(ANSA) – ROME, 01 SEPT – A journey through Japanese culture and cuisine: this is what Il Cucchiaio d’Argento (Editoriale Domus) proposes with “Japan in the House”, a volume in bookstores from 23 September and accessible to all passionate, with basic techniques and recipes explained in detail. Leading the reader is Haruo Ichikawa, master – informs the publishing house – of Japanese cuisine in Italy and the first Japanese chef to win a Michelin star in Italy (2014 at Iyo Experience). The Ministry of Agriculture, Forestry and Fisheries of Japan has chosen him as “Good Will Ambassador”, ambassador and promoter of Japanese products of excellence in Italy. The new Spoon book (75 recipes and 150 photographs) ranges from Shumai, ravioli stuffed with meat or shrimp, to Miso soup, to seaweed soup, to Uramaki to Gunkan al Ramen. Also present are the dishes based on Sushi Maki and Chirashi, which are flanked by Donburi, courses based on rice seasoned with meat, fish and shellfish, eel or eggs, the best known version of which is Katsudon. Various grilled and stewed preparations, expression of traditional cuisine, as well as crunchy tempura recipes, particularly suitable for moments of conviviality and the Shabu Shabu, a sort of Japanese-style bourguignonne fondue, whose main ingredient is Wagyu beef. . To complete the volume, some proposals to compose the Bento, the meal to take to the office or to school in the special container. (HANDLE).
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