ASAHIYA PUBLISHING CO.,LTD.

A first for the confectionery industry!
This book provides a thorough explanation of how to use steam convection ovens (Sti-Con).

Making full use of the "combination mode," which isn't often used in traditional confectionery, this book tests different baking methods and provides detailed explanations of 20 baking recipes. It visualizes the changes in texture and color brought about by humidity and temperature settings, and proposes a "steam bake method" that professional pastry chefs can use.

This technical book opens up new possibilities in baking.

This book is the culmination of Chef Watanabe's work, a master of Japanese-French flavors!

This book features 95 carefully selected dishes, mainly dishes and desserts, created by Chef Yuichiro Watanabe of the renowned French restaurant Nabenoism between 2020 and 2025.

The detailed recipes and secrets of wine pairings are also revealed in full.

This masterpiece preserves the ever-evolving flavors of Nabenoism for the future.

This book systematically compiles the sushi techniques of Sushi Namba and documents modern Edomae sushi.
It meticulously records the techniques and thinking behind sushi, including the restaurant's signature "concept of sushi temperature."
It carefully explains the knowledge and processes needed to gain a deeper understanding of sushi. At the end of the book, there is a reading material that describes Namba Hidefumi's training, challenges, and approach to sushi.
It conveys the evolving state of Edomae sushi from both the technical and philosophical perspectives with beautiful and abundant visuals.