Menrui Tsuru Tsuru by Aya Yamamoto & Yoshiko Noda
$49.95 AUD
If we say ‘menrui’ we are saying ‘pasta’ in Japanese and, just like in Italy, this word encompasses a vast and varied world of types, recipes and occasions in which this much-loved dish is cooked.
In this book, illustrator Yocci and Aya Yamamoto, founder of Gastronomia Yamamoto, both born and raised in Japan, take us on a discovery of a dish that has centuries of history and about which there is much to learn!
A fascinating story about samurai, inventors, merchants, and even astronauts!
Soba, yakisoba, udon, kishimen, harusame, hiyamughi, chanpon and the other types of noodles described in these pages give life to a varied and very tasty archipelago of recipes, with so many possible combinations of ingredients and preparation methods. After Yocci's Menu and Onigiri koro koro, Menrui tsuru tsuru returns to fascinate us with Yocci's unmistakable light, fresh and playful style and Aya Yamamoto's culinary experience. An invitation to get to the cooker and be fascinated by the recipes, cooking habits and history of one of the most popular foods in Japan and beyond, to discover that there is much more behind a plate of noodles than we can imagine!
16x20 cm | 136 pages | Paperback
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.
Born in Tokyo in 1986, Aya Yamamoto 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, with the idea of using food to tell the story of Japan's culture as you might encounter it when walking aimlessly through the streets of Tokyo, browsing the shelves of a supermarket, or going to a Japanese family's home. She started collaborating with Yocci in 2019, contributing some of her recipes to the book Yocci’s Menu. A notebook of Japanese recipes.
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