Shunju New Japanese Cuisine

At the dawn of global intrigue with Japanese cuisine, Shunju was asked to produce a cookbook for the international market. Having been their creative director and consultant since 1992, I decided to make a compilation not only of recipes but also of the stories behind the produce, seasonal food harvests and forest banquets along with a comprehensive glossary of Japanese ingredients. Photographed over one year to capture the four seasons that are so strongly embodied in the Japanese food culture. Awarded the James Beard Award in 2004.

Creative Direction・Food Styling・Text
Marcia Iwatate
Masano Kawana
Shunju Chefs
ISBN 962-593-618-1
Available from Amazon
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