{"product_id":"9784388063017","title":"もつ焼き串焼き | Motsuyaki and Kushiyaki: Basic Techniques and Variations","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e もつ焼き串焼き 基本の技術とバリエーション\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 柴田書店 編\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 135P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e January, 2019\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eDiscover the techniques and recipes behind thriving yakitori restaurants. From prep work and skewering to perfecting the heat, master every professional skill!\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=\"9784388062300\" data-target-title-ja=\"最新鶏料理 さばき方から加熱までがよくわかる\" data-target-title-en=\"The Latest Chicken Dishes: From Butchering to Cooking\" data-position=\"2\" data-author=\"柴田書店 編\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388062300.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388062300\" data-lang=\"ja\"\u003e最新鶏料理 さばき方から加熱までがよくわかる\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388062300\" data-lang=\"en\"\u003eThe Latest Chicken Dishes: From Butchering to Cooking\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eMaster the basics of handling poultry to easily create super juicy and delicious dishes.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784751111154\" data-target-title-ja=\"焼肉の技術 大評判店の「肉の切り方」「味付け」「提供法」\" data-target-title-en=\"Yakiniku Techniques: Meat Cutting, Seasoning, and Serving\" data-position=\"7\" data-author=\"旭屋出版編集部\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784751111154.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751111154\" data-lang=\"ja\"\u003e焼肉の技術 大評判店の「肉の切り方」「味付け」「提供法」\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751111154\" data-lang=\"en\"\u003eYakiniku Techniques: Meat Cutting, Seasoning, and Serving\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eBoost your meat preparation skills by learning precise cuts and super tasty seasoning profiles.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784751110720\" data-target-title-ja=\"ホルモン料理の可能性\" data-target-title-en=\"The Potential of Hormone Dishes\" data-position=\"9\" data-author=\"石井宏治\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784751110720.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751110720\" data-lang=\"ja\"\u003eホルモン料理の可能性\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784751110720\" data-lang=\"en\"\u003eThe Potential of Hormone Dishes\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eExpand your culinary horizons by exploring incredibly innovative ways to cook unusual offal cuts.\u003c\/div\u003e\u003c\/article\u003e","brand":"KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":49872210460886,"sku":"9784388063017","price":2420.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388063017.jpg?v=1785395349","url":"https:\/\/kitakami.japanbooksdirect.com\/products\/9784388063017","provider":"KITAKAMI JAPAN BOOKS DIRECT","version":"1.0","type":"link"}