Tonkatsu, ramen, onigiri, karaage, kaiseki, Wagyu, without forgetting the unbeatable sushi… Japanese cuisine is more than ever Anchored in the culinary landscape of France. Far from being confined to rue Sainte-Anne, in Paris, Japanese restaurants have flourished everywhere in France, from Strasbourg to Marseille, via Avignon, Tours or Saint-Jean-de-Luz. After a first special issue devoted to peel the imagination around the Japanese meal - which often exceeds what is on the plate -, this second issue goes even further, by anchoring in the present and its issues, to try to answer the crucial question: What will the Japanese cuisine of tomorrow be?
180 pages reports off the beaten track, intimate portraits, surveys, practical guides, unpublished photos and illustrations for crunch Japan to the fullest. A living, rich, complex Japan, and Oh how greedy. Join us at the table, we kept a place for you!
To prepare This second special issue dedicated to Japanese cuisine, we have not been unemployed. From the Jura to Niigata, from star restaurants from Tokyo to the Bouibouis of the Showa era, This enticing issue will awaken your appetite !
-
You will browse the Niigata campaigns to research most beautiful tables.
-
You will know everything about fermentation And on young chefs who make it the heart of their culinary approach.
-
We tested The best Japanese restaurants around Marseille.
-
Mineko Kato, one of the most talented pastries of his generation, Make the lines move For a joyful sorority.
-
You will discover New kinds, between survivalism and acute ecological consciousness.
-
Kenjiro Kagami, the jura star winemaker reveals to us The secrets of his wines.
-
You will understand Women's relationship to food in Japanese literature thanks to the writer Lauren Malka.
-
We have peeled the onigiri.
-
The writer Arthur Dreyfus Tested an incognito restaurant (CHUUUT).
-
The illustrator Isabelle Boinot reveals her addresses to us Heart in Japan ... and many other surprises!
