Nihon ryōri akademī. <br/><br/>
Introduction to Japanese cuisine :  nature, history and culture / 

 - Tokyo, Japan :  Shuhari Initiative,  2015. 
 - 215 pages : color illustrations ; 27 cm 
<br/><br/> INTRODUCTION TO JAPANESE CUISINE is the first in definitive multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design, and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serious amateur chefs will also find them to be an invaluable resource. Publisher 
<br/><br/><label>ISBN: </label>9784908325007 
<br/><br/><label>Subjects--Topical Terms: </label><br/> Aliments Aspect social Japon<br/>Food Social aspects Japan<br/>Cooking, Japanese Pictorial works
<br/><br/><label>Dewey Class. No.: </label>LUO 641.300952 J27