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A completely illustrated book to delve into Japanese gastronomic culture through recipes and curiosities. A perfect balance between a book on cooking and culture. The recipes, detailed and fully illustrated with their ingredients, the step by step and the final dish, are interspersed with cultural anecdotes that allow you to fully immerse yourself in its pages.
The writer Laure Kié and the illustrator Haruna Kishi present us with a playful and extensive journey through Japanese culinary culture and gastronomy: from dishes as emblematic as sushi, ramen strong> or gyoza, to regional specialties, street food and gastronomic traditions.
It is divided into six chapters that address different aspects of Japanese cuisine: an introductory chapter on the ingredients, utensils, types of cuts, and everyday food, followed by chapters on rice, noodles, the most emblematic and seasonal dishes, desserts and drinks. The reader will also find indications for the tea ceremony, the production of sake, the preparation of ramen, the garnish of the bento and the traditions for New Year and other holidays, among other gastronomic details and cultural anecdotes.
The writer, Laure Kié, is the author of specialized books on Japanese gastronomy. Born in Tokyo, of a Japanese mother and a French father, her many trips to Japan have allowed her to learn about the richness of Japanese culinary culture that she transmits in her works and the courses she teaches. The illustrator, Haruna Kishi, is a writer, film director, and illustrator. She has also written and directed animation series. Together, they have poured their passion for Japanese cuisine into this book, managing to create a colorful invitation to discover the aromas and flavors of Japan.
Edit: Col & Col.
Translator: Mercedes Cebrián
Language: Spanish. 128 pages. Softcover.
