Abstract

"Today I want to eat something simple, but decent... When you feel that way, "typically Japanese" dishes are the perfect choice. There are many dishes in Japan that can be made quickly and have a familiar taste. They are easy to eat for everyone from children to the elderly, and are also easy to serve when entertaining. Furthermore, just a little ingenuity in the combination of ingredients and cooking methods can make them much tastier and more enjoyable. The author, whose lessons on simple hospitality menus have attracted everyone presents about 100 recipes for side dishes that are uniquely Japanese, all at once.
Focusing on recipes using familiar ingredients, the book includes a selection of particularly popular recipes, as well as new ones suitable for everyday use. Extras include menus for four seasons. This book is full of dishes that are both comforting and reassuring, as well as cute and new.

Author’s Information

Born in Osaka. After graduating from university, she worked in public relations and overseas liaison at a major electrical appliance manufacturer. Before entering her 30s, her desire to make cooking her career grew, and in 1999 she enrolled at the Tsuji Japanese Culinary Arts College at Ecole Culinaire Nationale (now Ecole Tsuji Tokyo). After graduation, she worked as an assistant at Tatsuo Saito's cooking school and has run a cooking school at her home since October 2002 in Shibuya-ku, Tokyo (moved to Minato-ku in 2013). Her recipes, based on the gentle flavours of the Kansai region and making the most of the ingredients, have become popular and her cooking classes are always fully booked. She also focuses on activities to connect urban and rural areas, such as visiting of food production areas with her cooking class students, visit to fermentation breweries across the country, and exchanges with farmers.