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Japanese CuisinePeriod 7 (ingredients (Quality, dashi, local, butchering,…
Japanese CuisinePeriod 7
tools
Sharp knives
ingredients
Quality
dashi
local
butchering
fresh
how to cook
Purity
time
not to season strongly
presentation
detail
message
make guests happy
personal connection
color
season
life & sprituality
culture
respect