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The Japanese Culinary Academy MUKOITA II, Cutting Techniques: Seafoods, Poultry, and Vegetables (English)
The Japanese Culinary Academy FLAVOR AND SEASONINGS: Dashi, Umami, and Fermented Foods (English)
The Japanese Culinary Academy YAKIBA, Grilling Techniques: Shio-yaki, Furishio-yaki,Yuan-yaki, Tare-yaki, and Yakitori (English)
The Japanese Culinary Academy INTRODUCTION TO JAPANESE CUISINE: Nature, History and Culture (English)
The Japanese Culinary Academy MUKOITA I, Cutting Techniques: Fish (English)
Kajiwara Knifesmith Kenji Togashi's Sakai knife collection (with English Translation)
