Japanese Culinary Academy

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Japanese Culinary Academy

Combine Editions
Japanese Culinary Academy’s books

Average rating: 4.64 · 33 ratings · 0 reviews · 7 distinct works

	Flavoring and Seasoning: Dashi, Umami and Fermented Foods by Japanese Culinary Academy, Isao Kumakura Toru Fushiki, Akira Saito (Photographs) 4.90 avg rating — 10 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Introduction to Japanese Cuisine: Nature, History and Culture by Japanese Culinary Academy, Kumakura Isao (Contributor), Murata Yoshihiro (Contributor) 4.45 avg rating — 11 ratings — published 2015 — 3 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Mukoita I, Cutting Techniques: Fish by Japanese Culinary Academy, Akira Saito (Photographer), Shuichi Yamagata (Photographer) 4.38 avg rating — 8 ratings — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables by Japanese Culinary Academy, Akira Saito (Photographer), Shuichi Yamagata (Photographer) it was amazing 5.00 avg rating — 4 ratings — 2 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Yakiba Grilling Techniques: Shio-yaki, Furishio-yaki, Yuan-yaki, Tare-yaki, and Yakitori by Japanese Culinary Academy, Yoshihiro Murata (preface), Akira Saito (photographer) 0.00 avg rating — 0 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Flavoring and Seasoning: Dashi, Umami, and Fermented Foods by Japanese Culinary Academy, Yoshihiro Murata (Preface), Masashi Kuma (Photographer) 0.00 avg rating — 0 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture by Japanese Culinary Academy, Yoshihiro Murata (Preface), Masashi Kuma (Photographer) 0.00 avg rating — 0 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

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