Japanese Culinary Academy’s Complete Japanese Cuisine, Introduction to Japanese Cuisine: Nature, History and Culture; Flavoring and Seasoning: Dashi, Umami, and Fermented Foods; Mukoita I: Cutting Techniques—Fish; Mukoita II—Cutting Techniques, Seafood, Poultry, and Vegetables. Shuhari Initiative. Client: Letras (editorial services).
![](http://cichonyaku.com/wp-content/uploads/2023/01/18-JCA-1-Introduction1_ed-831x1024.jpg)
![](http://cichonyaku.com/wp-content/uploads/2023/01/18-JCA-2-FlavorSeasonings_ed-830x1024.jpg)
![](http://cichonyaku.com/wp-content/uploads/2023/01/18-JCA-3-Mukoita-I-2018_ed-820x1024.jpg)