Usable from Elementary School to a Lifetime! Comprehensive Recipe Collection "Tokubetsu Oishii Ouchi Oyatsu" to be Released June 11th!

"Is this really a taste I made myself?"

"I'd never baked before, but it was this easy."

"With this one book, I feel like I can make anything. Great value for money!"

From classics like pancakes, pies, cheesecakes, jellies, ice cream, and carrot cake, to Japanese sweets such as anko (red bean paste), warabimochi, and azuki ice cream, and even savory snacks like negi ham mochi. What if children could also make delicious treats that taste like they came from a restaurant? Chef Yuri Nomura, who runs restaurants and a specialty food store focusing on "local delicacies," teaches approximately 50 Japanese and Western confectionary recipes in an easy-to-understand manner, ensuring they are "delicious enough to surprise adults," "difficult to fail and easy to make," and make you feel that "this one book is enough for all your baking needs."

Bibliographic Information

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Tokubetsu Oishii Ouchi Oyatsu

Fun Cooking for Elementary School Students and Up

Author: Yuri Nomura

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Price: 1,760 yen (tax included)

B5 size, paperback, 128 pages

Release Date: 2026/6/11

ISBN Code: 978-4-7780-3668-3

Published by: Shogakukan Creative Co., Ltd. Distributed by: Shogakukan Inc.

https://www.shogakukan-cr.co.jp/book/b10168198.html

Examples of Recipes Included:

"Carrot Cake"

Carrot cake is often perceived as labor-intensive, but this version can be made easily in 9 steps. Even children can make it, achieving a surprising "cafe taste."

"Salty Dog Jelly"

An arrangement of the cocktail for children. This jelly, enjoyed with a salt rim, is perfect for summer.

"Kurogoma Cake" (Black Sesame Cake)

A rich cake packed with sesame flavor, made without butter or oil. It's moist and a truly exquisite black sesame cake.

"Basque Cheesecake"

A rich cheesecake that can be made surprisingly quickly by blending all ingredients in a mixer.

"Crustless Tomato Pie"

This pie significantly lowers the barrier to pie-making, allowing you to bake it as soon as you think of it. With different fillings, it can serve as a light meal or a dessert.

The recipe steps are illustrated entirely, not with photographs. Ruto Miyake, who drew over 400 illustrations, has recreated everything from how to line baking sheets to the necessary tools.

Alongside the recipes, the book includes encyclopedia-like columns such as "Do You Know Its Original Form?" and "What is Sweetness?" The section "Baking is Imagination!" sparks children's curiosity by suggesting ideas like substituting wheat flour with rice flour or using rapeseed oil instead of butter.

Sweets are not essential for survival, yet this book conveys the importance of excitement, imagination, and sharing. It is also recommended as a way to spend hot summer days when going outdoors is difficult.

About the Author:

Yuri Nomura

A chef. In 2012, she opened restaurant eatrip in Harajuku, Tokyo, and in 2019, eatrip soil in Omotesando. In 2024, she opened eatrip kitchen within babajiji house, a small shop for food and ingredients, in Yutenji. She presides over "eatrip," which conveys a perspective on "living" through food, engaging with producers and regional characteristics, and expanding her activities around the themes of clothing, food, plants, and living. Her work includes catering food direction, cooking classes, and directing the food documentary film "eatrip." She has also been a long-time navigator for J-WAVE's "SARAYA ENJOY! NATURAL STYLE." Her published works include "Tokubetsu Oishii Ouchi Gohan: Fun Cooking for Elementary School Students and Up" (Shogakukan Creative), "eatlip gift" and "Spring, Summer, Autumn, Winter Delicious Notebook" (both Magazine House), and "Tokyo eatrip" (Kodansha).