Publisher/求龍堂

Google翻訳
"The Seasonal Beauty of Japanese Cuisine," a collaboration between leading Japanese photographer Yoshihiko Ueda (1957-) and Japanese cuisine researcher Sanae Nagasaka, showcases the serene beauty of Japanese cuisine. Ueda, active in a wide range of fields including advertising, fashion, landscapes, and architecture, is known for his transparent and ethereal style that utilizes natural light. In this book, he transcends the boundaries of food photography to depict the quiet beauty inherent in Japan's four seasons and spaces. Focusing on the cuisine of Kyoto's Seisoka restaurant, the book features seasonal ingredients, antiques, tableware, hanging scrolls, and flowers, arranged according to the changing seasons of the year. Each piece is accompanied by a classical Japanese poem, carefully unraveling the sense of seasons and view of nature that the Japanese people have cultivated. The dishes and tableware, standing in the soft light filtering into the clear Japanese-style rooms, exude not ostentation but the beauty of emptiness and tranquility, and the photographs themselves speak of the spirituality of Japanese culture. While primarily a cookbook, this book boasts a high level of perfection as an art book, photography book, and cultural book. It is a gem that allows you to appreciate not only the depth of Japanese cuisine but also the unique Japanese aesthetic sense and the richness of the four seasons through both visual and verbal means.