Flavoring and Seasoning: Dashi, Umami, and Fermented FoodsJapanese Culinary AcademyInbunden, 2025699 kr
Mukoita II, Cutting Techniques: Seafood, Poultry, and VegetablesJapanese Culinary AcademyInbunden, 2025699 kr
Introduction to Japanese Cuisine: Nature, History and CultureJapanese Culinary AcademyInbunden, 2025699 kr