Shufu to Seikatsusha (Headquarters: Taito-ku, Tokyo) has released the latest book by Yoko Ishihara, a culinary researcher with over 50 years of career, "Culinary Class of the 24 Solar Terms," on Friday, April 3, 2026.

■ Choosing "Seasonality" is a Luxury in Itself

In an era where any ingredient is available year-round, presenting "seasonal" flavors that can only be encountered at their specific time is the ultimate luxury on today's dining table. In this book, veteran culinary researcher Yoko Ishihara carefully introduces how to handle seasonal ingredients according to the 24 solar terms, classic dishes made for family every year, and various traditional handcrafts to be passed down to the next generation.

■ 3 Features of This Book

**"Lifelong" Recipes Aligned with the 24 Solar Terms** From the beginning of spring (Risshun) to the great cold (Daikan), we propose recipes featuring the "most delicious" ingredients of the season for each of the 24 periods. We introduce reliable recipes that reproduce the unique flavors of the peak season.

**"Handcrafts" and "Festival Foods" to Fully Enjoy the Seasons** Packed with wisdom that adds color and peace of mind to daily life, such as plum preservation and preserved foods, and traditional festival foods.

**Yoko Ishihara's "Tips" that Resonate with Beginners and Veterans Alike** From the very first step of "choosing ingredients" to preservation methods and little tricks for delicious results. The essence of a cooking class that has continued for over 50 years is condensed here.

### Spring

* **Risshun / Fukinoto Miso** * **Utsuboi / Dressed Udo and Wakame Seaweed, Kinpira of Udo Peels** * **Keichitsu / Firefly Squid and Spring Cabbage Pasta** * **Kokyu / Simmered Bamboo Shoots and Fried Tofu Pouch**

### Summer

* **Rikka / Chirimen Sansho (Small Sardines with Sansho Pepper)** * **Shoman / Sweet Pickled Rakkyo (Scallions)** * **Boshu / Plum Syrup** * **Shosho / Crispy Pickled Cucumbers**

### Autumn

* **Risshu / Deep-fried Eggplant in Dashi Broth** * **Hakuro / Chestnut Rice** * **Kanro / Creamed Sweet Potato** * **Soko / Dried Persimmons**

### Winter

* **Ritto / Daikon Radish Braised with Yellowtail** * **Shosetsu / Pickled Chinese Cabbage** * **Toji / Yuzu Jam** * **Shokan / Kasujiru (Salmon and Vegetable Soup with Sake Lees)**

Author Yoko Ishihara's Comment

I have long felt the richness of being conscious of the 24 solar terms through my years of facing ingredients in the kitchen.

Plum preservation work

FACT BOX

  • Source: PR TIMES
  • Category: News