[New Publication Info] Culinary Expert Yoko Ishihara's Book Enjoying the 'Seasons', 'Cooking Class of the 24 Solar Terms', Released on April 3!
Shufu to Seikatsu Sha released a new recipe book by culinary expert Yoko Ishihara on April 3, 2026. It features seasonal recipes, handiwork, and traditional event foods corresponding to the 24 solar terms.
📋 Article Processing Timeline
- 📰 Published: April 4, 2026 at 02:00
- 🔍 Collected: April 3, 2026 at 18:00
- 🤖 AI Analyzed: April 21, 2026 at 03:34 (417h 34m after Collected)
Shufu to Seikatsu Sha Co., Ltd. (Headquarters: Taito-ku, Tokyo) released the latest book by Yoko Ishihara, a culinary expert with a career spanning over 50 years, titled 'Cooking Class of the 24 Solar Terms' on Friday, April 3, 2026.
## ■ Daring to Choose 'Seasonal' Because It Is Convenient
We live in an era where any ingredient can be obtained year-round. That is exactly why bringing the 'seasonal' flavors that can only be encountered at that time of year to the dining table is the ultimate luxury in modern times.
In this book, veteran culinary expert Yoko Ishihara carefully introduces how to handle seasonal ingredients according to the 24 solar terms, standard dishes she makes for her family every year, and numerous handiworks that she wants to pass on to the next generation.
### ■ 3 Features of This Book
**A 'Lifetime' Recipe That Stays Close to the 24 Solar Terms**
From Risshun (beginning of spring) to Daikan (major cold), we propose recipes that feature the 'most delicious right now' ingredients for each of the 24 seasons. We introduce reliable, highly reproducible recipes to recreate the deliciousness that can only be tasted during its season.
**'Handiwork' and 'Event Food' to Fully Taste the Seasons**
It is full of wisdom that adds color and peace of mind to daily life, such as plum preserving, preserved foods, and traditional event foods.
## ■ Daring to Choose 'Seasonal' Because It Is Convenient
We live in an era where any ingredient can be obtained year-round. That is exactly why bringing the 'seasonal' flavors that can only be encountered at that time of year to the dining table is the ultimate luxury in modern times.
In this book, veteran culinary expert Yoko Ishihara carefully introduces how to handle seasonal ingredients according to the 24 solar terms, standard dishes she makes for her family every year, and numerous handiworks that she wants to pass on to the next generation.
### ■ 3 Features of This Book
**A 'Lifetime' Recipe That Stays Close to the 24 Solar Terms**
From Risshun (beginning of spring) to Daikan (major cold), we propose recipes that feature the 'most delicious right now' ingredients for each of the 24 seasons. We introduce reliable, highly reproducible recipes to recreate the deliciousness that can only be tasted during its season.
**'Handiwork' and 'Event Food' to Fully Taste the Seasons**
It is full of wisdom that adds color and peace of mind to daily life, such as plum preserving, preserved foods, and traditional event foods.