A whole skipjack tuna is broken down into it’s various parts before being made into Katsuobushi. A doll is used to show each constituent part.
As spring arrives in Japan just around the blooming of plum trees and just before that of the cherry blossom … More
Tourin à l’ail The Dordogne is a department located in South-west France and is named after the river Dordogne that … More
Paris-Brest (Almond Choux Pastry with Crème Mousseline) The Paris-Brest-Paris was a long-distance cycling event (1200km) that was first organised in 1891 … More
Unagi-don (鰻丼) Unagi, or Anguilla japonica (日本鰻 ), is the name of the Japanese freshwater eel that’s grilled over a … More
Risotto à l’huile de homard et au langoustine This dish consists of a langoustine stock based risotto, seasoned with langoustine … More