Mukoita I, Cutting Techniques: Fish
Interest 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 and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary. Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional cuisine. "The Japanese Culinary Academy's Complete Japanese Cuisine" series meets this demand.

MUKOITA I, CUTTING TECHNIQUES: FISH is the third in this multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serous amateur chefs will also find them to be an invaluable resource.

MUKOITA I, CUTTING TECHNIQUES covers all the fundamentals of the subject, providing information that's necessary to understanding the cuisine and its cultural context. The book features an introduction to Japanese cutting techniques including its importance to preparing and serving sashimi, its history, hygiene and regulations for using raw ingredients in Japan, and a discussion of Japanese knives and caring for them. The following chapters cover filleting, with sections on how to fillet many different kinds of fish such as sea bream, yellowtail, salmon, flounder and tuna, along with recipes for each variety. At the end of the book is information about Japanese kitchen utensils as well as basic recipes and a glossary.

1125022748
Mukoita I, Cutting Techniques: Fish
Interest 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 and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary. Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional cuisine. "The Japanese Culinary Academy's Complete Japanese Cuisine" series meets this demand.

MUKOITA I, CUTTING TECHNIQUES: FISH is the third in this multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serous amateur chefs will also find them to be an invaluable resource.

MUKOITA I, CUTTING TECHNIQUES covers all the fundamentals of the subject, providing information that's necessary to understanding the cuisine and its cultural context. The book features an introduction to Japanese cutting techniques including its importance to preparing and serving sashimi, its history, hygiene and regulations for using raw ingredients in Japan, and a discussion of Japanese knives and caring for them. The following chapters cover filleting, with sections on how to fillet many different kinds of fish such as sea bream, yellowtail, salmon, flounder and tuna, along with recipes for each variety. At the end of the book is information about Japanese kitchen utensils as well as basic recipes and a glossary.

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Mukoita I, Cutting Techniques: Fish

Mukoita I, Cutting Techniques: Fish

Overview

Interest 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 and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary. Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional cuisine. "The Japanese Culinary Academy's Complete Japanese Cuisine" series meets this demand.

MUKOITA I, CUTTING TECHNIQUES: FISH is the third in this multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serous amateur chefs will also find them to be an invaluable resource.

MUKOITA I, CUTTING TECHNIQUES covers all the fundamentals of the subject, providing information that's necessary to understanding the cuisine and its cultural context. The book features an introduction to Japanese cutting techniques including its importance to preparing and serving sashimi, its history, hygiene and regulations for using raw ingredients in Japan, and a discussion of Japanese knives and caring for them. The following chapters cover filleting, with sections on how to fillet many different kinds of fish such as sea bream, yellowtail, salmon, flounder and tuna, along with recipes for each variety. At the end of the book is information about Japanese kitchen utensils as well as basic recipes and a glossary.

Product Details

ISBN-13: 9784911188057
Publisher: Kodansha USA
Publication date: 09/30/2025
Series: The Japanese Culinary Academy's Complete Japanese Cuisine
Pages: 256
Product dimensions: 8.25(w) x 10.25(h) x (d)

About the Author

Founded in 2004 to support the advancement and spread of Japanese cuisine both in Japan and internationally, the JAPANESE CULINARY ACADEMY is engaged in educational, cultural, and technical research, as well as in disseminating the results of its research. JCA activities also include professional training, nutritional education and exchange programs for chefs around the world.

Table of Contents

CONTENTS

PREFACE Yoshihiro Murata, Director of JCA 6

Chapter 1
8
Introduction to Kiru (cutting) Techniques in Japanese Cuisine
The Importance of Kiru Techniques for Serving Sashimi
History of Japanese Cutting Techniques
Hygiene and Regulations for Using Raw Ingredients in Japan
How to Use Japanese Knives
How to Take Care of Japanese Knives

Chapter 2 32

Filleting Fish
Knowing the Structure of Roundfish and Flatfish When Gutting and Filleting
How to Strangle Fish When Using in Raw Dishes
Filleting Red Sea Bream; Sample Dishes with Recipes
Filleting Yellowtail; Sample Dishes with Recipes
Filleting Bonito; Sample Dishes with Recipes
Filleting Butterfish; Sample Dishes with Recipes
Filleting Salmon; Sample Dishes with Recipes

Chapter 3 104

Filleting Fish with Special Shapes
Filleting Flounder; Sample Dishes with Recipes
Filleting Bartail Flathead; Sample Dishes with Recipes
Filleting Devil Stinger; Sample Dishes with Recipes
Filleting Tilefish; Sample Dishes with Recipes
Filleting Tiger Puffer; Sample Dishes with Recipes
Regulations and Licenses for Filleting Puffer
Filleting Soft-shelled Turtles; Sample Dishes with Recipes
Filleting Monkfish; Sample Dishes with Recipes
Filleting Carp; Sample Dishes with Recipes
Filleting Tuna; Sample Dishes with Recipes

Back Matter 242

Japanese Kitchen Utensils Used in the Book
Basic Recipes
Glossary
Index
Conversions

Photo credits, etc. 176
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