Explore Japan with this culinary travel book. Clémence Leleu, journalist, will meet passionate craftsmen. The archipelago ranging from Tokyo, Kansai, Kyushu, Hokkaido, to Okinawa reserves many treasures. Through the 50 reports, we will discover the history and values of restaurateurs, including those who fight for the preservation of traditional recipes. Anna Shoji, chef and Japanese vegetable market gardener, will offer us 60 recipes. We will find the famous Onigri, the Shoyu Ramen, the Tamago Sando and the types of Dorayaki.
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