In this book, Michelin-starred chef Hisao Nakahigashi reflects on his childhood memories, his philosophy of cooking, and shares his recipes.
© Fukumori Kunihiro
‘Times change, and there’s nothing we can do about it. But no matter how the world evolves, humans can never truly live apart from nature. This is a truth that all of us who work with food must carry with us.’ These words from Hisao Nakahigashi conclude his book, Wild Herbs.
Throughout this work, the chef behind Sojiki Nakahigashi (‘vegetal cuisine’), a two-Michelin-starred restaurant, recounts the journey that led him to culinary excellence. His personal narrative weaves together themes of nature and the living world, while also exploring universal truths through the lens of food.
Comments