The Japanese Culinary Academy MUKOITA I, Cutting Techniques: Fish (English)This book presents widely used cutting techniques for fish in Japanese cuisine, centering on those prac ticed by the mukoita chef, together with detailed photographs of the processes. It provides a system atic guide to preparation of sashimi dishes, from the spiking of freshly caught fish, to filleting or otherwise dividing the fish into its parts, and slicing of fillets. Language: English Hardcover, All color, 256 Pages