Issued in April 2019
Regional Feature: Setouchi Region
Special chef: Chef Rishi Naleendra
Spring is here! Spring is for offspring, as children in Japan start the new academic year in a season of fresh beginnings. Read more in OISHI Vol. 21
・Unique udon forevery season – Savour the noodle in a variety of ways.
・Surprising Setouchi – Make this region in the Seto Inland Sea your new favourite destination.
・Mad about maguro – Best bets for your tuna fix bysashimi masters.
・Cabbage in every way – Crunch into these versatilevegetable recipes.
Click the “VIEW MORE” button to Start E-book * Total Page 40pp