
Japanese Kitchen Knives: Essential Techniques and Recipes
Hardcover
Cooking with AppliancesJapanese Cooking
Publisher Price: $29.95
ISBN13: 9781568364902
Publisher: Kodansha International
Published: Jan 25 2013
Pages: 160
Weight: 1.60
Height: 0.80 Width: 7.70 Depth: 10.00
Language: English
In Japanese Kitchen Knives, Nozaki teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding blade angle and point of force, and illustrates these lessons by working with ingredients familiar to western readers, like carrots and rainbow trout. Color photos and Nozaki's commentary further clarify the process, and the pictures are taken from the chef's perspective for easier understanding (most other books take photos from the reverse perspective). Each technique is accompanied by recipes that require its use, and all recipes are very simple, using easy-to-acquire ingredients. Other sections include a look at artisanal Japanese knife -- making and information on sharpening, storing and identifying the variety of Japanese knives. Specialty knives are shown on location, from the unique unagi eel knife in an unagi specialty restaurant to the colossal tuna filleting knife in Tsukiji fish market.
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