Mukoita II, Cutting Techniques Seafood, Poultry, and Vegetables

The latest volume in the definitive Japanese Culinary Academy's Complete Japanese Cuisine series offers high-level, authoritative instructions for mastering traditional Japanese knife skills.

Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables covers the subject in depth, with precise text and detailed, step-by-step instructional photos and diagrams. The authors address every aspect of filleting many different kinds of small and long fish as well as shellfish, including lobsters, crabs, clams, octopus, eel, and more. There's a section on filleting chicken, duck, and small birds like quail; and a chapter on vegetable carving which explains both basic cuts and the intricate art of Japanese decorative vegetable carving. Recipes using the various ingredients are featured throughout.

Founded in 2004 to support the advancement and spread of Japanese cuisine both in Japan and internationally, the Japanese Culinary Academy is engaged in educational, cultural, and technical research, as well as in disseminating the results of its research. JCA activities also include professional training, nutritional education and exchange programs for chefs around the world.

CONTENTS

PREFACE Yoshihiro Murata, Director of JCA 6

Chapter 1 8

Filleting Small and Long Fish
How to Use Japanese Knives for Preparing the Fish
Hygiene and Regulations for Using Raw Ingredients in Japan
Filleting Horse Mackerel; Sample Dishes with Recipes
Filleting Sardines; Sample Dishes with Recipes
Filleting Conger Eel; Sample Dishes with Recipes
Filleting Eel; Sample Dishes with Recipes
Filleting Pike Conger; Sample Dishes with Recipes

Chapter 2 74

Filleting Shellfish
Filleting Japanese Tiger Prawns; Sample Dishes with Recipes
Filleting Ise Lobsters; Sample Dishes with Recipes
Filleting Golden Cuttlefish; Sample Dishes with Recipes
Filleting Aori Cuttlefish; Sample dishes with Recipes
Filleting Swordtip Squid; Sample Dishes with Recipes
Filleting Crabs; Sample Dishes with Recipes
Filleting Octopus; Sample Dishes with Recipes
Filleting Abalone; Sample Dishes with Recipes
Filleting Japanese Clams; Sample Dishes with Recipes
Filleting Ark Shells; Sample Dishes with Recipes
Filleting Turban Shells; Sample Dishes with Recipes

Chapter 3 162

Filleting Chicken
Filleting Chicken; Sample Dishes with Recipes
Filleting Wild Duck; Sample Dishes with Recipes
Filleting Quail; Sample Dishes with Recipes

Chapter 4 190

Cutting Vegetables
Katsura-muki: Rotary Peeling (Paper-thin Sheets of Radish)
Ken Needle Cut
Sasagaki: Whittling
Other Basic Ways of Cutting
Jabara-giri: Serpent's Belly Cut
Other Kazari-giri: Decorative Vegetable Carving
Dishes with Ken Needle Cut

Back Matter 214
Japanese Kitchen Utensils Used in the Book
Basic Recipes
Glossary
Index
Conversions

Photo credits, etc. 224