423 vegetable dishes for spring, summer, autumn and winter!“All about Ginza Rokugari Vegetable Cuisine” written by the owner of the popular Japanese restaurant “Rokugari” is on sale | Sekaibunka Holdings Co., Ltd. press release

The culmination of Mr. Toyoharu Enokizono, the owner of the Japanese restaurant “Rokugari” in Ginza, where reservations are always available, introduces about 423 dishes using only seasonal vegetables. From simmering, baking, and frying to vegetable desserts, there are plenty of tips to make delicious meals at home. It is one of the permanent preservation editions where you can enjoy the beauty of tableware and presentation.

This book introduces about 423 dishes using only seasonal vegetables of spring, summer, autumn, and winter. The author is Toyoharu Enokizono, the owner of the famous restaurant “Rokugari” on Namiki-dori, Ginza. From simmering, baking, and frying to vegetable desserts, we show you how to make delicious meals at home. It is full of vegetable dishes that are useful for daily dining table to enjoy the season, hospitality dishes, and when you are short of one item.

This book is based on “Vegetable Cooking” Little Tips “365” published on Kateigaho.com from July 2021 to June 2022. For publication, 423 items were carefully selected from about 650 recipes. The dishes are introduced with large photographs so that you can fully enjoy the beauty of the dishes and the dishes.

Vegetable dishes are divided into easy-to-understand themes according to cooking methods and seasons. Just by flipping through this book, you can get hints for menus and meet the dishes you want to make today. On the recipe page, not only cooking tips, but also how to handle and prepare vegetables are explained in detail.

About the Author Toyoharu Enokizono

The owner of “Rokugari”. The first head chef of the Japanese restaurant “Rokugari” on Namiki-dori, Ginza. He trained at restaurants and kappo restaurants in Kyoto and Osaka, and learned the heart of cooking from Myodoni Murase of Gesshinji in Otsu Otani. After that, he served as head chef at many Japanese restaurants, and in 2004, he established “Rokugari” in Ginza. He has an established reputation for his course meals, which are mainly vegetables.http://www.mutsukari.com/index.html

“All about Ginza Rokugari Vegetable Cuisine”
■ Author: Toyoharu Enokizono
■ Release date: Friday, June 9, 2023
■ List price: 5500 yen (tax included)
■Issuance/Sales: Sekai Bunkasha Co., Ltd.
*Some bookstores have different release dates.
https://www.amazon.co.jp/dp/4418233067

・Introduction

・What Myodoni Murase taught me

・Boil vegetables in spring, summer, autumn and winter

・Spring, summer, fall, winter, fried vegetables

・Bake and stir-fry vegetables in spring, summer, autumn and winter

・Spring, summer, fall, winter, pickling vegetables

・Spring, summer, autumn and winter season with vegetables

・Small bowls of spring, summer, autumn and winter vegetables ・Sake appetizers

・Obanzai of spring, summer, autumn and winter vegetables

・Spring, summer, fall, winter, vegetable rice and noodles

・Spring, summer, autumn and winter vegetable soup

・Cold season Steam vegetables, make hot pot

・Hot season: eat vegetables with vinegar

・Sweetness of spring, summer, autumn and winter vegetables

・Hospitality 12 months Honzen cuisine