JAPAN: A Culinary Travel Diary
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Description
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 flavors.
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.
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 flavors.
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.
Japan
A Culinary Travel Diary
Author: Clémence Leleu, Anna Shoji
9783791393001
Hardcover
On Sale 03/04/2025
8.63 "W x 11.88 "H x 1.03 "D
304 pages
Return/Exchange
We have a 30-day return policy, which means you have 30 days after receiving your item to request a return. However, due to health and safety regulations, all food item purchases are final and non-returnable.
To be eligible for a return, your item must be in the same condition that you received it, unworn or unused, with tags, and in its original packaging. You’ll also need the receipt or proof of purchase.
To start a return, you can contact us at mise@jaccc.org.
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