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[Set of 2] MUKOITA I & II Japanese Cooking compendium cutting Technique English

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

Product Images

[Set of 2] MUKOITA I & II Japanese Cooking compendium cutting Technique English

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

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