Food Forum

MORE ABOUT JAPANESE COOKING

Each volume introduces a total of eight attractive fusion-style and traditional recipes.

FUSION RECIPE

new

POTATO AND TUNA SALAD WITH INFUSED SENCHA TEA LEAVES

TRADITIONAL RECIPE

new

SIMMERED BAMBOO SHOOT AND CHICKEN MEATBALLS

Vol. 32

Vol. 31

Vol. 30

Vol. 29