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Travelogue, cultural history and recipes in one volume, organised by Japan's regions: Tokyo, Kansai, Kyushu, Hokkaido and Okinawa. Each chapter digs into the area's specialities and traditions, with recipes adapted for Western kitchens. There are deep dives into dashi, Japanese sweets, the symbolism of the bento box and Osaka's street food. Clémence Leleu and Anna Shoji treat geography as the thing that actually explains the food, which in Japan's case is truer than in most countries.
Format: Paperback
Pages: 304
Language: English
First published: 2025
