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Naigai Publishing Company

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[BOOK] Fish Food Revolution "Tsumoto Style and Aging [Connoisseur/Aging Method/Recipe]"

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The second commentary on Tsumoto-shiki Ultimate Bleeding
[Introduction] Bleeding Tsumoto method".
This is the second volume of the book "Gyoshoku Kakumei 'Tsumoto Style Ultimate Bleeding' Complete Edition" that explains the technique.
The first volume is a detailed Tsumoto-style technical book, but in the second volume, I will explain exactly how to make use of it.
The highlight is the "fish aging method", which has also been attracting attention in recent years.
Mr. Kou Shirayama of aged sushi “Man”, which has been evaluated by an authoritative overseas gourmet guide; Mr. Sho will also participate and explain the technique of creating "aged fish" that has not appeared on the table until now.

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