The essence of Japan is captured in this collection of recipes ranging from essential stocks, sauces and pickles, to rustic one-pot dishes such as soba noodles and elegant and exotic presentations. This fascinating book of recipes, gathered and photographed in Japan, also explains the correct use of ingredients and the way Japanese meals are traditionally structured and presented.
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Prize-winning chef Takayuki Kosaki, was born in Ishikawa Prefecture. In 1994 he became Chef de Cuisine at Hyatt Regency Osaka's finest Japanese Restaurant, Irodori.
Walter Wagner, Executive Chef at Hyatt Regency Osaka since its opening in 1994, gained experience in his native Switzerland and abroad. Since coming to Japan in 1988, he has been drawn to the aesthetics of Japanese cuisine.
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