Home economics and life sciences Ginza Kojyu Starter / Starter 101 dishes / Tōru Okuda

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Home Economics and life environment studies
Mr. Toru Okuda, the owner of "Ginza Kojyu" in Tokyo, has delved deeply into Japanese cuisine by introducing seasonal ingredients and Japanese seasonal dishes. The dishes that Mr. Okuda brings out from his esprit and inspiration, backed by his unending love and knowledge of Japanese cuisine, as well as a sense of the season, continue to evolve day by day. Above all, the wonderful thing that instantly captivates the people who eat the "Sakizuke" and "Kakedashi" that are the opening of the menu, which is the biggest worry for cooks, among others, received a great response in his previous book "Ryori Saijiki 』" at 『 Ginza Kojyu. Okuda explains the reason why this first recipe book is sent out to the world. "If you are a cook, you worry about the" Sakizuke "and" Kakedashi "that are the opening of the menu every day. If you are a cook who doesn't worry about it, there is nothing to see in the menu." This book introduces "Sakizuke" and "Kakedashi" that Okuda has worked on so far with photos and recipes. It introduces the "hassun" and "Kakedashi" each with pictures and recipes. It delves into the core, such as the arrangement of the food, the expression of the sense of the season, and the composition of the dish.