Immediate Reprint! 'NHK Kyo no Ryori: Takako Yokoyama's Easy Preserved Food Recipes' - A Bestselling Preserved Food Recipe Book from Shinshu

The plum season has arrived! It's a great opportunity to start making 'Sashisu Umeboshi', a preserved food that makes the most of the season's bounty.

Due to excellent sales, a large reprint has been decided for 'NHK Kyo no Ryori: Takako Yokoyama's Easy Preserved Food Recipes'! The book is packed with recipes for seasonal preserved foods, everyday side dishes, and pantry staples born from the wisdom of daily life, including the popular 'Sashisu Umeboshi', 'Dried Vegetables', and 'Seasonal Pickles'. This is a volume full of the deliciousness of handmade food and the joy of working with your hands, which we want to continue sharing in an age where you can buy anything.

● Some recipes are now available online! ●

[Handcraft Master Takako Yokoyama's Shiso and Eggplant Recipes] (From NHK Publishing Digital Magazine)

"Early Summer"
Plum-boiled chicken and potatoes using Sashisu Umeboshi
Sashisu Umeboshi
Plum Miso Pickles
Plum Soy Sauce Pickles
Umeshu (Plum Wine)
Plum Sour
Sweet and Sour Pickled New Ginger
Miso-pickled New Ginger
Plum-blossom Pickled Garlic
Simmered Garlic
Garlic in Oil
...and more.

"Midsummer"
Cucumber Garlic Soy Pickles / Summer Vegetable Garlic Soy Salad (using Cucumber Garlic Soy Pickles)
Shiso Furikake (Rice Seasoning)
Salt-pickled Shiso
Sweet and Sour Pickled Salt-dried Cucumbers
Simmered Salt-dried Cucumbers
Cucumber Garlic Soy Pickles
Salt-pickled Eggplant
Sweet and Sour Pickled Eggplant
Dried Eggplant
Fukujinzuke (Mixed Vegetable Pickles)
...and more.

"Autumn"
Persimmon Paste / Persimmon Salad with Chinese Cabbage and Watercress (using Persimmon Paste)
Boiled Chestnuts with Skin
Boiled Chestnut Paste
Dried Persimmons
Persimmon Paste
Dried Mushrooms
Enoki Mushroom Tomato Nimono (Simmered Dish)
Shimeji Mushroom Pickles
Walnut Paste
Boiled Green Beans, Boiled Adzuki Beans
...and more.

"Winter"
Daikon Radish Furikake / Nuka-pickled Chinese Cabbage White Kimchi
Daikon Radish Kasu-zuke (Sake Lees Pickles)
Daikon Radish Furikake Nuka-zuke
Daikon Radish Tsubo-zuke (Pot Pickles)
Daikon Radish Senmai Sweet and Sour Pickles
Salt-pickled Chinese Cabbage
Chinese Cabbage White Kimchi
Chinese Cabbage Nuka-bukuro-zuke (Rice Bran Bag Pickles)
Nozawana Cut Pickles
...and more.

"Spring"
Fuki-miso (Butterbur Miso) / Fuki-miso Chicken Roll (using Fuki-miso)
Miso-pickled Butterbur Buds
Fuki-miso
Mirin-pickled Sansho Peppercorns
Kasu-pickled Sansho Peppercorns
...and more.

Takako Yokoyama
Cooking researcher. Born in Omachi City, Nagano Prefecture, resides in Nagano City. She has conducted extensive research focusing on the richness of local cuisine rooted in the climate and culture of Shinshu, and has developed recipes for preserved foods and home cooking that are easy to make in modern times. Her books, compiled by visiting master craftspeople in the prefecture ('Making and Enjoying Shinshu Pickles' and 'Making and Enjoying Shinshu Preserved Foods', both published by Shinano Mainichi Shimbun), have been well-received. She serves as an instructor on NHK's 'Kyo no Ryori' and other programs, conveying the importance of seasonal food and lifestyle.

● Product Information
NHK Kyo no Ryori: Takako Yokoyama's Easy Preserved Food Recipes

Author: Takako Yokoyama
Publisher: NHK Publishing
Release Date: May 19, 2026
Price: 1,540 yen (tax included)
Format: B5, Softcover
Pages: 96 pages (all color)
ISBN: 978-4-14-199379-7

NHK Publishing: https://ww.nhk-book.co.jp/detail/000061993792026.html
Amazon: https://amzn.asia/d/0d7RE4mp
Rakuten Books: https://books.rakuten.co.jp/rb/18582981/