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, hiyamugi, 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.

After Yocci's Menu and Onigiri koro koro, Menrui tsuru tsuru returns to fascinate us with Yocci's unmistakable light, fresh and playful style and Aya Yamamoto's culinary experience.
An invitation to get to the cooker and be fascinated by the recipes, cooking habits and history of one of the most popular foods in Japan and beyond, to discover that there is much more behind a plate of noodles than we can imagine!

This book is also available in English.