这是一种令人震惊的食谱，可以用现代日本料理来制作糕点、甜点和开胃菜。这个精美的系列的目标是那些对使用诸如柚子、芝麻、味噌和抹茶这样的食材有兴趣的自信家庭厨师。

这本书以60种食谱为特色，从重新设计的经典作品到令人惊艳的意大利式烹饪作品。这些章节被分成小蛋糕和个人糕点，其中包括柠檬和柚子。甜蛋挞将会提供诸如味噌奶油蛋挞和大蛋糕等美食，提供像抹茶和开心果歌剧这样的庆祝蛋糕。在甜品区，可以找到日本的经典菜，比如白芝麻和小芝士蛋糕。曲奇和糖果的章节里充满了有趣的东西，比如芝麻花生酱曲奇和绿茶奇巧巧克力。最后，一些令人垂涎的美味食谱，比如炸猪排的小甜甜圈。风味矩阵将帮助绘制日本食材的关键特征。

The concept of fusion in food can be magical – when cuisines and cultures collide, combining flavours, ingredients and methods from around the world creates new classics, the best of which become staples in our everyday lives. Trends like Japanese Matcha in our lattes, Korean kimchi in our burgers and Thai Sriracha hot sauce on – well everything –prove that our love-in with Asian cuisine is thriving. Tokyo is now considered a food-forward city, currently boasting 15 three Michelin-starred restaurants (compared to France's 10). Over the past 20 years there has been a surge in celebrated French patisserie chefs moving to Japan to open fine patisseries. The art of French patisserie appeals very much to the Japanese culture – both share values of beauty, precision and care within cooking. This book features 60 recipes, from reinvented classics to stunning Patisserie creations made achievable to the home-cook. The chapters will be broken into Small Cakes & Individual Patisserie, which will include Lemon & Yuzu Éclairs. Sweet Tarts will offer delights such as Miso Butterscotch Tarts and the Large Cakes & Gateaux section offers celebration cakes like a Matcha & Pistachio Opera. In the Desserts section find dinner party classics with Japanese twists such as White Sesame & Adzuki Cheesecake. The Cookies & Confectionery chapter is full of fun treats like Sesame Peanut Butter Cookies and a Green Tea Kit Kat. To finish, some mouth-watering savoury recipes such as Panko Doughnuts stuffed with Pork Katsu. A flavour matrix will helpfully map key characteristics of Japanese ingredients.