DESCRIPTION Condition : Brand new Book: 304 pages Publisher: Seibundo Shinkosha (2013/8/23) Language: Japanese ISBN-10: 4416613504 ISBN-13: 978-4416613504 Release Date: August 23, 2013 Package size: 25.4 x 17.8 x 3.6 cm Contents (from "BOOK" database) The definitive edition that covers traditional Japanese sushi techniques, from knowledge of Edomae nigiri sushi, pressed sushi and stick sushi to how to grate fish. From the basic knowledge such as how to squeeze nigiri sushi, how to grate fish, basic chopping, how to cook and cut shari, how to make a combined vinegar A definitive book that covers techniques for sushi nigiri, including various fish, squid, prawns, roe, octopus, shellfish, and even Osaka sushi, tea sushi, rolls, inari, chirashi sushi, etc. is. The number of species of fish posted is enormous, and I have taken photographs for over a year, and I have included the details in the photograph. This is a book that can be used in practice as a guidebook for those who aim to become sushi chefs, as a reference book for technical training, and as a handbook with high materiality. Payment Paypal ONLY Shipping Handling I will ship anywhere in the world. Intl' Economy shipping - with Tracking number SAL Registered Mail abolished Australia, Greenland, Denmark, Germany, Norway, Hungary, Finland, Poland: (No tracking number) ?takes about 2 to 4 weeks or more Intl' Standard shipping - with Tracking number ?takes about 7 to 11 days or more Handling Time Please check the categories of Shipping and payments. Thank you for your watching.