This Japanese cookbook explains traditional knife techniques and detailed methods for filleting various types of fish in authentic Washoku style.
It introduces the best cutting methods for each fish type with step-by-step photos and professional explanations.
Recommended for sushi chefs, culinary professionals, or anyone interested in Japanese cuisine.
All contents are written in Japanese, covering topics from basic cooking knowledge to advanced knife skills.
Publisher: Shibata Shoten
Condition: Very Good Used (no torn or folded pages, overall excellent condition)
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Import duties and taxes are included in the item price for shipments to the United States.
Free returns accepted within 60 days after receiving the item.
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We are based in Japan and strive to deliver the beauty of Japanese culture, craftsmanship, and cuisine worldwide with care and reliability.
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