Recipe Japanese Chef Creating the Future / Toru Okuda

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Recipe
Japanese Cuisine : The Beauty of Cuisine : A Warm Knowledge / In the world, it is said that there is a Japanese food boom. However, in Japan, which is the most important country, young human resources who understand the tradition of cooking and take charge of development are beginning to run out. The majority of the cooking industry, including media, is French, Italian, and other Western cuisine, and 90% of the graduates of the Japanese cooking school want to be French, Italian, or patissier. This is going to have a major impact on the restaurants that are the core of Japanese food in the near future. In other words, the foundation and foundation of Japanese food are beginning to greatly. In order to create "people" who create the future of Japanese food, Seiji Yamamoto "Ryu Gin" - Japanese food is a national sport. Koji Saito "Sushi Saito" - Aesthetics of Work Tomokazu Maetai "tempura Maetai" - Aesthetics of Work Tomohiro Ishida "Suikoan" - Seeking the spiritual beauty of Japanese culture, Komeda Komei "Too Nihonbashikakigaracho" - Choosing the life of a sushi restaurant, Toru Okuda "Ginza Koju" - Seeking the spiritual beauty of Japanese culture, Shū Hirayama "Asakusa Hirayama" - Seeking the spiritual beauty of Japanese culture, Tsutomu Asanuma "- Sublimating the skills of Japanese cuisine and the traditions of a soba restaurant" Tenpura Asanuma "- Choosing the life of a sushi restaurant" Tenpura Asanuma "- Not as much fun as Tenpura" From Kaiwara University "Edomae Shibahama" "Hasegawa Liquor Store" "Aoi Yuki" and others. kunio Rebekah Kim