La despensa japonesa. East-West ingredients and combinations.
A culinary dialogue between East and West with one hundred fundamental ingredients in Japanese cuisine, where each product is described in detail, with its organoleptic characteristics and nutritional value, a research work with all the scientific rigor.
As a complement, this novel work proposes combination possibilities in Western kitchens, both at a domestic and professional level.
‘Never a glossary has been so appetizing’. This was the concept we started working on and for this purpose we had to find a way to change the meaning of the word glossary.
We based the design of the book on Japanese aesthetics and their methods of organizing and the way it has a great effect on our emotions. In this way, we developed a structured layout so that the reader receives a positive feeling when reading the book without feeling overwhelmed.
For the art direction of the photos, we focus on showing the products in the most natural manner so it fits perfectly with the visual appearance of the book. This idea of naturalness plus the concept of East-West is consolidated in the titles of the ingredients, we kept the appellation in the original language along with the translation.
Client. Abalon Books, Fundació Alícia & Udon Asian Food
Year. 2020 | Photography. Joan Pujol-Creus