Posts ByReiko Matsuno, Author at so good.. magazine
Yusuke Aoki: ‘There are also those ingredients with which you can express yourself by not using them’
January 12, 2023 | Reiko Matsuno
Along with afternoon tea, the Executive Pastry Chef at the Four Seasons Hotel at Tokyo Otemachi’s “pa-fe,” or parfait, has quickly gone viral.
Tomonari Kombu. The beauty of empty space
August 25, 2022 | Reiko Matsuno
While always paying homage to the traditions of French pastry handed down from generation to generation, Kombu’s world is being updated daily by integrating his Japanese identity and inspiration from other industries.More info
Akihiro kakimoto, a combination to wow the world
October 10, 2020 | Reiko Matsuno
A unique approach to pastry with a culinary mind which is capable to combine savory and sweet elementsMore info
The ‘Blade Runner’ chocolate showpiece by Jiro Tanaka
February 7, 2019 | Reiko Matsuno
Our Japanese correspondant Reiko Matsuno travels to Kamakura to discover this amazing chocolate work of art with more than a hundred elements, most of them handmade without moldsMore info
Sogoodmagazine.com uses own and third parties' cookies to gather data about users' visits and activities in this site, in order to improve their online experience in the site and display the most relevant advertisement tailored to our audience's interests. You can accept cookies' policy use either by clicking "Accept" or by continuing visiting the site. You can visit our "Privacy Policy" for more information.