In winter, there are many traditional styles to enjoy Japanese food.
Because of its cold whether, people in Japan enjoy eating Nabe(hot pot) a lot.
In this issue, we interviewed three Nabe chef who prepared in different styles.

• Visit Japan feature – Northern Hokkaido & Sapporo
• Soy far soy good – This is worth the dip
• Love lobster? Then you’ll love Chef Tetsuya’s take on the lobster thermidor
• Candy Wonderland – interview with an artist, Osamu Watanabe

Click the “VIEW MORE” button to Start E-book *Total Page 46pp