Fuyu no Nukumori July 2026 Tag

Bastille Day and Japanese Cuisine — The Productive Culinary Conversation Between France and Japan at Oribu

The most productive cultural exchange in the history of modern gastronomy is the conversation between French and Japanese cooking. It began in earnest when Japanese chefs — including some who would become the most influential in their country's culinary history — left Japan to train in the great kitchens of France in the 1960s and 1970s. At Bocuse, at Troisgros, at Guérard, they absorbed a rigorous approach to technique, a systematic understanding of sauce-making and flavour development, and a structural...