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About the Author

Hideo Dekura was born in Tokyo and started his training in his family's two restaurants. There he learnt the principles of sushi and kappou-ryori food preparation, cooking and presentation. At the same time he studied the philosophy of Chakaiseki (the cuisine of the tea ceremony), teikanryu Shodo (calligraphy), Ikenobo-Ryuseia (flower arrangement) and Hocho Shiki (the ceremony of the cooking knife) from lemoto- Shishikura Soken-sensei under the authority of Shijoyoshinryu. In 2007, the Japanese government presented Hideo with an award for making a significant contribution to the promotion of Japanese food and cooking. Hideo runs the Japanese cooking studio, Culinary Studio Dekura, works as a food consultant and is known as an expert in all aspects of Japanese cuisine.

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