News
Contact Us
Japanese
About Us
About Us
Our Company
Our Brand
Our History
Our Business
Food Culture
Food Culture
Shokuiku (Food Education)
Kikkoman Soy Sauce Museum
Food Forum
Kikona's Kitchen
Quality / R&D
Corporate Citizenship
IR
Cookbook
Worldwide
Search
Close
Menu
Close
Search
Search
Category Search
Cooking Basics
How to prepare meat
Chicken
Chicken thigh meat - removing excess fat
Chicken thigh meat - removing sinew
Chicken thigh meat - poking holes with a fork
Chicken tenders - removing sinew
Chicken meat - how to butterfly
Chicken wings - separating the middle wing / wingette
Chicken breast - slicing into thin diagonal cuts / sogi-giri
Beef
Beef - making thin by pounding
Beef - chopping
Pork
Pork loin - removing sinew / silver skin
Pork fillet - how to butterfly
Pork - making thin by pounding
Pork - chopping
Cooking Basics
How to prepare vegetables
How to cut vegetables
How to prepare seafood
How to prepare meat
How to prepare other ingredients
How to make dashi/Japanese broth
How to cook rice
Featured Contents
Recipe Videos
Less Salt Soy Sauce Recipes
Washoku Lesson
Featured Contents
Cooking Guide
About Cookbook
HOME
Cookbook
Cooking Basics
How to prepare meat
