Abstract

20 kinds of seasonal vegetables for main dishes, side dishes, staple foods, and prepared meals. A collection of recipes for using large amounts of vegetables without waste, from summer vegetables such as tomatoes, eggplants, and cucumbers to winter vegetables such as cabbage and Chinese cabbage. Also introduces how to store vegetables in the refrigerator and freezer.

Author’s Information

Culinary researcher and nutritionist. Graduated from the Department of French at Dokkyo University's School of Foreign Languages and the Department of Plant Nutrition at Shukutoku Junior College. Currently active in developing recipes for books, magazines, the Internet, and corporate promotions, as well as holding seminars related to food education. Her many books include "The definitive edition: Just pack it in the morning! 389 pre-prepared lunches to lose weight" (Shinsei Publishing). (This data was published at the time the book was published.)