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Chef Hiroshi Yamamoto blends elements of traditional Japanese cooking techniques with flavors from Mexican cuisine. In dishes like "Wasabi Guacamole" and "Sushi Tacos," he combines the art of sushi-making, which is highly respected and traditional in Japan, with spices and ingredients commonly found in Mexican dishes. By doing so, Hiroshi is challenging the boundaries of culinary traditions from both countries.

Which choice best describes Hiroshi Yamamoto's approach to cooking, as presented in the text?