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              Cuisine Basics:Vegetables

              Cleaning and handling different types of vegetables / Peeling techniques/ Cutting techniques (julienne, paysanne, émincer, ciseler, macédoine) / Turning techniques (potatoes, champignons, artichokes, turnips) / Canneler (decorative cutting) / Cooking techniques for different types of vegetables
              *Some of the finished products are allowed to be brought home.

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                2017
                Jun 3, 2017 - Jun 3, 2017 (Standard, in Japanese)
                ¥ 7,000

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              Kobe
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