Abstract

★★★★★★★★★★★
Highly recommended by industry insiders, including Masahiro Kasahara, owner of "Sanbyoron," and chef and writer Shunsuke Inada!
★★★★★★★★★★★
[100 years ago, nikujaga didn't exist in Japan...!] Nikujaga, the epitome of "mother's cooking," is one of the most familiar home-cooked dishes for Japanese people. However, upon unraveling its history, it turns out that it has only been around for about 60 years. In this book, author and lifestyle history researcher Mari Ako thoroughly researches literature and presents recipes to explore the evolution of the recipe over time, its connection to cultural background, and even nikujaga as enjoyed around the world. What was Japan's oldest nikujaga, and what kind of nikujaga is enjoyed overseas? This unprecedented book, "only nikujaga," combines nikujaga cultural theory with practical recipes. Experience it for yourself and your taste buds!

Author’s Information

Mari Ako was born in Hyogo Prefecture and currently resides in Tokyo. She is the director of the Lifestyle Culture Research Institute. As a writer and lifestyle history researcher, she is active in a variety of media, including books, magazines, newspapers, and the web. She writes on topics such as social history, trend analysis, women, and photography, with a focus on food, and has also given lectures and appeared on television. Her many books include "The Trend History of Delicious Food" (Seigensha), "The Complete History of Eating Out in Japan" and "Have You Realized Housework is Difficult?" (both published by Aki Shobo), "What Do the Japanese Want to Eat? A Comprehensive Look at the Food Booms of the Heisei and Reiwa Eras" (Shueisha International), "Kobayashi Katsuyo and Kurihara Harumi" (Shincho Shinsho), and "Japan's Kitchen: A 100-Year Story" (Heibonsha).