{"product_id":"9784388064045","title":"日本料理店の魚仕事 | Fish Preparation and Techniques in Japanese Restaurants: 55 Seafood Types and 101 Recipes","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 日本料理店の魚仕事 ５５種の魚介、１０１通りの料理とテクニック\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 柴田書店 編\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 216P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e February, 2026\u003cbr\u003e\u003cstrong\u003eDescription:\u003c\/strong\u003e\u003cbr\u003eDiscover the art of Japanese fish preparation through 51 varieties of seafood prepared by 20 master chefs, blending traditional techniques with modern innovation—the essential guide to mastering the distinctive fish-handling skills unique to authentic Japanese cuisine.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" 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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 定番と部位別アレンジ82品\" data-target-title-en=\"Modern Poultry Cuisine: From Professional Butchering to Advanced Heating Techniques\" data-position=\"5\" 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 定番と部位別アレンジ82品\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388062300\" data-lang=\"en\"\u003eModern Poultry Cuisine: From Professional Butchering to Advanced Heating Techniques\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eExpand your culinary repertoire beyond fish by studying professional poultry butchery and temperature control.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle 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