WORKS／BOOKS

At the dawn of global intrigue with Japanese cuisine, Shunju was asked to produce a cookbook for the international market. Having been their creative director and consultant since 1992, I decided to make a compilation not only of recipes but also of the stories behind the produce, seasonal food harvests and forest banquets along with a comprehensive glossary of Japanese ingredients. Photographed over one year to capture the four seasons that are so strongly embodied in the Japanese food culture. Awarded the James Beard Award in 2004.