Abstract

The joy of having recipes to share. My favorite dishes are the flavors I learned from my master, the flavors of Italy. Enjoy Hidaka-style Italian food made with Japanese ingredients. Comprised of two chapters. Chapter 1 is Chef Hidaka's homemade Italian food. The nostalgic flavors I learned from my master, the flavors of Italy. Replace the ingredients with ones that are easy to obtain in Japan. - There are also plenty of columns other than recipes, such as wine compatibility recommended by sommeliers. - Chapter 2 introduces the specialty seafood dishes of the restaurant, including the famous acqua pazza and popular pasta, with plenty of process photos. This book is a collection of recipes for "making and enjoying" in two parts: "Chapter 1: Chef Hidaka's homemade Italian food" and "Chapter 2: Ristorante's specialties". Chapter 1 is a chronicle-like collection of dishes that looks back on Chef Hidaka's culinary career. The chef, who is always thinking about what kind of dishes he can make through YouTube, has reconstructed the recipes so that they can be made with Japanese ingredients if the ingredients are too difficult. 60 dishes ranging from delicious home cooking to rare regional dishes. Chapter 2 features 34 seafood dishes from Ristorante "Aquapazza." Of course, the recipe for the signature dish, Aquapazza, is also included in the complete version.

Author’s Information

Owner and chef of Ristorante Acquapazza in Minami-Aoyama, Tokyo. After moving to Italy in 1986 and receiving training from famous Michelin chefs, he trained at 14 restaurants from north to south of Italy to hone his regional Italian cuisine. He returned to Japan and became independent in 1990. He advocates Italian cuisine that makes use of Japanese ingredients such as seafood and vegetables. During the COVID-19 pandemic in 2020, he started the YouTube channel "Yoshimi Hidaka's ACQUAPAZZA Channel". The channel currently has 182,000 subscribers.