Gohan, the first recipe book in manga

To the point that our best chefs (Thierry Marx, Michel Troisgros or Pascal Barbot to name a few) to draw a lot of their inspiration.
Sign of times, Paris today has more than a thousand Japanese restaurants and sushi deliveries have even exceeded pizzas in the capital.
Yet, paradoxically, there are still very few books simply explaining how Japanese cooking at home. The use of sauces, cutting or the cooking mode of food still remain a mystery for many French people who, suddenly, do not dare to embark on the preparation of dishes as simple as the tonkatsu (pork pork) or the tempura (Donuts of vegetables or seafood).
It was therefore urgent to fill this lack.
Parallel to cooking, another aspect of Japanese culture, manga, also seduces a growing part of Western youth.
In France, the publication of Akira in the early 1990s triggered such a passion for this new cartoon form that our country has become, with nearly fifteen million albums sold every year, the largest manga consumer in the world after Japan!
The Franco-Japanese artist Hugo Yoshikawa who is both mangaka and cooking passionate was probably the best placed to realize this book.
With the Chef Daizo Hashida, he selected about fifty daily dishes, all very easy to achieve, and simply put them in pictures limiting the explanations at least essential.
This recipe book to look at rather than reading you will succeed, all the shots, delicious Japanese dishes.
Open the book to any page and get started!
It is so simple that the title has become imposed on itself: Japanese cuisine is a breeze.
You only have to check it for yourself without forgetting, before eating, pronouncing the ritual formula: ItadaKimasu! *
* Contrary to what is often reads, itadakimasu does not translate itself by good appetite. It is an expression that is for oneself and meaning something like "it is with humility and recognition that I receive this meal." Before starting to eat, the Japanese have a thought for the one who has prepared the meal, for the nature that has provided us with the ingredients and even for animals that have given their lives so that we can survive. Is not it already a different way of feeding?