Hisao Nakahigashi grew up in an inn that hosted pilgrims to a temple in the mountains of Japan. For twenty years the chef of a restaurant in Kyoto with two Michelin stars, he recounts with humility and passion in wild herbs his relationship to plants, nature and cooking. Believing that vegetables have taught him a lot, with knowledge and sensitivity, he reminds us that it is impossible for us to live without the help of the natural world: “The living stays alive to the detriment of the life of others. This is what it means to eat, and by extension to live. On the good taste of ugly vegetables, heirloom seeds, “cooking the soul of herbs”, his method of cooking rice and the importance of home cooking, the cook author goes around the question . In “green” and against everything, a tribute to the profession of farmer (and in the process to that of cook) and a wonderful compendium of flavors and age-old wisdom.
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