Dead & fermented

The book features photos by acclaimed Danish-Hong Kong photographer Steven Achiam. He was granted full access to all the restaurants and have captured a rare glimpse of daily life in professional Asian kitchens. 

The inspiration for the book was the original photo crime investigation photog [...]
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The book features photos by acclaimed Danish-Hong Kong photographer Steven Achiam. He was granted full access to all the restaurants and have captured a rare glimpse of daily life in professional Asian kitchens. 

The inspiration for the book was the original photo crime investigation photographed by Japanese photographer Watabe Yukichi in 1958.  

´Fermentation as it being kimchi or fish sauce holds so many flavours and brings out the others, as a catalyst. The book brings recipe to do it yourself soy sauce, how to make real oyster sauce and fermented prawn crackers.´