Abe Gohan: The Most Delicious and Easy-to-Cook Japanese Food -The Best 102 Recipes by the Professional
15 years of work by the food professionals! The "magic seasoning" enables short time cooking! 102 recipes with no food additives!
Tsukasa Abe, author of the 700,000-selling bestseller "Behind the Scenes of Foods," has finally completed the recipe book he has devised over the past 15 years.
He has a huge recipe notebook in which he has written down how to make delicious home cooking with less effort. In this book, he introduces 102 carefully selected recipes from among them!
People who have cooked these dishes say, "So convenient! So delicious!"
Professional chefs have also praised the usefulness of these recipes.
Cooking lovers will definitely improve their skills significantly!
Even cooking beginners can make delicious dishes with these specially selected recipes.
The "Five All-Purpose Seasonings" are easy to make!
You can easily make excellent sauce and dressing with them!
No chemical seasonings or food additives are used, so no worries!
Overview
With the "Five All-Purpose Seasonings" that you can keep on hand, anyone can make Japanese food without fail!
Table of Contents
Introduction: "Professional Easy-to-Cook Recipes" make Japanese food incredibly easy and quick to prepare!
Chapter 1: How to make the "Five Magic Seasonings"
Chapter 2: Absolutely Recommended! The 10 Best Recipes
Chapter 3: We All Love It! The Ultimate "Meat" Recipes
Chapter 4: So Healthy! All in 15 minutes or less! Easy "Fish" Recipes
Chapter 5: Even Kids Eat Up! Delicious "Vegetable" Recipes
Chapter 6: Rice Bowl, Rice with Toppings, and Mixed Rice! Favorite "Rice-based" Recipes
Chapter 7: Want to Eat Every Day! "Noodle" Recipes
Chapter 8: Tasty dishes to go with drinks! "Low-sodium Snack" Recipes
Chapter 9: Homemade "Sweet Vinegar with Dashi " Makes Healthy Cooking Quick and Easy!
Chapter 10: Making the Best Side Dishes at Once! "Preserved Food and Reserve Dishes" Recipes
Conclusion: Truly "delicious" food enriches your life
Author Profile
Tsukasa Abe was born in 1951 in a farming family in Fukuoka Prefecture. After graduating from the Department of Chemistry, Faculty of Literature and Science, Yamaguchi University, he worked in the food section of a general trading company.
Since retiring, he has been working on the development and import of foods overseas, the development of additive-free foods and other products, and the revival of traditional foods.
In 2005, he published a book titled "Behind the Scenes of Foods: Everybody Loves Food Additives" (Toyo Keizai Inc.), which caused a huge sensation by highlighting the current situation of food additives and the crisis of dietary life. It became a bestseller, selling more than 700,000 copies, and has been translated and published in China, Taiwan, and Korea.
His other books include "What Should We Eat?
(Shinchosha), "The Other Side of Food 2: The Reality of Food Additives" (Toyo Keizai Inc.), and "A Thorough Guide to How to Tell Which Foods are Safe" (Shodensha).
Takako Nakamura
Takako Nakamura was born into a Japanese restaurant family in Sanyo Onoda City, Yamaguchi Prefecture. She graduated from the Faculty of Business Administration at Kyoto Sangyo University.
After studying in the U.S., he invented the concept of "Whole Food. After studying in the U.S., he invented the concept of "Whole Food." This concept advocates safe food, living, agriculture, and the environment as a whole. She founded the Whole Food Association and has served as its representative director.
As a cook, she has created and introduced food trends such as "50°C washing," "veggie broth," "shio koji," and "superfoods. She is well known for developing healthy cooking recipes using safe and organic ingredients and fermented food recipes.
She has been a close friend of Tsukasa Abe for 20 years and aims to bring home cooking and the revival of Japanese cuisine.
（Information is current at the time of publishing.）
