形別 魚のおろし方Fish Filleting Techniques by Body ShapeLearn professional preparation methods from top sushi chefs for perfect texture.
日本料理の基礎 刺身と醤油の本Fundamentals of Japanese Cuisine: The Book of Sashimi and Soy SauceLearn professional fish handling and aging techniques directly from sushi masters.
さかな割烹Sakana Kappo: Seafood-Focused Japanese CuisineLearn professional fish aging and preparation techniques directly from top sushi master chefs.
飾りずしの技術 細工ずしの技術Techniques of Decorative Sushi and Saiku SushiMaster the essential preparation techniques that underpin every beautiful piece of sushi.