Description

Grade

  1. Excellent+++++
  2. It is no exaggeration to say that the essence of a sushi restaurant's technique lies in the preparation technique.
    It all starts with being an expert on fish, how to cut it, how to age it, how to season it with vinegar or kelp, how to boil it...
    It is packed with tradition and innovative techniques that can only be achieved by a sushi chef who has specialized in seafood for many years.

    This book introduces 74 ways to prepare typical sushi ingredients from 35 restaurants, along with photos of the process.
    In addition, 161 ``snack dishes unique to sushi restaurants'' that highlight the individuality of each restaurant will be posted along with recipes.
    A must-have book for all cooks who handle fish.

Appearance/Included Item

  1. This is Japan Import, written in Japanese Language.
  2. The product is pre-owned/used and may have some signs of use, age, scratches, dirt, etc. aside from the pictures, but there are no major problems in reading/viewing the book.
  3. Please be reminded to refer the photos for details of accessories. Please note that there may be missing obis or appendices. 

Grading Scale

Pre-owned/ Unopened

Pre-owned, but never used before.

Mint

High quality – A few times usage

Excellent+++++

fairly good condition with signs of use and scratches.

Excellent

Average product with considerable signs of use and scratches.

Fair

Below average quality with some special notes.

Poor

Poor condition, but operative condition.

Junk

Junk item /Inoperative condition.