The plum season has arrived! It's a great opportunity to start making 'Sashisu Umeboshi', a preserved food that makes the most of the season's bounty.

Due to excellent sales, a large reprint has been decided for 'NHK Kyo no Ryori: Takako Yokoyama's Easy Preserved Food Recipes'! The book is packed with recipes for seasonal preserved foods, everyday side dishes, and pantry staples born from the wisdom of daily life, including the popular 'Sashisu Umeboshi', 'Dried Vegetables', and 'Seasonal Pickles'. This is a volume full of the deliciousness of handmade food and the joy of working with your hands, which we want to continue sharing in an age where you can buy anything.

● Some recipes are now available online! ●

[Handcraft Master Takako Yokoyama's Shiso and Eggplant Recipes] (From NHK Publishing Digital Magazine)

"Early Summer" Plum-boiled chicken and potatoes using Sashisu Umeboshi Sashisu Umeboshi Plum Miso Pickles Plum Soy Sauce Pickles Umeshu (Plum Wine) Plum Sour Sweet and Sour Pickled New Ginger Miso-pickled New Ginger Plum-blossom Pickled Garlic Simmered Garlic Garlic in Oil ...and more.

"Midsummer" Cucumber Garlic Soy Pickles / Summer Vegetable Garlic Soy Salad (using Cucumber Garlic Soy Pickles) Shiso Furikake (Rice Seasoning) Salt-pickled Shiso Sweet and Sour Pickled Salt-dried Cucumbers Simmered Salt-dried Cucumbers Cucumber Garlic Soy Pickles Salt-pickled Eggplant Sweet and Sour Pickled Eggplant Dried Eggplant Fukujinzuke (Mixed Vegetable Pickles) ...and more.

"Autumn" Persimmon Paste / Persimmon Salad with Chinese Cabbage and Watercress (using Persimmon Paste) Boiled Chestnuts with Skin Boiled Chestnut Paste Dried Persimmons Persimmon Paste Dried Mushrooms Enoki Mushroom Tomato Nimono (Simmered Dish) Shimeji Mushroom Pickles Walnut Paste Boiled Green Beans, Boiled Adzuki Beans ...and more.

"Winter" Daikon Radish Furikake / Nuka-pickled Chinese Cabbage White Kimchi Daikon Radish Kasu-zuke (Sake Lees Pickles) Daikon Radish Furikake Nuka-zuke Daikon Radish Tsubo-zuke (Pot Pickles) Daikon Radish Senmai Sweet and Sour Pickles Salt-pickled Chinese Cabbage Chinese Cabbage White Kimchi Chinese Cabbage Nuka-bukuro-zuke (Rice Bran Bag Pickles) Nozawana Cut Pickles ...and more.

"Spring" Fuki-miso (Butterbur Miso) / Fuki-miso Chicken Roll (using Fuki-miso) Miso-pickled Butterbur Buds Fuki-miso Mirin-pickled Sansho Peppercorns Kasu-pickled Sansho Peppercorns ...and more.

Takako Yokoyama Cooking researcher. Born in Omachi City, Nagano Prefecture, resides in Nagano City. She has conducted extensive research focusing on the richness of local cuisine rooted in the climate and culture of Shinshu, and has developed recipes for preserved foods and home cooking that are easy to make in modern times. Her books, compiled by visiting master craftspeople in the prefecture ('Making and Enjoying Shinshu Pickles' and 'Making and Enjoying Shinshu Preserved Foods', both published by Shinano Mainichi Shimbun), have been well-received. She serves as an instructor on NHK's 'Kyo no Ryori' and other programs, conveying the importance of seasonal food and lifestyle.

● Product Information NHK Kyo no Ryori: Takako Yokoyama's Easy Preserved Food Recipes

Author: Takako Yokoyama Publisher: NHK Publishing Release Date: May 19, 2026 Price: 1,540 yen (tax included) Format: B5, Softcover Pages: 96 pages (all color) ISBN: 978-4-14-199379-7

NHK Publishing: https://ww.nhk-book.co.jp/detail/000061993792026.html Amazon: https://amzn.asia/d/0d7RE4mp Rakuten Books: https://books.rakuten.co.jp/rb/18582981/

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  • Source: PR TIMES
  • Category: New Product
  • Organizations: Amazon