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 seafood
Asari clams, shijimi clams
Asari clams / shijimi clams - purging shellfish
Asari clams / shijimi clams - washing shells
Horse mackerel /aji
Horse mackerel - filleting
Squid
Squid - clean and prepare
Sardine
Sardines - how to butterfly
Shrimp, prawns
Shrimp - deveining
Shrimp - peeling
Shrimp - making a slit along the back
Shrimp - cutting open the tail tip to remove water
Shrimp - making slits in the underside
Oysters
Oysters - cleaning
Pacific saury
Pacific saury - removing innards
Scallop
Scallops - opening shells
Scallops - preparing the adductor muscle
Scallops - using frills
Scallop parts
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 seafood
