4 new recipes, developed in joint effort by the chefs of Hungarian embassy and KIKKOMAN LIVE KITCHEN TOKYO, were introduced.
– Wrapped grilled chicken leg (Hungarian chicken and honey with Kikkoman specialty Soy sauce)
– Poiret of foie gras with Tokaji wine gelée, spice flavor. (Hungarian foie gras and Tokaji wine with Kikkoman Kikkoman rich flavor low salt soy sauce)
– Roasted duck meat (Hungarian duck meat and honey with Kikkoman soy sauce)
– Baked apple (Hungarian honey and Tokaji wine with Kikkoman soy sauce)