{"product_id":"9784908325090","title":"Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables","description":"\u003cp\u003e\u003cb\u003eThe latest volume in the definitive \u003ci\u003eJapanese Culinary Academy's Complete Japanese Cuisine\u003c\/i\u003e series offers high-level, authoritative instructions for mastering traditional Japanese knife skills.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eMukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables\u003c\/i\u003e 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.\u003c\/p\u003e","brand":"Kodansha USA","offers":[{"title":"Default Title","offer_id":47059899482352,"sku":"9784908325090","price":75.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9784908325090_p0.jpg?v=1763714583","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9784908325090","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}