Abstract

A beginner's guide to making and enjoying the trendy "Basque cuisine" in Japan! From the latest pintxos to traditional stews, grilled dishes, and desserts!

◆From pintxos (appetizers) nurtured in San Sebastián, the world's number one gastronomic city, to regionally distinctive stews and grilled dishes, and popular cheesecakes. This book will help you discover the charm of Basque cuisine.
◆Akira Nakatake studied cooking in Spain as the Japanese representative in the Spanish government's chef training program. He honed his culinary skills for three years, mainly in the Basque region, and his love for cooking and the Basque region is second to none.
◆This book is the only recipe collection in Japan that focuses solely on the Basque region of Spain, written by a professional chef. The Basque-style recipes, which simply cook fresh seafood and meat, are truly to the liking of Japanese people.
◆Includes a collection of columns by a chef who loves the Basque region, as well as information on delicious Basque food and seasonings and alcoholic beverages that can be obtained in Japan.

San Sebastián, Spain is a place that gourmets dream of. Beyond the sheer number of three-Michelin-starred restaurants, the Basque Country offers a diverse array of delicious cuisine, from the pintxos enjoyed in the bars crammed into the old town to the charcoal-grilled meat restaurants nestled in the mountains and the seafood specialists by the sea. The quality of the restaurants is exceptionally high. Chef Nakatake says one reason for this is the sharing of recipes. This book is a collection of Basque dishes that can be made at home in Japan, embodying the "sharing of deliciousness." Focusing on items familiar to Japanese people, such as pintxos, it introduces recipes for main courses and desserts that can be enjoyed using readily available ingredients.

Author’s Information

After graduating from Tsuji Gakuen Culinary Arts College in Osaka, he apprenticed under Koji Fukaya at "Restaurant Basque" in Hakodate. In 2010, he studied in Spain through a chef training program sponsored by the Spanish government's trade agency. He worked for a total of three years at restaurants such as "Akelarre" and "Arzac" in San Sebastián. After returning to Japan, in 2020 he became the head chef of "HINOMORI" in Komono-cho, Mie Prefecture. The following year, he became the executive chef of "IZURUN" within VISON in Taki-cho, Mie Prefecture.