Book (Practical) And gourmet "Yakiniku" Taizen as an education

Product description ※Please note that product information is not in full comprehensive meaning because of the machine translation.

Cuisine / Gourmet
Where was the first restaurant that served beef tongue with lemon? The innards are not derived from "Bakumonn"! The kalbi and sirloin of the yakiniku restaurant are not kalbi or sirloin, and if you know the specialist who is loved by yakiniku thoroughly, the yakiniku will become even more delicious! Recommended by Hideaki Hikariyama, the owner of the famous restaurant "Nikuyama"! "I will relearn yakiniku by reading this" "Japanese yakiniku is a rare food even from a global viewpoint. There is no other bold and extreme business style that leaves the final process of cooking to the customer called 』 which bakes 『 beef" (from "Introduction"). The author who has verified the way of grilling yakiniku in various media explains in depth the history of yakiniku, how to distinguish good meats and good restaurants, the secret of how to grill it is unique even in the world. There is no other type of bold and extreme business style that leaves the final process of cooking to the customer "(from" Introduction "). It completely covers the ultimate taste that has become a Japanese national food now. This is truly" Yakiniku to read "! It is a flavorful volume that should be known even if you are not a yakiniku fan. ● As soon as you see it, Chapter 1 : History of Yakiniku and Meat Eating in Japan, Chapter 2 : Proper relationship with the risks hidden in yakiniku, Chapter 3 : Knowing how to grill yakiniku makes the meat much better. Chapter 4 : Choosing a yakiniku restaurant and menu Chapter 4 :" Good "How to choose yakiniku restaurant and menu Chapter 5 : How to organize communication in yakiniku restaurant that is useful for work and life [Appendix] ・ Gas Rocester plate and charcoal grill Kanteki grill table temperature zone map ・ Part of beef as education [Appendix] Major Yakiniku