切る技法、魚のおろし方
Author(s)
Bibliographic Information
切る技法、魚のおろし方
（日本料理大全 / 日本料理アカデミー監修, . 向板 = Mukoita||ムコウイタ ; 1）
シュハリ・イニシアティブ, 2017.7
- Other Title
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Cutting techniques, fish
- Title Transcription
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キル ギホウ サカナ ノ オロシカタ
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Description and Table of Contents
Description
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) - Japanese Language Edition. 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.
by "Nielsen BookData"