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英文版 野崎洋光が教える「やさしい和包丁」 英語版 野崎洋光
| 价格： | 6000 円 278.40 元 | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| 代购手续费： | 180 円 | ||||||||||
| 商品の状態： | 目立った傷や汚れなし | ||||||||||
| 配送料の負担： | 送料込み(出品者負担) | ||||||||||
| 配送の方法： | 未定 | ||||||||||
| 発送元の地域： | 東京都 | ||||||||||
| 発送までの日数： | 2~3日で発送 | ||||||||||
| 更新时间： | 8天前 | ||||||||||
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| 库存： | 999 | ||||||||||
人気の日本料理店「分とく山」の野崎洋光氏が、片刃包丁の使い方をわかりやすく説明。覚えたての技術で作れる簡単なレシピも多数掲載!
In Japanese Kitchen Knives, Nozaki teaches the reader how to use the three main traditional Japanese knives: the usuba, the deba, and the yanagiba. He explains many essential details, such as the importance of the angle of the blade and how force is applied through it, and illustrates these lessons by working with ingredients familiar to Western readers, such as everyday vegetables and rainbow trout. The instructions are accompanied by simple, easy-to-follow recipes that use the cutting techniques described.
In Japanese Kitchen Knives, Nozaki teaches the reader how to use the three main traditional Japanese knives: the usuba, the deba, and the yanagiba. He explains many essential details, such as the importance of the angle of the blade and how force is applied through it, and illustrates these lessons by working with ingredients familiar to Western readers, such as everyday vegetables and rainbow trout. The instructions are accompanied by simple, easy-to-follow recipes that use the cutting techniques described.
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