Abstract

A definitive guide to the fundamentals and cooking tips of 195 staple Japanese ingredients, revealed by a popular chef!

◆Features 195 ingredients used in Japanese cuisine, from vegetables and seafood to seasonings.
◆Learn the basics of ingredients, including their seasons and how to choose them, all in this one book.
◆Popular Japanese chef Hiromitsu Nozaki shares professional tips and usage techniques.

Japanese chef Hiromitsu Nozaki has been meticulously recording his knowledge of ingredients in notebooks since his apprenticeship. This book is the definitive edition of that collection. It introduces 195 essential Japanese ingredients, from vegetables, fish, and meat to seasonings, covering "how to choose," "season," "origin," "nutrition," and "cooking tips." In particular, the "cooking tips" section is full of important information for Japanese cuisine, which believes in making the most of the ingredients, and reveals Nozaki's methods for creating deliciousness, which he has arrived at through his many years of experience.

*This book is a revised and expanded edition of "The Basics of Ingredients for Becoming a Good Cook" (published in 2017).

Author’s Information

A Japanese cuisine chef. Born in Furudono-machi, Fukushima Prefecture in 1953. He is also a registered dietitian, having graduated from Musashino Nutrition College. After working at establishments such as "Tokyo Grand Hotel" and "Happoen," he served as the head chef of "Waketokuyama" in Minami-Azabu, and retired at the end of 2023. He is a rare chef who is not bound by conventional thinking and gently explains his own culinary philosophy adapted to the times in a soft manner, making him popular on television and in magazines. His numerous books include "The Definitive Collection of Japanese Side Dishes by Hiroaki Nozaki" (Sekai Bunka Publishing).