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The Japanese Culinary Academy MUKOITA I, Cutting Techniques: Fish


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Publisher Overview
Japanese Culinary Academy

FUSHIKITohru, scientist


KAWASAKI Hiroya, Scientist

MATSUMURAYasuki, scientist


SAITO Akira, YAMAGATA Shuichi, KUMA Masashi

Hardcover, All Colors, 256 pages

ISBN-13: 978-4-908325-06-9

The cutting edge of the knife is a determining factor in the flavor of sashimi. The sharpness of the cut allows fine differences in sensation that are appreciated in the mouth.

UNESCO’s inscription of washoku (traditional Japanese cuisine) as a world intangible cultural heritage has profoundly influenced culinary publishing; docile introductions to Japanese gastronomy and foods have been replaced by detailed and more in-depth presentations. This book is part of the Japanese Culinary Academy’s Complete Japanese Cuisine series, which aims to expose the fundamental principles and context of washoku traditions and techniques. The focus here is on fish cutting techniques, a subject that has not received special attention in most national cuisines.

The preparation and service of raw fish – sashimi and (most) sushi – are defining features of Japanese cuisine. Sashimi is essentially a very simple cuisine, but cutting skills of great virtuosity are required to best prepare the fish for sashimi.

In a traditional Japanese restaurant, the work of preparing sashimi is described with the term mukoita. The mukoitachef is imbued with the knowledge of the flavor, aroma and texture of each species of fish and trained to know how to enhance the umami of the flesh while preserving its freshness. The mukoita chef holds the highest status in the preparation of washoku cuisine. In every detail of the techniques, moreover, there are arts to present in an attractive way this simple dish.

This book presents the fish cutting techniques widely used in Japanese cuisine, focusing on those practiced by chef mukoita, as well as detailed photographs of the processes. It provides a systematic guide for the preparation of sashimi dishes, from the enrichment of freshly caught fish, to the filleting or division of fish into its parts, and the slicing of fillets.


– MURATA Yoshihiro
Chapter 1 The Basics

mukoita and the arts of sashimi
Knives in the history of Japanese cuisine
Hygiene of food eaten raw
Knives in Japanese cuisine
Posture and grip
Knife maintenance
Chapter 2 Standard techniques

The Secrets of Tsukuri
The merits of the Yanagiba knife
Fish anatomy for chefs
Spicy fish
-Red sea bream
Healing the fish
-Yellow series
Sashimi toppings
Chapter 3 Special techniques

Bartail Flathead
Tilefish devil’s stinger
Tiger pufferfish
Softshell turtle
Basic recipes
Kitchen utensils of Japanese cuisine

Non-profit organizationJapanese Culinary Academy

Founded in 2004 to support the advancement and dissemination of Japanese cuisine, JCA is engaged in educational, cultural and technical research as well as the dissemination of its research results to people living not only in Japan but in other parts of the world.

Aimed at contributing to the promotion of understanding of Japanese cuisine and enhancing its appeal, JCA’s activities also include the development of food culture, the training of professionals, nutrition education for future generations, and exchange programs for chefs from around the world.