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Discover the Culinary Mastery of Nozaki Hiromitsu

On September 11, 2025, Seika Bunka Publishing will release 'Nozaki Hiromitsu's Permanent Vegetable Recipes for Japanese Bento', a book designed to bring the experience of a 50-year culinary expert into your kitchen. Known for his engaging presence on social media with over 100,000 followers, Nozaki shares his expertise in preparing traditional Japanese dishes, emphasizing simplicity and versatility.

The book's tagline, "Japanese cuisine is surprisingly simple! Make it your special skill starting today!", captures Nozaki's philosophy. He focuses on essential bento accompaniments, offering a comprehensive guide to mastering 365 days of seasonal Japanese side dishes. From onigiri rice balls to main and side dishes perfect for meal prep, this book incorporates creative uses for leftovers, such as homemade furikake.

The Essence of Japanese Bento: Rice as a Foundation

In Japanese bento, rice is fundamental. Nozaki teaches the art of making onigiri using a 5% saltwater solution, showcasing the various shapes and forms they can take, whether wrapped in seaweed or topped with an assortment of fillings. His classic rice recipes, including inari sushi, maki rolls, and seasonal takikomi gohan (rice cooked with various ingredients), serve as essential building blocks for any home cook.

Timeless Permanent Vegetables for Daily Use

This book also emphasizes the significance of permanent vegetables that can be utilized throughout the year. Traditional staples such as dried daikon, kinpira (stir-fried burdock root), and beef simmered in soy sauce are features alongside versatile recipes like potato salad and milk-stewed Koya tofu. Preparing larger batches for convenience opens up possibilities for various side dishes. Having even one of these items in your refrigerator makes meal preparation for both bento and dinner quicker and easier, significantly enhancing both cost-effectiveness and time efficiency without compromising on flavor.

Nozaki’s Techniques for Preparation and Flavor

One of the standout features of the book is its focus on preparation techniques, which require no dashi (Japanese soup stock). Instead, the book explores extracting umami flavors from ingredients such as soy milk and dried sardines. For meats, Nozaki advocates a brief blanching method that ensures tenderness and perfect flavor absorption with minimal seasoning. Recipes for dishes like beef simmered in ginger and fish grilled with marinades feature ratios that make cooking simple, regardless of the cook's experience level. This approach makes traditional Japanese cuisine more accessible, inviting all to partake and enjoy its beauty.

Meet the Author: Nozaki Hiromitsu

Hailing from Fukushima Prefecture, Nozaki Hiromitsu has gained recognition as a master of Japanese cuisine. After an illustrious career that includes stints at notable establishments like the Tokyo Grand Hotel and Haphon-en, he served as the executive chef for the famous fugu restaurant 'Toku-yama' and 'Buntokuyama'. He is celebrated for his heartwarming dishes that respect the flavors of the ingredients, appearing frequently on television and in print media. With a solid grounding in culinary science and nutrition, Nozaki has established a clear approach to Japanese cooking. In 2023, he became an independent chef, expanding his influence through collaborations with films and local governments on culinary initiatives.

Book Details

• - Title: Nozaki Hiromitsu's Permanent Vegetable Recipes for Japanese Bento
• - Release Date: September 11, 2025
• - Price: ¥1,980 (tax included)
• - Specifications: B5 format, 128 pages
• - Publisher: Seika Bunka Publishing

For more information, check out Seika Bunka's website or Amazon. Embrace the flavors of Japan and elevate your culinary skills with the wisdom of Nozaki Hiromitsu!