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MUKOITA I Cutting Techniques How to Cut Fish JAPANESE CUISINE English Version JP
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- ¡Cómpralo ya!MUKOITA I Cutting Techniques How to Cut Fish JAPANESE CUISINE English Version JP
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Ubicado en: OSAKA, Japón
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N.º de artículo de eBay:305896182198
Última actualización el 03 feb 2025 16:03:47 H.EspVer todas las actualizacionesVer todas las actualizaciones
Características del artículo
- Estado
- Publication Name
- Shuhari Initiative
- Type
- Hardcover
- ISBN-10
- 4908325065
- Pages
- 256
- ISBN-13
- 978-4908325069
- ISBN
- 9784908325069
Acerca de este producto
Product Identifiers
Publisher
Kodansha International
ISBN-10
4908325065
ISBN-13
9784908325069
eBay Product ID (ePID)
237550111
Product Key Features
Book Title
Mukoita I : Cutting Techniques: Fish
Number of Pages
256 Pages
Language
English
Publication Year
2017
Topic
Regional & Ethnic / General, Specific Ingredients / Seafood, Regional & Ethnic / Japanese, Regional & Ethnic / Asian
Illustrator
Yes
Genre
Cooking
Book Series
The Japanese Culinary Academys Complete Japanese Cuisine Ser.
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
43.9 Oz
Item Length
10.5 in
Item Width
8.6 in
Additional Product Features
Intended Audience
Trade
Series Volume Number
3
Table Of Content
CONTENTS PREFACE Yoshihiro Murata, Director of JCA 6 Chapter 1 8 Introduction to Kiru (cutting) Techniques in Japanese Cuisine The Importance of Kiru Techniques for Serving Sashimi History of Japanese Cutting Techniques Hygiene and Regulations for Using Raw Ingredients in Japan How to Use Japanese Knives How to Take Care of Japanese Knives Chapter 2 32 Filleting Fish Knowing the Structure of Roundfish and Flatfish When Gutting and Filleting How to Strangle Fish When Using in Raw Dishes Filleting Red Sea Bream; Sample Dishes with Recipes Filleting Yellowtail; Sample Dishes with Recipes Filleting Bonito; Sample Dishes with Recipes Filleting Butterfish; Sample Dishes with Recipes Filleting Salmon; Sample Dishes with Recipes Chapter 3 104 Filleting Fish with Special Shapes Filleting Flounder; Sample Dishes with Recipes Filleting Bartail Flathead; Sample Dishes with Recipes Filleting Devil Stinger; Sample Dishes with Recipes Filleting Tilefish; Sample Dishes with Recipes Filleting Tiger Puffer; Sample Dishes with Recipes Regulations and Licenses for Filleting Puffer Filleting Soft-shelled Turtles; Sample Dishes with Recipes Filleting Monkfish; Sample Dishes with Recipes Filleting Carp; Sample Dishes with Recipes Filleting Tuna; Sample Dishes with Recipes Back Matter 242 Japanese Kitchen Utensils Used in the Book Basic Recipes Glossary Index Conversions Photo credits, etc. 176
Synopsis
Covering the fundamentals of the subject and providing information that's necessary to understanding Japanese cuisine and its cultural context, MUKOITA I, CUTTING TECHNIQUES: FISH is the third volume in a definitive new series entitled, "The Japanese Culinary Academy's Complete Japanese Cuisine." Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. And although the books are targeted primarily to a professional readership, serious amateur chefs will also find them to be an invaluable resource., Following publication of Introduction to Japanese Cuisine, as well as a volume on Flavour and Seasoning, the Japanese Culinary Academy is pleased to present the third book in the Complete Japanese Cuisine series: Mukoita Cutting Techniques (Fish). This book covers all the fundamentals of the subject, providing information that's necessary to understanding the cuisine and its cultural context. It features an introduction to Japanese cutting techniques including its importance to preparing and serving sashimi, its history, hygiene and regulations for using raw ingredients in Japan, and a discussion of Japanese knives., Interest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary. Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional cuisine. "The Japanese Culinary Academy's Complete Japanese Cuisine" series meets this demand. MUKOITA I, CUTTING TECHNIQUES: FISH is the third in this multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serous amateur chefs will also find them to be an invaluable resource. MUKOITA I, CUTTING TECHNIQUES covers all the fundamentals of the subject, providing information that's necessary to understanding the cuisine and its cultural context. The book features an introduction to Japanese cutting techniques including its importance to preparing and serving sashimi, its history, hygiene and regulations for using raw ingredients in Japan, and a discussion of Japanese knives and caring for them. The following chapters cover filleting, with sections on how to fillet many different kinds of fish such as sea bream, yellowtail, salmon, flounder and tuna, along with recipes for each variety. At the end of the book is information about Japanese kitchen utensils as well as basic recipes and a glossary.
LC Classification Number
TX747
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- 2***5 (27)- Votos emitidos por el comprador.Últimos 6 mesesCompra verificadaBeautiful sounding cartridge, arrived perfectly and as advertised. Set up with an AT-LH11 headshell on an SL-1200G. Sounds incredible. Fantastic seller. Great price, and hands down the most secure packaging job of anything I’ve ever ordered. Great communication, and fast shipping. Wish I could give them 6 stars!audio-technica MC stereo cartridge AT33PTG / 2 MC type (dual moving coil) (#306009665288)
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Sunny Three Store
100% de votos positivos•715 artículos vendidos
Registrado como vendedor profesional
Votos de vendedor (233)
- 5***5 (1)- Votos emitidos por el comprador.Últimos 6 mesesCompra verificadaThe quality of the product was perfect! New condition, as specified. The value was worth asking price! The appearance is beautiful! It was perfectly packaged with bubble wrap, multiple bags all inside a box so it wouldn’t get damaged in shipment, and it arrived much faster than I thoughtI! I would absolutely buy from this store again! Thank you so much Sunny Three Store! Amazing!
- 2***5 (27)- Votos emitidos por el comprador.Últimos 6 mesesCompra verificadaBeautiful sounding cartridge, arrived perfectly and as advertised. Set up with an AT-LH11 headshell on an SL-1200G. Sounds incredible. Fantastic seller. Great price, and hands down the most secure packaging job of anything I’ve ever ordered. Great communication, and fast shipping. Wish I could give them 6 stars!audio-technica MC stereo cartridge AT33PTG / 2 MC type (dual moving coil) (#306009665288)
- k***t (35)- Votos emitidos por el comprador.Último añoCompra verificadaA+ seller! Super communicative; helped on their end when the package was delayed a week (I allowed grace for the upcoming holiday season, but we both grew concerned over the more-lengthy delay), turned out to be a customs issue on FedEx's side. Package arrived well-sealed, and item immaculate - they included a couple cute origami pieces as well 3 Would absolutely purchase from this seller again!LEGO 76252 Batman Returns DC Batcave Shadow Box Comics Super Heroes NEW JAPAN (#305864719265)