This gastronomic journey through Japan blends cultural touchpoints and authentic recipes to chronicle the myriad flavors, ingredients, and traditions that make up the archipelago nation’s fascinating food culture.
Discover the culinary life of Japan by travelling through Tokyo, Kansai, Kyushu, Hokkaido, and Okinawa—Japan’s emblematic geographic regions which each possess a unique culinary identity.
Each area is presented in its own chapter, peppered with articles and features that cover subjects connected with Japanese cuisine and including recipes that reflect the regions’ distinct flavors.
The eye-catching book, produced in the Japanese style, on uncoated fine art paper with a cardboard cover and a paper dustjacket, is brimming with photographs and illustrations, and features an abundance of information on a variety of topics— from the symbolism of bento boxes; Osaka’s street food marvels; Kyoto’s Nishiki Market; a celebration of Japanese sweets; a deep dive into dashi; and an introduction to the Ainu people.
It includes 60 recipes which adapt Japanese home cooking to Western kitchens, using ingredients readily available in Europe and the United States. Perfect for home chefs interested in Japanese cooking, as well as anyone curious about Japanese culture, this culinary travel diary celebrates the intricate story of Japan’s cuisine and how it is interwoven with the nation’s geography, history, and its respect for nature.
CLÉMENCE LELEU writes about Japan for art and lifestyle magazines. She lives in both Paris and Picardy, France.
Born in Tokyo, ANNA SHOJI is a market gardener supplying fresh vegetables to some of the greatest chefs in Paris.
This gastronomic journey through Japan blends cultural touchpoints and authentic recipes to chronicle the myriad flavors, ingredients, and traditions that make up the archipelago nation’s fascinating food culture.
Discover the culinary life of Japan by travelling through Tokyo, Kansai, Kyushu, Hokkaido, and Okinawa—Japan’s emblematic geographic regions which each possess a unique culinary identity.
Each area is presented in its own chapter, peppered with articles and features that cover subjects connected with Japanese cuisine and including recipes that reflect the regions’ distinct flavors.
The eye-catching book, produced in the Japanese style, on uncoated fine art paper with a cardboard cover and a paper dustjacket, is brimming with photographs and illustrations, and features an abundance of information on a variety of topics— from the symbolism of bento boxes; Osaka’s street food marvels; Kyoto’s Nishiki Market; a celebration of Japanese sweets; a deep dive into dashi; and an introduction to the Ainu people.
It includes 60 recipes which adapt Japanese home cooking to Western kitchens, using ingredients readily available in Europe and the United States. Perfect for home chefs interested in Japanese cooking, as well as anyone curious about Japanese culture, this culinary travel diary celebrates the intricate story of Japan’s cuisine and how it is interwoven with the nation’s geography, history, and its respect for nature.
Author
CLÉMENCE LELEU writes about Japan for art and lifestyle magazines. She lives in both Paris and Picardy, France.
Born in Tokyo, ANNA SHOJI is a market gardener supplying fresh vegetables to some of the greatest chefs in Paris.
