Abstract

This is a useful cookbook series with easy-to-understand photos and illustrations help you learn about food culture in Japan while having fun cooking seasonal dishes.
Each recipe is shown in the steps with pictures and short texts, clear to see estimated time to make.
Introducing the origins of the events with beautiful pictures and cute illustrations, you will get have fun learning about traditional events and culture in Japan while cooking seasonal dishes.
The third volume of this three-volume set covers events with meals of fall and winter, from O-TSUKI-MI, the Moon Viewing Festival, until OO-MISOKA, New Year’s Eve.

Author’s Information

Hiroko Sakamoto was born and raised in Kobe. She graduated from the Department of English Literature at Doshisha University.
She had advocated for food education from early childhood for over 40 years, and was a one of the pioneers in the practice of food education in Japan. She was also the creator of NHK Educational TV's "Hitori-de-Dekiru-Mon" (I Can Do It by Myself Alone) as in charge of cooking instruction and supervision from the first season for many years.
She was a socially conscious cooking researcher who had worked on a wide range of problems, including food education, nursing care, disaster prevention, and food village revitalization, believing that "the kitchen is a microcosm of society."
In education, she implemented hands-on education in the field of food education. She developed teaching materials as part of her research at the Children's Museum, and her "Kids Kitchen" cooking class for children attracted attention as a trump card for improving real academic ability.
She was a victim of the Great Hanshin-Awaji Earthquake, and based on her experience, she introduced a way to get ready for any disasters with a less effort in the kitchen. She passed away in 2018.
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Ayao Okumura is a traditional cuisine researcher. He is the director of Okumura Ayao Cooking Studio "Dorakutei". He is a part-time lecturer at Osaka City University Graduate School. He has recreated various dishes from the Nara and Asuka periods to the present day based on records.
He is also knowledgeable about traditional cuisines from around the world. In 2009, he received a doctorate in science from Mimasaka University Graduate School. The following year, he received the 1st Tsuji Shizuo Food Culture Award for his book "1300 Years of Japanese Noodle Food Culture," which summarized his research. He has published "Interesting and Mysterious Traditional Foods of Japan" (10 volumes published) and "Okumura Ayao: Traditional Cuisine of My Hometown" (13 volumes in total), both of which are published by the Rural Culture Association and others.