‘guide to the foreign japanese kitchen’ by moé takemura

the ‘guide to the foreign japanese kitchen’ is a cookbook by japanese masters candidate moé takemura. the publication shows how you can cook japanese food

using locally available ingredients in sweden. the book reflects on the users need for pleasure and excitement in food, as well as safety and reliability with local and organically harvested ingredients. the project aims to introduce japanese food culture in a suitable way for today’s swedish environment through the introduction of multicultural diets supported by imported ingredients. 30 recipes are introduced for 7 meals in the book, and it includes numbers of modifications which make the food possible/easier to make at home in foreign environment, regarding meal composition, ingredients, cooking techniques, presentation, and tableware.

moe takemura: guide to the foreign japanese kitchen the book includes 30 recipes for 7 meals

moe takemura: guide to the foreign japanese kitchen pages from the introduction 

moe takemura: guide to the foreign japanese kitchen pages from the introduction 

moe takemura: guide to the foreign japanese kitchen set of recipes for a meal

moe takemura: guide to the foreign japanese kitchen recipe layout

moe takemura: guide to the foreign japanese kitchen ingredient detail

moe takemura: guide to the foreign japanese kitchen page sample – introduction of vegetables

moe takemura: guide to the foreign japanese kitchen page sample – introduction of soya products and seaweeds

moe takemura: guide to the foreign japanese kitchen page sample – meal for "day 5"

moe takemura: guide to the foreign japanese kitchen page sample – recipe of tempura

moe takemura: guide to the foreign japanese kitchen page sample – recipe of kimpira


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