Publisher's presentation
Japanese Culinary Academy
FUSHIKITohru, scientist
KUMAKURAIsao, Historian
KAWASAKI Hiroya, Scientist
MATSUMURAYasuki, scientist
Photographer:
SAITO Akira, YAMAGATA Shuichi, KUMA Masashi
Hardcover, Full color, 256 pages
ISBN-13: 978-4-908325-06-9
The sharpness of the knife is a determining factor in the flavor of sashimi. The sharpness of the cut allows for subtle differences in sensation that can be appreciated in the mouth.
UNESCO's designation 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Heritage has profoundly influenced culinary publishing; docile introductions to Japanese gastronomy and foods have been replaced by detailed and more in-depth presentations.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 outline the fundamentals and background of washoku traditions and techniques. The focus here is on fish-cutting techniques, a subject that has received little attention in most national cuisines.
The preparation and serving of raw fish—sashimi and (most) sushi—are defining characteristics of Japanese cuisine. Sashimi is essentially a very simple cuisine, but highly skilled cutting skills are required to best prepare the fish for sashimi.
In a traditional Japanese restaurant, the work of preparing sashimi is described by the term mukoita. The mukoita chef is steeped in knowledge of the unique flavor, aroma, and texture of each fish species and trained 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 attractively presenting this simple dish.
This book presents fish cutting techniques widely used in Japanese cuisine, focusing on those practiced by chef Mukoita, along with detailed photographs of the processes. It provides a systematic guide to preparing sashimi dishes, from enriching freshly caught fish to filleting, or dividing the fish into its parts, and slicing the fillets.
CONTENT
PREFACE
– MURATA Yoshihiro
Chapter 1 The Basics
Mukoita and the arts of sashimi
Knives in the history of Japanese cuisine
Hygiene of foods 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
Cure the fish
-Yellow series
Sashimi garnishes
-Bonite
-Butterfish
-Salmon
Chapter 3 Special Techniques
Wade
Bartail Flathead
Devil's dart tilefish
Tiger pufferfish
Soft-shelled turtle
Monkfish
Carp
Tuna
Basic recipes
Japanese cooking utensils
Hint
Conversions
EDITORIAL SUPERVISION
Non-profit organization Japanese Culinary Academy
Founded in 2004 to support the advancement and dissemination of Japanese cuisine, JCA is committed to educational, cultural, and technical research and the dissemination of its research findings to people living not only in Japan but in other parts of the world.
Aiming to contribute to promoting understanding of Japanese cuisine and enhancing its appeal, JCA's activities also include developing food culture, training professionals, providing nutrition education for future generations, and exchange programs for chefs from around the world.
http://culinary-academy.jp/
Publisher's presentation
Japanese Culinary Academy
FUSHIKITohru, scientist
KUMAKURAIsao, Historian
KAWASAKI Hiroya, Scientist
MATSUMURAYasuki, scientist
Photographer:
SAITO Akira, YAMAGATA Shuichi, KUMA Masashi
Hardcover, Full color, 256 pages
ISBN-13: 978-4-908325-06-9
The sharpness of the knife is a determining factor in the flavor of sashimi. The sharpness of the cut allows for subtle differences in sensation that can be appreciated in the mouth.
UNESCO's designation 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 outline the fundamentals and background of washoku traditions and techniques. The focus here is on fish-cutting techniques, a subject that has received little attention in most national cuisines.
The preparation and serving of raw fish—sashimi and (most) sushi—are defining characteristics of Japanese cuisine. Sashimi is essentially a very simple cuisine, but highly skilled cutting skills are required to best prepare the fish for sashimi.
In a traditional Japanese restaurant, the work of preparing sashimi is described by the term mukoita. The mukoita chef is steeped in knowledge of the unique flavor, aroma, and texture of each fish species and trained 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 attractively presenting this simple dish.
This book presents fish cutting techniques widely used in Japanese cuisine, focusing on those practiced by chef Mukoita, along with detailed photographs of the processes. It provides a systematic guide to preparing sashimi dishes, from enriching freshly caught fish to filleting, or dividing the fish into its parts, and slicing the fillets.
CONTENT
PREFACE
– MURATA Yoshihiro
Chapter 1 The Basics
Mukoita and the arts of sashimi
Knives in the history of Japanese cuisine
Hygiene of foods 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
Cure the fish
-Yellow series
Sashimi garnishes
-Bonite
-Butterfish
-Salmon
Chapter 3 Special Techniques
Wade
Bartail Flathead
Devil's dart tilefish
Tiger pufferfish
Soft-shelled turtle
Monkfish
Carp
Tuna
Basic recipes
Japanese cooking utensils
Hint
Conversions
EDITORIAL SUPERVISION
Non-profit organization Japanese Culinary Academy
Founded in 2004 to support the advancement and dissemination of Japanese cuisine, JCA is committed to educational, cultural, and technical research and the dissemination of its research findings to people living not only in Japan but in other parts of the world.
Aiming to contribute to promoting understanding of Japanese cuisine and enhancing its appeal, JCA's activities also include developing food culture, training professionals, providing nutrition education for future generations, and exchange programs for chefs from around the world.
http://culinary-academy.jp/
