Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables

Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables

Japanese Culinary Academy
Murata, Yoshihiro
Saito, Akira

Hardcover

Series: Japanese Culinary Academy's Complete Japanese Cuisine

Cookbooks GeneralJapanese Cooking

Publisher Price: $75.00

ISBN10: 4911188073
ISBN13: 9784911188071
Publisher: Japanese Culinary Academy
Published: Oct 14 2025
Pages: 256
Weight: 3.00
Height: 1.30 Width: 8.40 Depth: 10.30
Language: English
Authoritative, comprehensive, and gloriously illustrated, MUKOITA II, CUTTING TECHNIQUES: Seafood, Poultry, and Vegetables is the fourth volume in a definitive new series on the art of Japanese cuisine, offering high-level, authoritative instructions for mastering traditional Japanese knife skills.

MUKOITA II, CUTTING TECHNIQUES: Seafood, Poultry, and Vegetables covers the subject in depth, with precise text and detailed, step-by-step instructional photos and diagrams. The authors address every aspect of filleting many different kinds of small and long fish as well as shellfish, including lobsters, crabs, clams, octopus, eel, and more. There's a section on filleting chicken, duck, and small birds like quail; and a chapter on vegetable carving which explains both basic cuts and the intricate art of decorative vegetable carving. Recipes using the various ingredients are featured throughout.

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