Vol.1 February 2015
The Evolution of Sake : Applying it to Cooking
Discover a new world by savoring sake in a wine glass
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
Vol.3 April 2015
Miso: A Surprisingly Versatile Staple
Miso is one of the country's most famous traditional ingredients
Vol.4 May 2015
Reinterpreting Japanese Flavours - Kombu
A Subtle Key to Japanese Cuisine
Vol.5 June 2015
Shiso – the superstar of Japanese culinary herbs
Flavourful, Aromatic, and Medicinal
Vol.6 July 2015
An, the Cornerstone of Japanese Sweets
Reconstructing the Japanese An-pan
Vol.7 August 2015
Wasabi, Not Just for Sushi
New Meets Old, East Meets West – Contemporary French
Vol.8 September 2015
Kinako, Japanese praline
It has much possibility to widespread in the world
Vol.9 October 2015
Komeko, Perfect French Bread, Gluten-free Making Bread for Everyone
Great ingredient with a lot of possibilities
Vol.10 December 2015
Komezu, the Vinegar of Japanese Cooking
All-purpose Seasoning
Vol.11 January 2016
Hida-Beef, a Different Kind of Beef
French Food with Japanese Subtlety
