Encyclopedia of Japanese Cuisine: MUKOITA II 

Ingredients nurtured by the blessings of each season are eaten in their raw form.
In Japanese cuisine, the art of cutting has long been pursued and elevated to unparalleled levels of refinement.
Two videos of MUKOITA will be available for streaming. The second will focus on cutting techniques and cooking methods for large tuna and hamo, which requires special techniques to handle.
Witness the beauty of the cuisine that speaks to our senses.
↓Encyclopedia of Japanese Cuisine: MUKOITA I & MUKOITA II can be purchased here↓
www.amazon.co....
↓For more details and inquiries, click here↓
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