Supervised by: Toru Okuda
The message is to "exploring and conveying the appeal of Japanese food and traditional culture, which we are proud of around the world."
This book focuses on Japanese chefs in their 40s who are becoming the core of the current food and beverage industry. We thoroughly cover what these future leaders are thinking about as they work, and what they are aiming for next. In addition to Japanese cuisine, tempura, sushi, and soba, we also focus on yakitori, eel, and Japanese sweets. We also delve into sake, sencha, cooking utensils, and Japanese tableware.
The message is to "exploring and conveying the appeal of Japanese food and traditional culture, which we are proud of around the world."
This book focuses on Japanese chefs in their 40s who are becoming the core of the current food and beverage industry. We thoroughly cover what these future leaders are thinking about as they work, and what they are aiming for next. In addition to Japanese cuisine, tempura, sushi, and soba, we also focus on yakitori, eel, and Japanese sweets. We also delve into sake, sencha, cooking utensils, and Japanese tableware.
Released 25/09/12
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Today's Shining Chefs | Seibundo Shinkosha Co., Ltd. (seibundo-shinkosha.net)