'Frozen Prince' Takashi Nishikawa Releases 'God-Tier Tasty Savings Recipes' on May 18, Offering Meals Around 100 Yen to Combat Inflation
Reito Shokuhin PR Renmei Co., Ltd. announced the upcoming release of a new recipe book by its president, Takashi Nishikawa, known as the 'Frozen Prince.' Titled 'Easy & Time-Saving! Delicious Because It's Frozen! God-Tier Tasty Savings Recipes (TJMOOK),' the book will be published by Takarajimasha, Inc. on May 18, 2026. Addressing the dual challenges of rising living costs and the need for cooking efficiency in busy households, the book features 195 recipes that can be made for just 8 to 199 yen per serving. It offers practical solutions like 'pre-seasoned freezing' and the use of commercial frozen vegetables to save both money and time.
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- 📰 Published: May 18, 2026 at 17:00
- 🔍 Collected: May 18, 2026 at 08:01
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Reito Shokuhin PR Renmei Co., Ltd. (Minato-ku, Tokyo; President: Takashi Nishikawa) announces the release of a new recipe book, 'Easy & Time-Saving! Delicious Because It's Frozen! God-Tier Tasty Savings Recipes (TJMOOK)' by Takashi Nishikawa, a frozen food life advisor widely known as the 'Frozen Prince' and the president of the federation. The book will be published by Takarajimasha, Inc. on Monday, May 18, 2026.
■ Background of Publication: Solving the Dilemma of 'Wanting to Lower Food Costs Without Increasing Effort'
While the prolonged high cost of living has increased the need to reduce food expenses, the rise in dual-income households has simultaneously driven up the demand for time-saving and 'time performance' (taipa) solutions in cooking.
To address these modern concerns, freezing expert Takashi Nishikawa has carefully devised 195 highly satisfying recipes that can be made for around 100 yen per serving (ranging from 8 to 199 yen).
In addition to unique techniques taught by a freezing professional to make food 'more delicious precisely because it is frozen,' the book features numerous recipes utilizing commercially available frozen vegetables to completely eliminate prep work. This definitive guide for modern dining saves both household budgets and time.
■ Key Features and Contents of the Book
This book thoroughly reveals everything from the basics of freezing to professional tricks.
- Why Freezing Leads to Savings and Basic Rules
Explains the reasons why freezing saves money and shares the '4 Rules of Shopping' utilizing freezing. While many associate freezing with bulk buying on weekends, the recommended method is 'little by little freezing.' This involves making slightly larger portions of everyday ingredients or meals and freezing the excess bit by bit to build up a stock. This makes future meal prep easier, much like building savings little by little. It also details freezer organization techniques to prevent wasteful spending and introduces basic freezing and thawing points to maintain ingredient deliciousness.
- Highly Satisfying and Voluminous Meat Recipes! Including 'Pre-Seasoned Freezing'
Features 32 freezing recipes for economical meats like pork scraps, chicken breast, and minced meat. Introduces proper freezing methods for meat, 'pre-seasoned freezing' recipes where flavors soak in to become moist and juicy, 'slim freezing' recipes that can be cooked in a frying pan straight from the freezer, and 'container freezing' recipes that only require microwaving when eating.
- Bean Sprouts, Cabbage, and Napa Cabbage! 'Reverse' Freezing Recipes for Budget Vegetables
Vegetables often thought unsuitable for freezing due to high water content can be turned into a feast in the hands of a freezing professional. Introduces groundbreaking recipes that 'reversely utilize' characteristics like becoming watery or soft after freezing. For example, economical bean sprouts can be frozen, and the moisture released upon thawing can be thickened with potato starch, or they can be crushed while frozen to use as fillings for hamburger steaks or shumai dumplings.
- Dramatic Texture Transformations! Interesting Recipes for Frozen Tofu, Konjac, and Eggs
Freezing tofu significantly increases its elasticity, while freezing konjac gives it a crunchy texture. When eggs are frozen, the yolk develops a chewy texture, and cooking them from a frozen state greatly expands the range of egg recipes. Features many interesting recipes to enjoy the new transformations born from freezing even inexpensive ingredients.
