Bitter spring mountain vegetables (Top) “Sansai” or mountain vegetables. (From left) “uni” (sea urchin), mountain vegetables, yellow sauce made with...
A spectacular range of elaborate techniques Whether you take the heat control, fermentation, aging process or cutting skills, every single...
Traditional local pastry shells are served by chef Taniguchi from L’EVO as amuse-bouche filled with mackerel rillettes About 2 hours...
Koganeyama Taigen, Kasuisai temple’s “Tenzo” (chef). A famous specialist of Shojin cuisine, the Tenzo gives cooking classes open to anyone. The...
It’s all about subtlety and elegance I always feel uncomfortable whenever someone uses the word “bland” about Japanese food. To...
Japanese food culture is a major source of inspiration for many, and its influence can be seen all around the...