Abstract

Must be well seasoned to prevent damage. It should be satisfying even when eaten cold. And it must be easy to prepare and delicious. These requirements for "ready-made" side dishes have much in common with bento dishes and snacks. If you make them, they can serve three roles for one person.
In this book, we have collected "ready-made" dishes with as little liquid as possible and with a clear flavor, with a particular focus on their use in bento and snacks. It also includes examples of bento dishes for each season and suggestions for pairing with alcoholic beverages, making it useful for all occasions 365 days a year.
【Spring】 Marinated spring cabbage with mustard / Spring cabbage and pork shabu with negi sauce / Japanese-style namul with spring cabbage and chicken / New potatoes simmered in miso / New potatoes dressed with ume plum paste / Sauteed new potatoes and pork with oyster sauce / Hirabira carrot ramen / Thai-style namasu with spring carrots / New onions, Slightly fried onion, sakura shrimps and fava beans / Pan-roasted fresh onion and bay leaf / Tuna mayo gobo (burdock root) / Braised spring burdock and pork / Teriyaki bamboo shoot and chicken with butter / Grilled bamboo shoot with nori salt / Kinpira (celery and chikuwa) / Snap peas with cheese and pepper 【Summer】 Cherry tomatoes in lemon syrup / Marinated cherry tomatoes with yuzu kosho (Japanese citrus fruit) Marinated small tomatoes with Yuzukosho pepper / Marinated eggplant with miso sauce / Marinated eggplant in Chinese style / Piccata of zucchini / Spicy rolled zucchini with spicy meat / Fried bitter gourd and deep-fried tofu with bonito flakes / Bitter gourd with salted kelp / Grilled bitter gourd with meat filling / Grilled corn / Grilled corn with cheese hanpen / Okra and string bean Sesame paste of okra and string beans / Okra and shrimp sablefish / Sauteed sweet pepper with sesame salt / Vinegared cucumber / Ume jiso chicken nuggets / Spring rolls with condiments and pork 【Autumn】 Pumpkin cheese salad / Fried pumpkin and chicken with sesame miso / Sweet potato with honey and salt butter / Sweet potato and mixed beans with grains and mustard / Sweet potato with mustard Sweet potato with mustard / Vinegared sweet potato with black vinegar / Braised taro and pork with ume plum paste / Mash salad of taro and ham / Deep-fried chopped long fish with isobe / Bok choy and bean sprouts with Chinese pickles / Fried lotus root on rice / Fried lotus root with mentaiko (cod roe) / Fried salmon with herbs / Fried salmon and potatoes with butter and ponzu sauce / Fried bamboo shoots and carrots with bulgur sauce Shiitake mushrooms and carrots in bulgogi style / Marinated grilled mushrooms in oil / Braised sweet and spicy mushrooms / Braised shiitake mushrooms and konnyaku with ginger 【Winter】Sauteed turnip with red shiso sauce / Sauteed turnip skin and leaves with bonito sauce / Sauteed turnip and chicken breast with yuzu kosho mayo / Raper Tsai / Japanese coleslaw with Chinese cabbage / Daikon sticky rice cake / Salt-flavored radish and pork Wok-fried pork with takana cabbage / Yakitori style / Marinated grilled leeks / Grilled broccoli with nori salt / Wok-fried cauliflower and bacon with parsley / Spinach and fried tofu with shoga-joyu sauce / Spanish omelette / Komatsuna and pork shabu with black sesame and Japanese pepper / Garland chrysanthemum with walnut miso / Grilled mackerel with lemon salt / Fried yellowtail with tatsuta-age sauce 【Anytime】Sweet omelet, Shirasu and Aosa omelet, Aji-tama, Ethnic flavored omelet, Japanese pickles, Grilled and soaked vegetables, Steamed vegetables and bacon with oil, Soaked greens, Braised thick fried bean curd with sweet and spicy sauce, Bacon wrapped thick fried bean curd with green shiso, Sesame miso grilled minced chicken, Soybean sprout and pork, Oyaki with sauce

Author’s Information

Chef, sake brewer. After working as a chef's assistant, she worked as a chef at Japanese restaurants in Tokyo and Kyoto, honing her skills. After becoming self-employed, she worked mainly on magazines and books as a cook. Her simple and delicious home-cooked recipes based on Japanese cuisine have been well-received, and her career is expanding. She is qualified as a sake master ("Kiki" means "sake master") and has a deep knowledge of Japanese sake. Her publications include ``Delicious Boiled Dishes Even Without Dashi'' (Shufu to Seikatsu Sha), ``Learning from the Past: Japanese Food Snacks'' (Seibidoshuppan), and ``You can make it for just one person! ``Easy Japanese Cuisine with a 2-Case Menu'' (Graphic-sha).