Following publication of Introduction to Japanese Cuisine, as well as volumes on Flavour and Seasoning and fish-cutting techniques (Mukoita I), the Japanese Culinary Academy is pleased to present the fourth 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 covers filleting, with sections on how to fillet many different kinds of small and long fish as well as shellfish: horse mackerel, sardines, eel, tiger prawns, lobster, crabs, clams and octopus, and more.
About the book
Following publication of Introduction to Japanese Cuisine, as well as volumes on Flavour and Seasoning and fish-cutting techniques (Mukoita I), the Japanese Culinary Academy is pleased to present the fourth 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 covers filleting, with sections on how to fillet many different kinds of small and long fish as well as shellfish: horse mackerel, sardines, eel, tiger prawns, lobster, crabs, clams and octopus, and more.