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“Unlike Japan, Italy's cuisine has long centered on meat dishes. In their home province of Tuscany, duck, rabbit, and even boar would be served in the right season. I suspect that is how they learned how to butcher and dress a duck. The breast meat was glazed with a mixture of soy sauce, Japanese mustard, black pepper and honey to give it a strong, spicy fragrance... the perfect complement to the sauce. Duck and salsa verde. They found and enhanced the Japanese essence of both... ... to create an impressive and thoroughly Japanese dish!” — Yuto Tsukuda
Unlike Japan, Italy's cuisine has long centered on meat dishes.
In their home province of Tuscany, duck, rabbit, and even boar would be served in the right season.
I suspect that is how they learned how to butcher and dress a duck.
The breast meat was glazed with a mixture of soy sauce, Japanese mustard, black pepper and honey to give it a strong, spicy fragrance...
the perfect complement to the sauce.
Duck and salsa verde.
They found and enhanced the Japanese essence of both...
... to create an impressive and thoroughly Japanese dish!