This definitive textbook for aspiring professionals is by Koichiro Hata (Tsuji Culinary Institute), a leading figure in Japanese cuisine. It provides a very detailed explanation of the essence of Japanese cuisine, from basic techniques such as simmering, grilling, and slicing sashimi, to how to construct a menu. With abundant photographs that clearly illustrate the processes, this is the perfect book for those who want to learn skills for a lifetime. [Product Details] • Title: Easy-to-Understand Japanese Cuisine for Professionals • Author: Koichiro Hata (Ecole Tsuji Osaka/Tokyo, Tsuji Culinary Institute) • Publisher: Shibata Publishing Co., Ltd. • Price: 5,400 yen (excluding tax)