Explore Seasonal Delicacies with Yoko Ishihara’s New Cookbook on the 24 Solar Terms

Introduction

April 3, 2026, marks the release of a new culinary treasure, 'Cooking Class of the 24 Solar Terms,' penned by acclaimed chef Yoko Ishihara. With over 50 years in the culinary world, Ishihara’s latest book invites readers to immerse themselves in the incredible richness of seasonal cooking, celebrating ingredients that peak at specific times of the year.

Embracing the Seasonality

In an age where ingredients are available year-round, Ishihara emphasizes the importance of savoring the fleeting flavors of seasonal produce. This philosophy is woven throughout the book, reminding readers that indulging in seasonal dishes is a unique luxury of modern life. Through meticulously crafted recipes, she shares how to skillfully handle seasonal ingredients and create beloved family dishes that can be passed down through generations.

Three Key Features of the Book

1. Timeless Recipes Across Seasons
The book highlights the 24 solar terms, presenting a variety of recipes using the freshest ingredients available at each seasonal point, beginning with 'Risshun' (early spring) and concluding with 'Daikan' (great cold). Each recipe guarantees to reveal the exquisite flavors that can only be appreciated at the right time of year, all through tried-and-true methods.

2. Crafts and Seasonal Celebrations
Cooking extends beyond the plate. Ishihara deftly introduces readers to the wisdom of traditional crafts and seasonal festival foods. The section includes preparations like umeboshi (pickled plums) and other preserved foods, infusing daily life with color and a sense of security.

3. Tips for All Skill Levels
From beginners to seasoned chefs, Ishihara offers her signature insights and practical advice. The book starts with the basics of selecting ingredients and storing them properly, progressing to subtle enhancements that elevate the final presentation. Ishihara distills the essence of her 50 years of teaching into each page, ensuring readers learn valuable skills along the way.

Seasonal Highlights in the Book

Ishihara breaks down the year into distinct culinary experiences. For example:

- Spring:

- 'Risshun' - Fuki-no-tou miso
- 'Usui' - Udo and wakame vinaigrette, Udo kinpira
- 'Keichitsu' - Hotaru ika and cabbage pasta
- 'Kokuu' - Bamboo shoots and deep-fried tofu stew

- Summer:

- 'Rikka' - Chirimen sansho
- 'Shoman' - Sweet-sour pickled shallots
- 'Boushu' - Umeshu (plum syrup)
- 'Shousho' - Crispy pickled cucumbers

- Autumn:

- 'Risshu' - Fried eggplant
- 'Hakuro' - Chestnut rice
- 'Kanro' - Sweet potato cream stew
- 'Shimosakasen' - Dried persimmons

- Winter:

- 'Ritto' - Mackerel and daikon stew
- 'Shouyuki' - Sauerkraut
- 'Tōji' - Yuzu jam
- 'Shoukan' - Kasu soup

Author’s Reflection

Yoko Ishihara shares her personal journey with seasonal cooking, reflecting on how engaging with the 24 solar terms has enriched her life. Tasks like preparing umeboshi, making miso, and lightly boiling seasonal vegetables bring purposeful structure to busy days. She believes that these activities instill vitality and rhythm into everyday life, and she hopes her book brings joy and anticipation to family dining tables.

About Yoko Ishihara

Yoko Ishihara is a renowned culinary researcher who has mastered Japanese, French, and Chinese cooking by learning from leading experts. She launched her cooking school over 50 years ago, focusing on practical teachings that are well-established in the media, including television and print. Ishihara’s recent works include '77-Year-Old Yoko Ishihara’s Body-Conscious Soup' and 'Yoko Ishihara’s Umeboshi, Umeshu, and Plum Recipes.' She continues to inspire a love for cooking in families across generations.