a positive feedback for you in return automatically once we receive your feedback.

Price: 129 USD

Location: okayama

End Time: 2023-12-21T17:27:20.000Z

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MUKOITA II Japanese Cuisine Cutting Techniques Seafood Poultry Vegetables NEW

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Publication Name: Shuhari Initiative

Book Title: Mukoita II, Cutting Techniques : Seafood, Poultry and Vegetables

Book Series: MUKOITA

Original Language: Japanese

Item Length: 10.5in.

Vintage: No

Personalize: No

Format: Hardcover

Language: English, Japanese

Item Height: 1.1in.

Personalized: No

Features: Cutting Techniques

Topic: Regional & Ethnic / General, Specific Ingredients / Vegetables, Regional & Ethnic / Japanese, Specific Ingredients / Seafood, Specific Ingredients / Poultry, Regional & Ethnic / Asian

Item Width: 8.6in.

Signed: No

Narrative Type: Nonfiction

Publisher: Kodansha International

Inscribed: No

Intended Audience: Adults

Publication Year: 2018

Type: Coloring Book

Literary Movement: Cooki, Expressionism

Illustrator: Japanese Culinary Academy

Era: 2018

Author: Masahiro Nakata Masahiro Nakata and Others, Japanese Culinary Japanese Culinary Academy