{"product_id":"9784388061716","title":"日本料理の基礎 刺身と醤油の本 | Fundamentals of Japanese Cuisine: The Book of Sashimi and Soy Sauce","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 刺身と醤油の本\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 日本料理の四季編集部 編\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 107P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e August, 2013\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388061785\" data-target-title-ja=\"日本料理の基礎 焼き物と塩の本\" data-target-title-en=\"Fundamentals of Japanese Cuisine: Grilled Dishes and Salt\" data-position=\"1\" data-author=\"日本料理の四季編集部\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388061785.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388061785\" data-lang=\"ja\"\u003e日本料理の基礎 焼き物と塩の本\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388061785\" data-lang=\"en\"\u003eFundamentals of Japanese Cuisine: Grilled Dishes and Salt\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eMaster grilling and salt usage to level up your kitchen skills next.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388061952\" data-target-title-ja=\"日本料理の基礎 煮物とみりんの本\" data-target-title-en=\"Fundamentals of Japanese Cuisine: Simmered Dishes and Mirin\" data-position=\"2\" data-author=\"日本料理の四季編集部\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388061952.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388061952\" data-lang=\"ja\"\u003e日本料理の基礎 煮物とみりんの本\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388061952\" data-lang=\"en\"\u003eFundamentals of Japanese Cuisine: Simmered Dishes and Mirin\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eSimmering and mirin are essential; 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