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This book invites you on a culinary journey through Japan, exploring Tokyo, Kansai, Kyushu, Hokkaido, and Okinawa.
Clémence Leleu presents 50 reports highlighting the culinary cultures of the archipelago, from passionate artisans in Okinawa to street vendors in Fukuoka.
The common goal of these artisans is to preserve the excellence of Japanese cuisine in daily life.
Chef and market gardener Anna Shoji offers 60 recipes to discover the diversity of Japanese flavors and experiment with subtle combinations of Japanese taste and local seasonal ingredients.
Number of pages: 304 pages Author: Clémence Leleu & Anna Shoji Language: French Dimensions: 22 x 30 cm
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