Japanese Kitchen Knives Essential Techniques and Recipes

Name: Japanese Kitchen Knives Essential Techniques and Recipes
Price: 100.33 USD
Availability: InStock
ISBN: 9781568364902

ISBN-10: 1568364903

ISBN-13: 9781568364902

Edition: N/A

Authors: Hiromitsu Nozaki, Kate Klippensteen, Yasuo Konishi

List price: $29.95

30 day, 100% satisfaction guarantee!

Marketplace

1 new & used from $100.33

what's this?

Rush Rewards U
Members Receive:

You have reached 400 XP and carrot coins. That is the daily max!

Description:

Sales of Japanese kitchen knives are booming in the U.S. But how many people have the skills to use these superbly-crafted tools to full advantage? Now, internationally renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance.InJapanese Kitchen Knives, Nozaki teaches the reader how to useusuba,debaandyanagiba, the three main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding blade angle and point of force, and illustrates these lessons by working with ingredients familiar to western readers, like carrots and rainbow trout. Color photos and…

Book details

List price: $29.95
Publisher: Kodansha International
Publication date: 1/25/2013
Binding: Hardcover
Pages: 160
Size: 7.90" wide x 10.15" long x 0.62" tall
Weight: 1.606
Language: English



Foreword


Getting Started: Cutting Posture / Knife Anatomy / Knife Control


The Three Main Knives


The Usuba


Katsuramuki Rotary Peeling


Daikon and Smoked Salmon Rolls


Ken Needle Cut


Dashi


Needle-cut Vegetable Salad with Sesame Dressing


Cabbage and Beef Shabu-shabu Salad


Sasagaki Whittling


Sautï¿½ed Asparagus, Celery and Bell Peppers


Chasen-giri Tea-whisk cut


Simmered Eggplant and Chicken Breast


Jabara-giri Serpent's Belly Cut


Vinegared Cucumber with Chicken Tenderloin


Kazari-giri Decorative Vegetable Carving


Vegetable Canapï¿½s


The Deba


Mizuarai


Dividing the head


Braised Tai Sea Bream Head with Turnips


Sanmai Oroshi/Three-piece Filleting (Part 1)


Grilled Tai Sea Bream with Scallions


Sanmai Oroshi Three-piece Filleting (Part 2)


Vinegared Mackerel


Daimyo Oroshi Straight Filleting


Grilled Cheddar Sardines


Hiraki Butterflying


Grilled Semi-dried Rainbow Trout


Gomai Oroshi Five-piece Filleting


Deep-fried Hirame Nuggets


Preparing Crab


Crab and Arugula with Shell-flavored Vinegar


The Yanagiba


Skinning


Sashimi


Sogizukuri Slicing


Hirazukuri Slicing


Yaezukuri Doubled Cut


Usuzukuri Slicing


Matsukasa-giri Pine-cone Cut/Kanoko-giri Spotred-fawn Cut/Naruto-giri Spiral Cut


A Knife for Every Function


Maintenance and More: Sharpening / Daily Maintenance / Purchasing / Materials / Fish Anatomy / Movement of the Blade


Glossary


Afterword


Index