Washoku. The Art of Japanese Cooking by Hirohiko Shoda

In the book Washoku. The Art of Japanese Cooking by Hirohiko Shoda, the secrets of Japanese cuisine are revealed by one of its greatest exponents.

WASHOKU. THE ART OF JAPANESE CUISINE: THE BOOK

The world of one of the most fascinating gastronomic cultures is revealed beyond fads and stereotypes in this volume that, through recipes, techniques and tools, tells precisely the culinary philosophy of the Rising Sun.
Tofu, ramen and sushi, but also dashi, wagyu and wagashi will have no more secrets. Indeed, this work is a unique opportunity to learn about and understand the healthy and flavorful cuisine that has conquered the West, all taken by the hand by 'Hiro', an esteemed chef known to the general public.

WASHOKU. THE ART OF JAPANESE CUISINE: THE AUTHOR

Hirohiko Shoda was born in Nara, Japan, in 1977. From an early age, he studied Italian cuisine and then made his entry into haute cuisine as head chef of several restaurants.
In 2006 he moved to Italy and worked for eight years with Massimiliano Alajmo at his starred restaurant, Le Calandre. Interested in teaching, he is the author, host, and star of the program "Ciao, sono Hiro," broadcast on Sky-Gambero Rosso Channel and regularly participates in GEO and Prova del Cuoco. Since 2019, he has been an ambassador of Japanese cuisine in Italy.