The Japanese Culinary Academy MUKOITA II, Cutting Techniques: Seafoods, Poultry, and Vegetables (English)
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Description
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, as well as the dissemination of its research findings to people living not only in Japan but also 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/
