Unraveling 100 Years of Recipes with History x Science! '10 Mysteries of Classic Japanese Dishes: Why Did Potato Salad Become a Side Dish?' to be released on May 11th

Book cover image for '10 Mysteries of Classic Japanese Dishes: Why Did Potato Salad Become a Side Dish?'

Why is izakaya's Nikujaga so delicious? Why is the spiciness of Mapo Tofu so addictive? Popular chef Naoya Higuchi delves into recipes from the perspectives of history and science, exploring the surprising origins of 'those tastes' beloved by Japanese people and why they became classics. NHK Publishing Shinsho's '10 Mysteries of Classic Japanese Dishes: Why Did Potato Salad Become a Side Dish?' will be released on May 11, 2026.

* Tabasco as a secret ingredient in Ginger Pork * Dashi is not necessary for miso soup * Stewed dishes should be heated rapidly over high heat

The book is full of tips you can try tonight, vividly overturning culinary preconceptions!

Classic dishes have reasons for their enduring deliciousness, and historical background cannot be ignored. Furthermore, cooking is infused with the feelings of the person who makes it. Knowing what kind of dishes our predecessors envisioned is nothing less than a process of re-examining our foundations in an era that demands change. We hope that through these 10 dishes, which are now commonplace, this book will provide an opportunity to reflect on Japanese food culture and daily cooking.

(From the 'Introduction' of this book)

Table of Contents

Chapter 1: Why is izakaya's Nikujaga so delicious? Chapter 2: When did hamburger steak become a household staple? Chapter 3: Why does ginger pork pair so well with rice? Chapter 4: Is karaage "washoku" (Japanese cuisine)? Chapter 5: Why did potato salad become a side dish? Chapter 6: Why is mapo tofu so addictive? Chapter 7: Why is charcoal-grilled fish so delicious? Chapter 8: Why is pasta loved in Japan? Chapter 9: Why is a professional's fried rice so fluffy? Chapter 10: Why is dashi no longer necessary for miso soup?

Author

Naoya Higuchi

Writer and chef. Born in 1981. Graduated from Hattori Nutrition College. In 2005, he made his debut as a writer with 'Sayonara America' (Kodansha), which won the 48th Gunzo New Writers' Award. The same work was also nominated for the 133rd Akutagawa Prize.

His many books as a chef include 'Arata na Ryori no Kyokasho' (Magazine House) and 'Ryori 1 Nichime' (Kobunsha). He has also appeared on media such as 'Kyo no Ryori' and 'Gekitotsu Meshi Agare' (both NHK), where his easy-to-understand explanations based on culinary science have gained popularity.

Product Information

NHK Publishing Shinsho 761 '10 Mysteries of Classic Japanese Dishes: Why Did Potato Salad Become a Side Dish?'

Authored by Naoya Higuchi

Released on May 11, 2026

ISBN: 978-4-14-088761-5

Price: 1,023 yen (tax included), Shinsho format, 224 pages

EC Site: https://www.nhk-book.co.jp/detail/000000887612026.html

Amazon: https://www.amazon.co.jp/dp/4140887613