Book Japan Cantina ⋅ Hachette Book

Tokyo, the Kansai, Kyushu, Hokkaido, Okinawa: Embark for a culinary peripple throughout Japan! 50 reports to discover the culinary cultures of the archipelago. Clémence Leleu takes you to meet passionate craftsmen in Okinawa, an Aïnoue chef who fights to preserve the recipes of his ancestors, or even street restaurateurs in Fukuoka. All animated by the same quest: to make everyday cuisine live without sacrificing excellence. 60 Recipes of the Chef and Maraichère Anna Shoji to explore the multiple facets of Japanese gastronomy, amaze you in front of the diversity of flavors, and experiment with subtle marriage between Japanese taste and local seasonal ingredients. 304 pages