Menrui Tsuru Tsuru

If we say 'menrui' we are saying 'pasta' in Japanese and, just like in Italy, this word encompasses a vast and varied world of types, recipes and occasions in which this much-loved dish is cooked. In this book, illustrator Yocci and Aya Yamamoto, founder of Gastronomia Yamamoto, both born and raised in Japan, take us on a discovery of a dish that has centuries of history and about which there is much to learn! A fascinating story about samurai, inventors, merchants, and even astronauts! Soba, yakisoba, udon, kishimen, harusame, hiyamughi, chanpon and the other types of noodles described in these pages give life to a varied and very tasty archipelago of recipes, with so many possible combinations of ingredients and preparation methods.