OISHII Magazine 4th issued on January 2015!
In winter, there are many traditional styles to enjoy Japanese food.
Because of its cold whether, people in Japan enjoy eating Nabe(hot pot) a lot.
In this issue, we interviewed three Nabe chef who prepared in different styles.
・Visit Japan feature – Northern Hokkaido & Sapporo
・Soy far soy good – This is worth the dip
・Love lobster? Then you’ll love Chef Tetsuya’s take on the lobster thermidor
・Candy Wonderland – interview with an artist, Osamu Watanabe