ISBN 490832509X books & textbook
Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables (The Japanese Culinary Academy's Complete Japanese Cuisine)
Japanese Culinary Academy Saito, Akira Yamagata, Shuichi Murata, Yoshihiro
Shuhari Initiative /2018-10-30 Hardcover / 224 Pages
isbn-10: 490832509X / isbn-13: 9784908325090
