Abstract

The concept of "Abe Gohan" is precisely what it says: "You can make excellent Japanese food in a short amount of time and without additives.
The most significant advantage of "Abe Gohan" is that anyone can cook delicious Japanese food quickly and in a short time, sweeping away the notion that Japanese food is time-consuming and troublesome.
In "Abe Gohan 2," the concept of "short time, additive-free, and delicious" is maintained, but the variations are further expanded from the previous version,
From "ramen," "fried rice," and "fried chicken" to "boiled eggs," "spaghetti," and "fried chicken," the "most popular menu" will please both children and adults.
From "Sukiyaki" to "Chawanmushi (steamed egg custard)," a dish that can reproduce the "taste of a high-class restaurant.
Fun local dishes include Tonteki, Salmon Chanchan-yaki, and Hittari Udon.
We have developed a wide variety of tastes and menus that can only be made with "Abe Gohan.
We have also added seven "magic seasonings" that are as easy and convenient to use as commercial products.
There is nothing troublesome about it because you can throw in a blind amount, and it will taste just as good. That is the "essence of Abe Gohan.
And you will see how that "little bit of effort" produces "a different level of deliciousness.
I would be thrilled if this book could add color to your daily life and dining table and help enrich your dietary life.

Author’s Information

He was born in 1951 to a farmer in Fukuoka Prefecture. After graduating from the Department of Chemistry, Faculty of Letters and Science, Yamaguchi University, he worked in the food section of a general trading company. After retiring, he has been working on developing and importing foods overseas, developing additive-free foods, and reviving traditional foods. While serving as the Ministry of Economy, Trade and Industry's Water Quality First Class Pollution Prevention Manager, he acquired four industrial property rights (patents) related to food manufacturing. We have developed over 300 products. We are the representative director of the Association of Processed Food Diagnosticians. The book ``Behind the Scenes of Food: Food Additives That Everyone Loves'' (Toyo Keizai Inc.), published in 2005, appealed to the current state of food additives and the crisis in dietary habits and received significant attention, being featured in newspapers, magazines, and on TV. It is currently a bestseller with over 700,000 copies sold and has also been translated and published in China, Taiwan, and South Korea. In addition, after the release of ``Behind the Food'', in response to the reader's question ``What should I eat?'', we developed the book's predecessor, ``The World's Most Delicious Professional Japanese Cuisine,'' which took 15 years to build. Abe's 102 Best Recipes for Rice has also become a bestseller, selling over 100,000 copies, and has received great acclaim as ``Easy to make extremely delicious, and additive-free recipes.'' /Takako Nakamura Representative Director, Whole Food Association, General Incorporated Association Born in a Japanese restaurant in Sanyo-Onoda City, Yamaguchi Prefecture. Graduated from Kyoto Sangyo University, Faculty of Business Administration. After studying in America, he invented the concept of "Whole Food." We advocate whole foods that are considered safe food, lifestyle, agriculture, and the environment. In 1989, he founded Brown Rice, a confectionery made from natural ingredients. In 2003, I produced the menu for Brown Rice Cafe (Omotesando) and opened a whole food school. 2006 he became independent and opened "Takako Nakamura Whole Food School." In 2008, he established the Whole Food Association (https://whole-food.jp) and became its representative director. In 2011, he opened a kitchen studio based in Senzokuike, Ota-ku, Tokyo, and spread the word about whole foods. As a chef, he creates and disseminates food trends such as "50℃ washing," "vegetable broth," "shio-koji," and "AGE." He has a reputation for developing healthy cooking recipes using safe and organic ingredients and fermented food recipes. He has been friends with Tsukasa Abe for 20 years and was in charge of cooking for his previous job. He aims to help people cook at home and revive Japanese cuisine.