Cantina japonesa: Cuaderno de viaje culinario para saborear la cocina japonesa

Tokyo, Kansai, Kyushu, Hokkaido, Okinawa... Embark

on a culinary journey throughout Japan!

- 50 reports that will discover culinary culture

of the Japanese archipelago. Clé mence Leleu will introduce you to

passionate Okinawan craftsmen; to an Ainu cook

who fights to preserve the recipes of his ancestors

and street restaurateurs from Fukuoka. To all

drives the same passion: keeping cuisine alive

daily without sacrificing excellence.

- 60 recipes from chef and horticulturist Anna Shoji with

that you will explore the many facets of gastronomy

Japanese, you will marvel at diverse flavors and

you will experience the subtle fusion between the Japanese flavor

and local seasonal ingredients.