Japanese Culinary Academy
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Mukoita I, Cutting Techniques: Fish
$75.00 Add to cartInterest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes a
- Series: Japanese Culinary Academy’s Complete Japanese Cuisine
- Author: Japanese Culinary Academy
- Binding: Hardcover
- Page Count: 256
- Publish Date: September 30 2025
- ISBN10: 4911188057
- Language: English
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Introduction to Japanese Cuisine: Nature, History and Culture
$75.00 Add to cartAuthoritative, comprehensive, and gloriously illustrated, INTRODUCTION TO JAPANESE CUISINE is the first volume in a new, definitive series on the art of Japanese food.
Offering an overview and all the- Series: Japanese Culinary Academy’s Complete Japanese Cuisine
- Author: Japanese Culinary Academy
- Binding: Hardcover
- Page Count: 216
- Publish Date: September 16 2025
- ISBN10: 4911188006
- Language: English
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Flavoring and Seasoning: Dashi, Umami, and Fermented Foods
$75.00 Add to cartInterest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes a
- Series: Japanese Culinary Academy’s Complete Japanese Cuisine
- Author: Japanese Culinary Academy
- Binding: Hardcover
- Page Count: 184
- Publish Date: September 16 2025
- ISBN10: 4911188030
- Language: English
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Yakiba Grilling Techniques: Shio-Yaki, Furishio-Yaki, Yuan-Yaki, Tare-Yaki, and Yakitori
$75.00 Add to cartAuthoritative and comprehensive, YAKIBA Grilling Techniques is the fifth volume in a definitive series on the art of Japanese cuisine.
The first two chapters explain the standard grilling methods of h- Series: Japanese Culinary Academy’s Complete Japanese Cuisine
- Author: Japanese Culinary Academy
- Binding: Hardcover
- Page Count: 216
- Publish Date: October 28 2025
- ISBN10: 4911188103
- Language: English
