Description: Description Following “Mukaiita I,” which details how to grate fish, “Mukaiita II” is now complete. In “Mukaiita II,” we explain the “cutting” techniques for fish, birds, and vegetables not introduced in “Mukaiita I,” such as small fish and long fish. As in “Mukaiita I,” detailed process photos are included to help professionals understand the key points. This book is the English version of the same content as the Japanese version of “Mukaiita II. MUKOITA II, Cutting Techniques: Seafood, Poultry, and Vegetables (日本料理大全 THE JAPANESE CULINARY ACADEMY'S COMPLETE JAPANESE CUISINE) Shipping We will ship by DHL or FedEx or Japan Post or Orange Connex. International Buyers – Please Note: Import duties and taxes are not included in the item price or shipping cost. Please check with your country’s customs office to determine these additional costs prior to bidding or buying. Additionally, if the delivery address is in a remote area, there may be additional charges by FedEx or DHL. If such charges occur, you may be asked to pay an additional $15 to $20. Thank you for your understanding.
Price: 109.99 USD
Location: Nagasaki, Inasamachi
End Time: 2024-12-25T13:20:30.000Z
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Book Title: Mukoita II, Cutting Techniques : Seafood, Poultry and Vegetables
Book Series: The Japanese Culinary Academys Complete Japanese Cuisine Ser.
Publisher: Kodansha International
Item Length: 10.5 in
Publication Year: 2018
Format: Hardcover
Language: English
Illustrator: Yes
Item Height: 1.1 in
Author: Not Available
Genre: Cooking
Topic: Regional & Ethnic / General, Specific Ingredients / Vegetables, Regional & Ethnic / Japanese, Specific Ingredients / Seafood, Regional & Ethnic / Asian, Specific Ingredients / Poultry
Item Weight: 45.5 Oz
Item Width: 8.6 in
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