In this volume of Oishinbo, Yamaoka and company look into the single most essential food in Japanese cuisine: rice. Cultivated for millennia, a staple meal in itself and the basis of countless other dishes, rice is an important component not only of the Japanese kitchen but also of Japanese culture. When Yamaoka is asked by Tōzai's head chef for help in coming up with a new rice dish, what starts out as a simple culinary request rapidly grows into a disquisition into the past, present and future of Japan's food culture.
Story by Tetsu Kariya, Art by Akira Hanasaki
Release November 17, 2009
Trim Size 5 3/4 × 8 1/4 (w/gatefold flaps)
Length 268 pages