Japanese Culinary Academy

Flavoring and Seasoning: Dashi, Umami, and Fermented Foods (The Japanese Culinary Academy's Complete Japanese Cuisine) [9784911188033]

Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables (The Japanese Culinary Academy's Complete Japanese Cuisine) [9784911188071]

INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture (The Japanese Culinary Academy's Complete Japanese Cuisine) [9784911188002]

Mukoita I, Cutting Techniques: Fish (The Japanese Culinary Academy's Complete Japanese Cuisine) [9784911188057]

Yakiba Grilling Techniques: Shio-yaki, Furishio-yaki, Yuan-yaki, Tare-yaki, and Yakitori (The Japanese Culinary Academy's Complete Japanese Cuisine) [9784911188101]