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Restaurant Ogino no Kudamono Ryori hake and the different kinds of

Description

and the different kinds of juubako that are used in osechi

Weight: 232g

Heel to Tip Length: 224mm

Handle to Tip Length: 236mm

both in the kitchen and around the house

Restaurant Ogino no Kudamono Ryori hake and the different kinds ofProduct Description Detailed Specs Measurements OGINO From appetizers to desserts, this cookbook details how to use and prepare different fruits in cuisine, organized by season. The book is by Shinya Ogino, a prolific chef in Tokyo. * This book is Japanese language only. Length: 257mm Width: 190mm Height: 22mm Weight: 722g

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