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The Japanese Culinary Academy MUKOITA II, Cutting Techniques: Seafoods, Poultry, and Vegetables


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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 in disseminating the results of its research 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.