MUKOITA. The Book.

The book we named our company after that started it all, from our humble beginnings teaching fish butchery classes down at the Pillar Point Harbor in Half Moon Bay, to our whole tuna classes on Pier 39 in San Francisco with ABS Seafood.

Recently translated to English from the Japanese Culinary Academy, and in conjunction with our hands on classes, the Mukoita book offers an in depth baseline of instruction for the fish butchery at the heart of all of our work.

Whether you're interested in one of our professional development or fish butchery classes, have partnered with us to curate an event for you in the past, or are just curious about the craft behind traditional Edomae sushi in general, check out a copy on Amazon or wherever professional culinary volumes are sold.