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SASHIMI Encyclopedia Manual Book 

from Basic to applications

 Japan

2007

written in Japanese

Sashimi expert book from basic to applications

Tools, washing, filleting, typical Sashimi making, decorated cuttting, parboiling, soak in vinegar, dish up, fish served alive, whole fish Sashimi with many photos, new style Sashimis of 50 kinds 

condition : very good condition

Size  25.8 x 19 x 2.8 cm

300pages

SUPER HARD to FIND

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If there are no description about the language, language is usually Japanese for all sentences and  all explanations in this item.