Inscribed in Unesco's intangible heritage, washoku, Japanese culinary culture, is a treasure whose secrets are revealed in this book. The author Laure Kié and the illustrator Haruna Kishi present us with a playful and extensive journey through Japanese culinary culture and gastronomy: from emblematic dishes such as sushi, ramen or gyoza, to regional specialties, street food and traditions. gastronomic

Illustrated Japanese Cuisine maintains a balance between cookbook and culture. The recipes, detailed and fully illustrated with their ingredients, step by step and the final dish, are interspersed with cultural anecdotes that allow the reader to feel fully immersed as they go through its pages.

It is divided into six chapters that address different aspects of Japanese cuisine: an introductory chapter on ingredients, utensils, types of cuts, and everyday food, followed by chapters on rice, noodles, more iconic and seasonal, desserts and drinks. The reader will also find indications for the tea ceremony, sake production, ramen preparation, bento garnish, and traditions for New Years and other holidays, among other gastronomic details and cultural anecdotes.

The author, Laure Kié, is the author of specialized books on Japanese gastronomy. Born in Tokyo to a Japanese mother and a French father, her numerous trips to Japan have allowed her to become introduced to the wealth 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. He has also written and directed animated series. Together, they have poured into this book their passion for Japanese cuisine, managing to create a colorful invitation to discover the aromas and flavors of Japan.

Soft cover

128 pages

180x230mm