Authoritative, comprehensive, and gloriously illustrated, MUKOITA I, CUTTING TECHNIQUES: Fish is the third volume in a definitive new series on the art of Japanese cuisine, offering high-level, authoritative instructions for mastering traditional Japanese knife skills.

MUKOITA I, CUTTING TECHNIQUES: Fish is the third in this multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serous amateur chefs will also find them to be an invaluable resource.

MUKOITA I, CUTTING TECHNIQUES: Fish covers all the fundamentals of the subject, providing information thats necessary to understanding the cuisine and its cultural context. The book 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 and caring for them. The following chapters cover filleting, with sections on how to fillet many different kinds of fish such as sea bream, yellowtail, salmon, flounder and tuna, along with recipes for each variety. At the end of the book is information about Japanese kitchen utensils as well as basic recipes and a glossary.