‘People want organic and locally produced food, but still want to enjoy a varied, multicultural diet,’ explains Takemura on her website. ‘The only way they can support this diet is through imported ingredients. The project aims to introduce Japanese food culture in a suitable way, using locally available ingredients.’
The book features 30 recipes accompanied by guidelines for meal composition, techniques and tableware. Each recipe is presented in three languages and each ingredient is photographed to help novice cooks become more familiar with the different vegetables and spices.
Environmentally conscious consumers are becoming more interested in eating and sourcing local, seasonal produce. For more on the future of food and how to connect with food consumers, read LS:N Global’s Food Futures report, available to buy in The Future Laboratory shop.