Yocci’s Menu. A Notebook of Japanese Recipes is an invitation to get into the kitchen and try out some of the most traditional Japanese dishes.

Divided into three sections (the dishes “that make up a table”, main courses and sweets), Yocci’s Menu takes us on a fascinating and delicious journey: are you ready to try your hand at sansyoku-dango, pastel-coloured sweets? And do you know why renkon is considered a lucky vegetable? No more sandwiches in your bento: it's time to move on to inari-zushi.

In between the story of eating habits which are quite different to ours and an in-depth look at the main ingredients – all strictly hand-written by Yocci – it doesn’t take long for the most authentic Japanese cuisine to start sounding familiar to us.

Details:
Measures 22 x 22 cm
Counts 44 pages
Written in English & Japanese

Yoshiko Noda, aka Yocci, was born in Osaka, Japan, in 1980. She graduated in painting from the University of Fine Arts in Osaka and the Academy of Fine Arts in Bologna, and lives and works in Italy. She has collaborated with Corraini Edizioni for many years, publishing several books and a collection of table mats, in which she describes some of the most important recipes from the Italian and Japanese culinary traditions.

Aya Yamamoto, born in Tokyo in 1986, has lived in Milan since she was 5 years old and since then, she has loved and appreciated the cuisine of both of the countries where she grew up. After attending university in London and living in the British capital for 11 years, working in the world of marketing, she returned to Milan. It was here that, together with her mother, she created Gastronomia Yamamoto. The spirit of the eatery is to cook the same dishes that are served during lunch or dinner in a Japanese family home.

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