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 flavours.
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.
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