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recipient of a number of prestigious science and science communication prizes. in his spare time, he cooks, collaborates with chefs, furthers his knowledge of all aspects of food, and writes articles and books about the science of food, including sushi: food for the eye, the body, and the soul ( ), seaweeds
recipient of a number of prestigious science and science communication prizes. in his spare time, he cooks, collaborates with chefs, furthers his knowledge of all aspects of food, and writes articles and books about the science of food, including sushi: food for the eye, the body, and the soul ( ), seaweeds...
https://www.dk.emb-japan.go.jp/itpr_en/bilateralcuisine.html
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