The mission of “OISHII” magazine is to introduce Japanese culinary and food culture to the world. It was published in English and four times annually, with each issue launched in time with the arrival of a new season. Following significant flavour of each season, the contents consist of Japanese traditional food culture, most popular dishes, sought after chefs, cutting edge technologies and machines of food industries and much more.

• Recipe from famous dessert chef, Janice Wong
• Into The Mind of Masters (Ramen Masters from Japan)
• A Harmony of Flavours “Sa Shi Su Se So”
• Japanese Wagyu Wonder

 Click the “VIEW MORE” button to Start E-book *Total Page 32pp