The pairing guide book “Sweets x Drink Pairing Ideas and Assemblies” written by pastry chef Hirohiro Tsujiguchi and drink specialist incense drinker will be on sale from November 8th! Ash Tsujiguchi Co., Ltd. Press release: November 8, 2024 The pairing guidebook “Sweets x Drink Pairing Ideas and Assembly” by pastry chef Hirohiro Tsujiguchi and drink specialist incense drinker will be on sale from November 8th! Opening up new possibilities for sweets and drinks! A book where you can learn innovative ideas and techniques to bring out each other’s taste
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https://prcdn.freetls.fastly.net/release_image/112848/142/112848-142-f9063fa7c9703b513bd2c68022393372-3900×2603.jpg Pairings of food and drinks are already widely recognized, but there are still very few pairings of sweets and drinks. This book focuses on the new taste experiences created by combining sweets and drinks, and introduces a wide range of philosophies, assembly methods, and recipes proposed by two specialists. This is a book where you can practically learn about the possibilities of new food culture brought about by pairing sweets and drinks.
https://prcdn.freetls.fastly.net/release_image/112848/142/112848-142-7e5faa258928918e90b8af132ebbc126-3900×2603.jpg “It is a combination of sweets and drinks, but it is not just a 1 1 relationship, but by combining different elements, the taste and aroma can be improved. Chemical changes is born. When one meets the other, they resonate with each other, and the deliciousness spreads to the next level. In other words, by pairing drinks with Sweets become even more delicious That’s the idea. (Omitted) In this book, we will introduce the idea and assembly of the pairing from the beginning. This is for people who are interested in the charm of pairings, people who are used to eating sweets, and people who are pastry chefs or are involved in sweets. Even professionals can discover a world they have never experienced before That’s what I think. Hirohiro Tsujiguchi” ~Excerpt from the beginning of this book
https://prcdn.freetls.fastly.net/release_image/112848/142/112848-142-f489c0a27b63e787c314dd4070557f93-3900×2603.jpg “The fun of combining sweets with drinks (non-alcoholic) is to make the main dish even better.This book shows that when combined with sweets created by Mr. Tsujiguchi, Complement each other with taste and aroma By interacting, adding, and sometimes subtracting Balance of taste Calculations are made so that the details are in order, and the final piece is completed. Theoretically, this is a pairing that is actually done at the world’s top restaurants, which is a world standard, but if you use the same ingredients, the same method, and the same end result, you won’t be satisfied, so you have to constantly create new things. It won’t. Incense drinker” ~Excerpt from the beginning of this book [Table of Contents]
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https://prcdn.freetls.fastly.net/release_image/112848/142/112848-142-b93d2e4bba8b225c17838c1f46a60f3e-3900×2603.jpg [Book summary] Book title: Ideas and assembly of sweets x drink pairing Author: Hirohiro Tsujiguchi, Yasuhiro Katakura, Minako Tanaka, Hibiki Fujioka Specifications: B5 variant, 208 pages List price: 4,180 yen (tax included) Release date: Friday, November 8, 2024 [Author Profile] Hironobu Tsujiguchi A pastry chef and chocolatier who has won numerous international confectionery competitions such as the Coupe du Monde. We carry many brands with different concepts, including Mont Saint Clair (Jiyugaoka, Tokyo). In 2014, we opened our first overseas store, Mont Saint Clair Seoul. It has received the highest rating eight times in a row at the world’s most prestigious chocolate fair. In addition to actively promoting regional development through sweets, collaborating with and producing companies, giving lectures, and publishing books, he also develops and supervises a number of low-carbohydrate sweets as a leading expert on low-carbohydrate sweets. He serves as the principal of both the confectionery school “SUPER SWEETS SCHOOL Jiyugaoka School” and the “Super Sweets Confectionery College” (Ishikawa Prefecture) for training the next generation. Incense drinker Yasuhiro Katakura ) During his time as a bartender, he learned about QSC, face-to-face service, knowledge of various cocktails and how to balance them, and the importance of TPO. He applied that experience to the cafe industry and spread the espresso extraction technology based on his unique theory. Works as a consulting barista for hotels, restaurants, cafes, and patisseries, and as a special drinks instructor at culinary and confectionery schools. He has received many requests from overseas, and has also served as a special lecturer in Taiwan, Shanghai, Nanjing, Beijing, Tianjin, Shenzhen, Guangzhou, Xiamen, and Hangzhou. We also handle restaurant production, store launch and rebuilding, staff training, drink catering, consulting, sales agency, and product development. Perfumer Minako Tanaka He moved from the apparel industry to the world of drinks. DEAN&DELUCA cafe manager, became independent after developing drink menu. After working as a cafe restaurant owner chef and barista, he worked on cafe store product development, consulting, food coordination, etc. Focusing on custom-made catering for exhibitions that match collection themes and fashion magazines, we deliver dishes centered on seasonal vegetables that are popular for catalogs, advertisements, and web shoots. He is also active in TV appearances, publications, web magazines, etc. Perfume drinker Hibiki Fujioka (Fujioka Hibiki) Since 2005, he has been involved in the launch of many cafes and coffee shops in Tokyo as a barista. Participated in the launch of “cafekitsune” in 2013 and “Blue Bottle Coffee” in 2015. In 2018, he started “Jakusha Co., Ltd.”, launched a Japanese tea specialty store “Satenjapanese tea”, and hosted the Japan macha competition, aiming to create a unique cafe style that fits Japanese daily life. Face the extraction of etc. Also engaged in activities such as teaching at a vocational school and producing stores (Komaba Lim., etc.). Became independent in 2021 and works as a freelancer and beverage unit incense drinker. [Click here to purchase the book] https://www.seibundo-shinkosha.net/book/cooking/90706/ LE CHOCOLAT DE H online shop
https://shop.cake-cake.net/lcdh/select_item.phtml?CATE3_ID=1765&tag_id=49&search_type=tag_search It is also available for sale at Hirohiro Tsujiguchi’s three stores: LE CHOCOLAT DE H, FORTISIMO H, and LE MUSEE DE H.