- Super Time-Saving! Full Utilization of 'Commercial Frozen Vegetables' for Ultimate Cost and Time Performance
Commercial frozen vegetables eliminate prep work and have stable prices, greatly aiding in savings. By combining self-frozen ingredients with commercial ones, delicious economical meals can be made without spending time. Includes 42 effortless recipes using commercial frozen vegetables.
■ Examples of Menus Combining Frozen Savings Recipes
Introduces examples of menus combining the frozen savings recipes featured in the book.
Menu Example 1 (for 2 servings)
- Slim
■ Background of Publication: Solving the Dilemma of 'Wanting to Lower Food Costs Without Increasing Effort'
While the prolonged high cost of living has increased the need to reduce food expenses, the rise in dual-income households has simultaneously driven up the demand for time-saving and 'time performance' (taipa) solutions in cooking.
To address these modern concerns, freezing expert Takashi Nishikawa has carefully devised 195 highly satisfying recipes that can be made for around 100 yen per serving (ranging from 8 to 199 yen).
In addition to unique techniques taught by a freezing professional to make food 'more delicious precisely because it is frozen,' the book features numerous recipes utilizing commercially available frozen vegetables to completely eliminate prep work. This definitive guide for modern dining saves both household budgets and time.
■ Key Features and Contents of the Book
This book thoroughly reveals everything from the basics of freezing to professional tricks.
- Why Freezing Leads to Savings and Basic Rules
Explains the reasons why freezing saves money and shares the '4 Rules of Shopping' utilizing freezing. While many associate freezing with bulk buying on weekends, the recommended method is 'little by little freezing.' This involves making slightly larger portions of everyday ingredients or meals and freezing the excess bit by bit to build up a stock. This makes future meal prep easier, much like building savings little by little. It also details freezer organization techniques to prevent wasteful spending and introduces basic freezing and thawing points to maintain ingredient deliciousness.
- Highly Satisfying and Voluminous Meat Recipes! Including 'Pre-Seasoned Freezing'
Features 32 freezing recipes for economical meats like pork scraps, chicken breast, and minced meat. Introduces proper freezing methods for meat, 'pre-seasoned freezing' recipes where flavors soak in to become moist and juicy, 'slim freezing' recipes that can be cooked in a frying pan straight from the freezer, and 'container freezing' recipes that only require microwaving when eating.
- Bean Sprouts, Cabbage, and Napa Cabbage! 'Reverse' Freezing Recipes for Budget Vegetables
Vegetables often thought unsuitable for freezing due to high water content can be turned into a feast in the hands of a freezing professional. Introduces groundbreaking recipes that 'reversely utilize' characteristics like becoming watery or soft after freezing. For example, economical bean sprouts can be frozen, and the moisture released upon thawing can be thickened with potato starch, or they can be crushed while frozen to use as fillings for hamburger steaks or shumai dumplings.
- Dramatic Texture Transformations! Interesting Recipes for Frozen Tofu, Konjac, and Eggs
Freezing tofu significantly increases its elasticity, while freezing konjac gives it a crunchy texture. When eggs are frozen, the yolk develops a chewy texture, and cooking them from a frozen state greatly expands the range of egg recipes. Features many interesting recipes to enjoy the new transformations born from freezing even inexpensive ingredients.
- Super Time-Saving! Full Utilization of 'Commercial Frozen Vegetables' for Ultimate Cost and Time Performance
Commercial frozen vegetables eliminate prep work and have stable prices, greatly aiding in savings. By combining self-frozen ingredients with commercial ones, delicious economical meals can be made without spending time. Includes 42 effortless recipes using commercial frozen vegetables.
■ Examples of Menus Combining Frozen Savings Recipes
Introduces examples of menus combining the frozen savings recipes featured in the book.
Menu Example 1 (for 2 servings)
- Slim
FAQ
Who is the target audience for the 'God-Tier Tasty Savings Recipes'?
It's ideal for those wanting to cut food costs due to inflation and busy households seeking to save cooking time (taipa).
How much do the recipes cost to make?
They are designed to be made for around 100 yen per serving (ranging from 8 to 199 yen).
How are vegetables unsuitable for freezing utilized?
Their characteristics are reverse-engineered; for example, frozen bean sprouts' moisture is used for thickening, or they are crushed frozen as fillings.