Special Report takes a look at people who are introducing Japanese cuisine around the world.
Food Forum’s annual Special Report introduces those who are promoting Japanese cuisine around the world. This issue features restaurateur Joji Sugawara, who manages multiple Japanese restaurants in and around Mexico City.
Food Forum’s annual Special Report recognizes chefs, restaurateurs and entrepreneurs who have been promoting Japanese food culture throughout the world. This year we feature Tetsuro Hama, who runs both a Japanese restaurant and a cooking school in London.
Each year, Food Forum presents a Special Report that takes a look at people who are introducing Japanese cuisine around the world. In this issue, we feature Japanese food pioneer Tsuneyasu Kondo, founder of a Japanese food import business in Vienna, Austria.
The annual Food Forum Special Report presents people who are introducing the pleasures of Japanese cuisine in countries around the world. This year we visit chef and restaurant owner Shinya Koike in São Paulo, Brazil.
Our annual Special Report takes a look at people who are introducing Japanese cuisine around the world. This issue features Fumio Ito, former sushi chef at Germany’s very first Japanese restaurant, and later the founder of Restaurant KIKAKU in Düsseldorf. Here, he reminisces about his experiences in bringing the tastes of Japanese food culture to Germany.
Japanese are introducing their country’s cuisine in different countries around the globe. In this year’s annual report, we introduce Ryuko Abe, managing director of AHT International Limited, who shares with us his extensive experience and contributions in promoting an understanding of Japanese cuisine in Hong Kong for over 40 years.
Food Forum annually profiles Japanese who are introducing the taste and traditions of Japanese cuisine throughout the world. This year we introduce Hideo Dekura, who runs the cooking school Culinary Studio Dekura in Sydney—a venture that has contributed significantly to the popularity of Japanese cuisine in Australia.
Food Forum is pleased to present this special report by Akira Oshima, former Honorary Executive Chef of two ground-breaking restaurants, Yamazato and Sazanka, both located in the Hotel Okura in Amsterdam. Here, Mr. Oshima recounts his pioneering experiences and success in introducing Japanese cuisine to the Netherlands over 30 years ago.
The Japanese Table presents a variety of themes regarding traditional Japanese food culture. In each volume, a specific topic such as history, customs and food groups, is explored from several different angles.
Trends in Taste serves up current food topics and popular food culture in Japan.
Fundamentals 101 describes basic principles underlying Japanese food cuisine.
Spirit of the Seasons highlights Japanese seasonal foods and traditions.
Close-up Japan zooms in on current trends in food culture and popular food topics in Japan.
Japanese Style provides a brief introduction of Japanese food customs, etiquette and culinary techniques.
Tasty Travel takes you on delectable journeys. Each issue focuses on a specific regional dish.
Each volume introduces a total of eight attractive fusion-style and traditional recipes.
