Author: Ritsuko Funahashi
The latest in the popular restaurant recipe series! Great for menus and bento lunches! 100 carefully selected recipes with vegetables as the main ingredient
It's made with the usual ingredients, seasonings, and few cooking steps.
Kamome Shokudo, which is impressed by the deliciousness of new vegetables that it has never tried before, has been in business for four years since it moved from Rokko, Kobe to the Satoyama area of Nishiwaki City, Hyogo Prefecture.
It continues to be loved by many people for being "ordinary yet not ordinary."
Following the highly acclaimed first work "Bento" and the second "Menu",
This is the author's third book, and it introduces new delicacies recipes that have been developed through life in the satoyama area.
Chapter 1 introduces a selection of must-try side dishes for each of the four seasonal vegetables: spring, summer, autumn and winter.
The recipes are introduced by ingredient, so you can easily decide what you want to make based on seasonal vegetables, the ingredients you want to eat, and the state of your refrigerator.
In Chapter 2, we will introduce some convenient dishes that, once you have learned how to make them, you can easily make them in different ways by changing the vegetables.
We have carefully selected recipes that you will want to make again and again, including Kamome Shokudo's standard menu, dry curry, soup stew, minced meat stew, etc.
The instructions are thorough and accompanied by easy-to-understand step-by-step photos.
Also included is a special recipe for Kamome Shokudo's New Year's feast, which was so popular during its Rokko days that it would often see long lines!
There are also columns on tips for planning your daily menu and bento menu without feeling stressed, how to cut vegetables, and information about the Nishiwaki area.
He experienced deep connections with vegetable producers and a down-to-earth lifestyle that he would not have been able to experience living in the city.
We will introduce ways to enjoy vegetables even more deliciously and with more care, born from the feelings and relationships that have been carefully cultivated little by little.
The latest in the popular restaurant recipe series! Great for menus and bento lunches! 100 carefully selected recipes with vegetables as the main ingredient
It's made with the usual ingredients, seasonings, and few cooking steps.
Kamome Shokudo, which is impressed by the deliciousness of new vegetables that it has never tried before, has been in business for four years since it moved from Rokko, Kobe to the Satoyama area of Nishiwaki City, Hyogo Prefecture.
It continues to be loved by many people for being "ordinary yet not ordinary."
Following the highly acclaimed first work "Bento" and the second "Menu",
This is the author's third book, and it introduces new delicacies recipes that have been developed through life in the satoyama area.
Chapter 1 introduces a selection of must-try side dishes for each of the four seasonal vegetables: spring, summer, autumn and winter.
The recipes are introduced by ingredient, so you can easily decide what you want to make based on seasonal vegetables, the ingredients you want to eat, and the state of your refrigerator.
In Chapter 2, we will introduce some convenient dishes that, once you have learned how to make them, you can easily make them in different ways by changing the vegetables.
We have carefully selected recipes that you will want to make again and again, including Kamome Shokudo's standard menu, dry curry, soup stew, minced meat stew, etc.
The instructions are thorough and accompanied by easy-to-understand step-by-step photos.
Also included is a special recipe for Kamome Shokudo's New Year's feast, which was so popular during its Rokko days that it would often see long lines!
There are also columns on tips for planning your daily menu and bento menu without feeling stressed, how to cut vegetables, and information about the Nishiwaki area.
He experienced deep connections with vegetable producers and a down-to-earth lifestyle that he would not have been able to experience living in the city.
We will introduce ways to enjoy vegetables even more deliciously and with more care, born from the feelings and relationships that have been carefully cultivated little by little.
Released on 04/12
▼Click here for details about the book▼
Kamome Shokudo: Delicious seasonal vegetable dishes | Seibundo Shinkosha Co., Ltd. (seibundo-shinkosha.net)