Material Detail

Basic Techniques for Professional Japanese Cooking, such as:

• Preparation of Fish
• Cleaning and Filleting
• Preparation of Octopus, Squid and Cuttlefish
• Preparation of Vegetables
• Cutting Methods etc.
• Preparation of Stock
• Decorative Vegetables
• Rehydrating Dried Ingredients

This will delete the comment from the database. This operation is not reversible. Are you sure you want to do it?

Thank you for reporting a broken "Go to Material" link in MERLOT to help us maintain a collection of valuable learning materials.

If you feel this material is inappropriate for the MERLOT Collection, please click SEND REPORT, and the MERLOT Team will investigate. Thank you!

You are being taken to the material on another site. This will open a new window.

Do not show me this again