Cantina Japonesa [CLOTH ]

Tokyo, Kansai, Kyushu, Hokkaido, Okinawa... Embarkon a culinary journey throughout Japan!- 50 reports that will discover culinary cultureof the Japanese archipelago. Clé mence Leleu will introduce you topassionate Okinawan craftsmen; to an Ainu cookwho fights to preserve the recipes of his ancestorsand street restaurateurs from Fukuoka. To alldrives the same passion: keeping cuisine alivedaily without sacrificing excellence.- 60 recipes from chef and horticulturist Anna Shoji withthat you will explore the many facets of gastronomyJapanese, you will marvel at diverse flavors andyou will experience the subtle fusion between the Japanese flavorand local seasonal ingredients.Clé mence Leleu works as a freelance journalist. In 2015 he specialized in the different Japanese cultures and now focuses his work on the social and cultural challenges of the archipelago.She is a regular contributor to Tempura magazine.In Japanese Cantina, he signs the reports and most of the photographs.Anna Shoji is a farmer. He was born in Tokyo and, in 2015, he settled in the Tours region (France), where he grows Japanese vegetables for chefs. Isco-founder of Mura, an ecovillage whose goal is to create community around Japanese culinary culture. Sign all the recipes in the book.This book offers us a deep and unique exploration of Japanese cuisine and its culture through a culinary travelogue format.1. TokyoUna inmersió n en la ciudad má s grande del mundo, donde se mezclan influencias culinarias de todo Japó n, ademá s de cocinas extranjeras que la capital reinventa a su manera.2. KansaiKansai es una regió n de contrastes, entre la tradicional Kioto y la popular Osaka, donde la delicada cocina vegetariana y la deliciosa comida callejera se dan la mano.3.KyushuKyushu alberga la mayor cantidad de volcanes activos de Japó n. Ademá s de il#Æ