Abstract

A new edition of the long-selling book by Hiromitsu Nozaki, who is also active on TV. - The long-awaited book version of the large-scale magazine that has a reputation for "making delicious dishes". - With this one book, you can make Japanese food, and the popular Hiromitsu Nozaki teaches you 230 dishes to "keep forever". - Easy for beginners to make, and of a quality that even veterans will be satisfied with. - The long-awaited "Osechi" is also accompanied by photos of the process of making and plating. 10 years after its release in 2014, the popular long-selling book by popular Japanese chef Hiromitsu Nozaki is back with a new look in full color. In addition to how to cook rice and make soup stock, this one book will teach you everything from classic dishes such as meat and potatoes, fried chicken, and mackerel miso stew to sweets, desserts, and the long-awaited Osechi. Not only does it show you the key points of how to make the dishes with photos, but it also clearly explains the reasoning behind Nozaki's unique approach, such as "why do it like this?", making it easy for beginners to make and sure to satisfy even veterans, with 230 recipes in 256 pages.

Author’s Information

Japanese chef. Born in Furudono-cho, Fukushima Prefecture in 1953. Also a nutritionist who graduated from Musashino Nutrition College. After working at Tokyo Grand Hotel and Happo-en, he served as executive chef at Waketokuyama in Minami-Azabu. He is popular on TV and in magazines as a rare chef who gently explains his cooking philosophy, which is not bound by conventional thinking, in a gentle manner. He always preaches the importance of home cooking and the deliciousness that can only be made at home.