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Discovering Washoku: The Art of Japanese Cuisine with Hiro Mitsu Nozaki

One of Japan's most beloved chefs, Hiro Mitsu Nozaki, has joined forces with Sekai Bunka Publishers to unveil a cookbook like no other, titled 'How to Master Washoku Ingredients: A Comprehensive Edition.' Set to be released on February 28, 2026, this book provides readers with everything they need to know about 195 essential ingredients that characterize Japanese cuisine.

Understanding Washoku through Ingredients

Nozaki believes that becoming skilled at Washoku begins with understanding the ingredients. His philosophy is foundational, emphasizing that to appreciate and master traditional Japanese cooking, one must first grasp what goes into the dishes. This guide is not just a reference; it’s a treasure trove of knowledge compiled from over 50 years of his culinary expertise.

The book breaks down the essentials of Washoku, categorizing ingredients into various groups: from vegetables, processed vegetables, and dried goods to meats, eggs, seafood, seasonings, and dashi materials. Each ingredient is discussed in terms of how to select them, when they are in season, their origins, nutritional benefits, and tips for preparing them in a way that honors their inherent flavors.

The Secret to Perfecting Dishes

What sets Nozaki’s guide apart are the tips and techniques he offers, honed through decades of practice in the kitchen. For instance, he offers a refreshing twist on the traditional preparation of 'miso-simmered mackerel.' Rather than the conventional method of simmering the fish for a long time with ginger to mask any strong flavors, Nozaki suggests a more delicate approach. He lightly seasons the mackerel with salt, briefly blanches it to remove impurities, and then simmers it briefly in a miso broth with added ginger for enhanced aroma and flavor.

Such insights allow home cooks to elevate their Japanese cooking skills instantaneously, making the dishes not only more flavorful but also aesthetically pleasing.

A Celebration of Rice

Central to Nozaki’s culinary philosophy is a deep-seated respect for rice, which he regards as the cornerstone of Japanese cuisine. Growing up beside rice fields in Fukushima, he emphasizes the importance of this staple in his cooking. The book includes detailed, illustrated guides on how to cook perfect rice and even how to make delicious rice balls, or onigiri, without actually squishing them.

Nozaki's unique approach to cooking rice, such as his method for preparing chestnut rice, showcases how quality preparation can lead to spectacular results.

A Culinary Legacy

Nozaki doesn’t only share recipes; he voices the significance of home cooking and the flavors that one can only achieve in a domestic setting. He advocates for the idea that traditional cooking can evolve, making it relevant for today’s generation without losing its essence. His previous works, including 'The Basics of Washoku: Complete Recipes,' have also set new standards in the culinary world, and this latest release aims to further that mission.

Book Details

• - Title: How to Master Washoku Ingredients: A Comprehensive Edition
• - Release Date: February 28, 2026
• - Price: 1,980 JPY (Tax included)
• - Format: A5, 312 pages
• - Publisher: Sekai Bunka Publishing

This essential guide to Washoku is not only a resource for burgeoning chefs but also an homage to traditional Japanese culinary arts. In the words of renowned fermentation scholar Takeo Koizumi, 'This book is a precious draft of expertise, skillfully guiding readers through the beautiful world of Washoku, which is a national treasure of Japan.'

Whether you're an experienced cook or just starting your culinary journey, Hiro Mitsu Nozaki’s new book is sure to inspire and educate, making the art of Japanese cooking accessible to all.