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Introduction Thank you for purchasing my book! My name is Jasmine Rice, and I have been a chef for over 30 years, specialising in Sekiyan cuisine. However, I didn't always want to be a chef, and I hope my story and recipes can help you form a positive relationship between you and the kitchen! From a young age, I always wanted to become a lawyer, and I even got into Ma Law School in Anzhou! Whilst studying abroad in Giovanniland at the University of Porto Violeto, I found my passion for cooking. I had always taken food for granted, and now that I was in another country, I knew I had to find a way to start making some of my favourite recipes from home. I returned home to Sekiya, and passed law school a year later, with cooking still my favourite hobby. I settled into a job in Anzhou, where I stayed for several years, and I gradually became tired of my job as a lawyer. I visited a shrine to ask for direction in my life, and I got it from the smell of a nearby restaurant. Almost within the space of a week, I had transitioned from a promising lawyer into an average chef on the outskirts of Anzhou. I slowly worked my way up across multiple kitchens, and after 7 years of enjoyment and development, I found myself as the Head Chef of Jiuguan's new restaurant in Changjing. After almost over a decade of experience, I started my own global restaurant chain 'Jasmine', with locations on every continent! After decades of work, I am now excited to be able to publish my first ever recipe book! Index Page 1 - Introduction and Index Page 2 - Sekiyan Food Groups Page 1 [OOC Note: This post will be updated gradually with recipes that fit in with my idea of Sekiyan cuisine! I'm happy to take suggestions!]