Abstract

Tips on vegetable dishes that will make them tastier than a professional, a practical book that introduces about 300 dishes that use only vegetables, beautiful visuals like a photo book, and full of tips on cooking that will make them delicious because they are made at home, written by the owner of the Japanese restaurant "MUTSUKARI" on Namiki-dori in Ginza.Introduces about 300 dishes that use only seasonal vegetables in spring, summer, autumn and winter. From boiling, baking, and frying to vegetable desserts, it is full of tips on how to make delicious dishes at home. Enozono Toyoharu, the owner of the famous restaurant "MUTSUKARI" on Namiki-dori in Ginza, teaches vegetable dishes that are useful for everyday meals to enjoy the seasons, for entertaining guests, and for when you are missing just one dish. This recipe book is a compilation of popular serials from the website "Kateigaho.com" in one volume.

Author’s Information

He was the first head chef of the Japanese restaurant "MUTSUKARI" located on Namiki-dori in Ginza. He trained at traditional Japanese restaurants in Kyoto and Osaka, and learned the secrets of cooking from Murase Myodoni at Gesshinji in Otani, Otsu. He then served as head chef at many Japanese restaurants, before opening "MUTSUKARI" in Ginza in 2004. His course meals, centered around vegetables, are well-known.