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35 easy to do and delicious recipes traditionally eaten with tea or as a small snack in the middle of the day.
Chef Yamashita Masataka was trained in Tsuji Culinary Institute, a well-known and respected culinary institute in Osaka, Japan. He worked at various pâtisseries around Japan for 10 years before starting his own pâtisserie in Nara, which quickly became one of the top pâtisseries there. Eight years later, yearning for new challenges and a change of scenery, chef Yamashita moved to Singapore where he took charge of the kitchen at Pâtisserie Glacé, turning it into a haven for delightful cakes and pastries. Chef Yamashita soon saw an opportunity to revive his pâtisserie from Japan and re-established Flor Pâtisserie at Duxton Hill, Singapore. Today, chef Yamashita no longer runs Flor, but his own Japanese artisan pâtisserie at Tangjong Pagar Plaza, aptly named Chef Yamashita. This is chef Yamashita’s second cookbook. His first cookbook, Tanoshii, clinched the Best First Cookbook award at the Gourmand World Cookbook Awards 2013 and is a bestseller
Ready to start your Japanese adventure? Bursting at the seams with inspiration, Be More Japan takes you on a voyage into the art of Japanese living. Whether you're planning your first journey or revisiting the trip of a lifetime, you'll be intrigued by this celebration of all things Japan. Find out how the humble manhole cover becomes street art; unearth the stories behind the country's Shinto shrines and Buddhist gardens; marvel the wonders of Japanese technology and uncover the secret to a long life in remote Okinawa. Focusing on the key themes of Japanese life, Be More Japan explores its kaleidoscope of contrasting pleasures, from its food, ancient customs, arts and crafts to gadgets, manga, landscapes and philosophies. With beautiful design throughout and fascinating insights into the quirks and traditions of one of the world's truly unique cultures, Be More Japan invites you to absorb a little Japanese wisdom into your daily life.

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