Description: Description Set of 2 books ( English version ) MUKOITA I, Cutting Techniques: Fish ((日本料理大全 THE JAPANESE CULINARY ACADEMY'S COMPLETE JAPANESE CUISINE)) Surrounded by warm and cold seas and blessed with clear water, Japan has had a culture of eating fish raw since ancient times, and eating fish raw is one of the characteristics of Japanese cuisine. Volume I describes the structure of fish, how to fish, and how to prepare fish, from preparation to sashimi pulling. MUKOITA II, Cutting Techniques: Seafood, Poultry, and Vegetables (日本料理大全 THE JAPANESE CULINARY ACADEMY'S COMPLETE JAPANESE CUISINE) Volume II explains how to grate long and small fish and seafood such as pike conger eel and eel, as well as how to cut poultry and vegetables. Shipping We will ship by DHL or FedEx or Japan Post or Orange Connex. International Buyers – Please Note: Import duties and taxes are not included in the item price or shipping cost. Please check with your country’s customs office to determine these additional costs prior to bidding or buying. Additionally, if the delivery address is in a remote area, there may be additional charges by FedEx or DHL. If such charges occur, you may be asked to pay an additional $15 to $20. Thank you for your understanding.
Price: 224.99 USD
Location: Nagasaki, Inasamachi
End Time: 2024-11-04T08:17:32.000Z
Shipping Cost: 0 USD
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Item Specifics
All returns accepted: ReturnsNotAccepted
Book Title: FLAVOR & SEASONINGS
Signed: No
Narrative Type: Nonfiction
Original Language: Japanese
Publisher: Kosaido Publishing Co.
Edition: Professional Edition
Vintage: No
Personalize: No
Publication Year: 2018
Type: Activity Book
ISBN: 9784331353073
Language: English
Era: 2010s
Author: Toru Fushiki and Others
Genre: Food & Drink
Topic: Cooking, Food
Country/Region of Manufacture: Japan