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.