Food Forum

MORE ABOUT JAPANESE COOKING

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

FUSION RECIPE

new

SAUTÉED SCALLOPS WITH TOMATO-ORANGE OROSHI SAUCE

TRADITIONAL RECIPE

new

OYAKODON JAPANESE CHICKEN-EGG RICE BOWL

Vol. 34

Vol. 33

Vol. 32

Vol. 31

Vol. 30