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              Campuses
              Profile
              Gilles Company

              Vol.1 February 2015
              The Evolution of Sake : Applying it to Cooking

              Discover a new world by savoring sake in a wine glass


              Jean Francois Favy

              Vol.2 March 2015
              Discover Japan through Ingredients That Evoke the Feeling of the Four Seasons

              Spring magic: "Hanami" is the art of admiring sakura


              Manuel Robert

              Vol.3 April 2015
              Miso: A Surprisingly Versatile Staple

              Miso is one of the country's most famous traditional ingredients


              Dominique Gros

              Vol.4 May 2015
              Reinterpreting Japanese Flavours - Kombu

              A Subtle Key to Japanese Cuisine


              Hiroyuki Honda

              Vol.5 June 2015
              Shiso – the superstar of Japanese culinary herbs

              Flavourful, Aromatic, and Medicinal


              Katsutoshi Yokoyama

              Vol.6 July 2015
              An, the Cornerstone of Japanese Sweets

              Reconstructing the Japanese An-pan


              Stephane Reinat

              Vol.7 August 2015
              Wasabi, Not Just for Sushi

              New Meets Old, East Meets West – Contemporary French


              Yuji Toyonaga

              Vol.8 September 2015
              Kinako, Japanese praline

              It has much possibility to widespread in the world


              Guillaume Siegler

              Vol.9 October 2015
              Komeko, Perfect French Bread, Gluten-free Making Bread for Everyone

              Great ingredient with a lot of possibilities


              Guillaume Siegler

              Vol.10 December 2015
              Komezu, the Vinegar of Japanese Cooking

              All-purpose Seasoning


              Gilles Company

              Vol.11 January 2016
              Hida-Beef, a Different Kind of Beef

              French Food with Japanese Subtlety

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