"Mukoita I: Cutting Techniques for Fish" is an in-depth guide to Japanese culinary skills, with a focus on fish cutting methods. Released by Kodansha International in 2017, this hardcover is part of "The Japanese Culinary Academy's Complete Japanese Cuisine Series." Created by the Japanese Culinary Academy, it offers 256 pages of expert tips, detailed illustrations, and step-by-step advice for mastering precision fish cutting. Ideal for cooking enthusiasts eager to dive into the art of Japanese cuisine, it covers a range of techniques and styles essential for any aspiring chef.