Aquo lena Deepening of gelato led by Ayasuke Mogaki
Product description ※Please note that product information is not in full comprehensive meaning because of the machine translation.
Home Economics and life environment studies "Aquo lena" is a popular gerateria in Yutenji, Tokyo. The owner chef Ayasuke Mogaki learned a wide range of techniques such as cooking, processed meats and confectionery through about 7 years of Italian training. After returning to Japan, he became a gelato craftsman, and from his rich knowledge and experience, he created a variety of gelato filled with the seasonal ingredients one after another. Water and air are also important materials, and knowledge of the ingredients and composition of the ingredients is necessary. From a scientific point of view, gelato making is indispensable. Also with experience as a lecturer in Italy, Mogaki explains the history, features, manufacturing methods, theories and ingredients, and introduces 125 recipes. <