Sekai Bunka Ginza Rokugan: All About Vegetable Cuisine

Name: Sekai Bunka Ginza Rokugan: All About Vegetable Cuisine
Brand: Sekai Bunka
SKU: JPRIME-BOOK-SKBN-4418233067
Price: 55.00 USD
Availability: InStock

Brand Sekai Bunka

$55.00

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Brand Attributes

Sekai Bunka

Founded 1946Katei gaho magazine since 1958Based in chiyoda, tokyo

Book: Hardcover, 424 pages

Hardcover, 424 pages

Our 424-page hardcover gathers 423 seasonal vegetable dishes from Toyoharu Enokizono, first head chef of the Ginza restaurant Rokugan. Spring, summer, autumn and winter dishes show vegetables as the main course.

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Sekai Bunka Ginza Rokugan: All About Vegetable Cuisine

$55.00

Brand	Sekai Bunka
Title	Ginza Rokugan: All About Vegetable Cuisine
Author	Toyoharu Enokizono
Format	Hardcover, 424 pages
Language	Japanese
Published	9 June 2023
ISBN-10	4418233067
ISBN-13	978-4418233069
Size	18.2 x 24.2 cm, 3.3 cm thick
Weight	About 1100 g (our estimate)

A collection of 423 vegetable dishes across the whole year
The cover band announces 423 seasonal vegetable dishes. With that many recipes, you can cook from the book through every month of the year and still find new dishes for your table.
A 424-page hardcover measuring 18.2 by 24.2 centimeters
The book is a 424-page hardcover measuring 18.2 x 24.2 cm and 3.3 cm thick, weighing about 1100 g. The page size gives the photographs and recipe text room, and the binding suits a kitchen shelf.
Dishes arranged for spring, summer, autumn and winter
The cover band names the four seasons as the book's structure. You can open the chapter for the current season and find dishes that suit the vegetables available in the market.
A Japanese-language edition with the original text and recipes
The text is printed in Japanese, as the listing states, and the photographs and ingredient quantities help you follow each dish. We describe it plainly so you know the language before you order.
Written by the first head chef of the Ginza restaurant Rokugan
The author trained in Kyoto and Osaka restaurants and opened Rokugan on Namiki Street in Ginza in 2004. The restaurant is known for vegetable-centered course meals, which shape this book.
Carries on the spirit of temple vegetarian cooking
The cover band says the book inherits the spirit of the vegetarian cooking of a temple abbess at Gesshin-ji. That gives the recipes a calm, ingredient-first approach to every vegetable.

STORAGE

Store flat or upright in a dry place, away from direct sun, heat and kitchen splashes.

SHELF LIFE

Durable kitchen tool with no expiry date.

PREPARATION

No preparation required — ready to use as packaged.

IMPORTANT

Keep the book dry and away from open flame. Recipes involve knives and heat; follow normal kitchen safety.

Specifications

Brand: Sekai Bunka
Title: Ginza Rokugan: All About Vegetable Cuisine
Author: Toyoharu Enokizono
Format: Hardcover, 424 pages
Language: Japanese
Published: 9 June 2023
ISBN-10: 4418233067
ISBN-13: 978-4418233069
Size: 18.2 x 24.2 cm, 3.3 cm thick
Weight: About 1100 g (our estimate)

Features

423 Vegetable Dishes: The cover band announces 423 seasonal vegetable dishes.

424-Page Hardcover: The book is a 424-page hardcover measuring 18.2 x 24.2 cm and 3.3 cm thick, weighing about 1100 g.

Four Seasons Structure: The cover band names the four seasons as the book's structure.

Japanese-Language Edition: The text is printed in Japanese, as the listing states, and the photographs and ingredient quantities help you follow each dish.

Author From Rokugan: The author trained in Kyoto and Osaka restaurants and opened Rokugan on Namiki Street in Ginza in 2004.

Temple Cooking Spirit: The cover band says the book inherits the spirit of the vegetarian cooking of a temple abbess at Gesshin-ji.

Benefits

A collection of 423 vegetable dishes across the whole year: The cover band announces 423 seasonal vegetable dishes. With that many recipes, you can cook from the book through every month of the year and still find new dishes for your table.

A 424-page hardcover measuring 18.2 by 24.2 centimeters: The book is a 424-page hardcover measuring 18.2 x 24.2 cm and 3.3 cm thick, weighing about 1100 g. The page size gives the photographs and recipe text room, and the binding suits a kitchen shelf.

Dishes arranged for spring, summer, autumn and winter: The cover band names the four seasons as the book's structure. You can open the chapter for the current season and find dishes that suit the vegetables available in the market.

A Japanese-language edition with the original text and recipes: The text is printed in Japanese, as the listing states, and the photographs and ingredient quantities help you follow each dish. We describe it plainly so you know the language before you order.

Written by the first head chef of the Ginza restaurant Rokugan: The author trained in Kyoto and Osaka restaurants and opened Rokugan on Namiki Street in Ginza in 2004. The restaurant is known for vegetable-centered course meals, which shape this book.

Carries on the spirit of temple vegetarian cooking: The cover band says the book inherits the spirit of the vegetarian cooking of a temple abbess at Gesshin-ji. That gives the recipes a calm, ingredient-first approach to every vegetable.

How to Use

Browse the contents

Read the introduction

Follow a recipe

Keep it dry

Who Is This For

The Vegetable-Forward Home Cook: You want to cook vegetables with the care of a Ginza restaurant. Most vegetable recipes treat produce as a side dish and ignore the seasons, and that is not your fault. Our 424-page hardcover gives you 423 seasonal vegetable dishes across spring, summer, autumn and winter from a restaurant known for vegetable-centered course meals. The text is in Japanese, and the photographs and ingredient quantities guide each dish. Follow the seasons, learn a chef's way with vegetables and bring that care to your own table.

Product Story

We are a Tokyo publisher founded in 1946 and home to the Katei Gaho magazine since 1958. We publish books on cooking, travel and living well. This volume gathers the vegetable cooking of Toyoharu Enokizono, whose Ginza restaurant Rokugan is known for course meals built around vegetables. We describe its language, size and contents plainly, so you know exactly what you are ordering before it ships from Japan.

What's Inside

Ginza Rokugan: All About Vegetable Cuisine, hardcover

Care Guide

Storage: Store flat or upright in a dry place, away from direct sun, heat and kitchen splashes.

Shelf Life: Durable kitchen tool with no expiry date.

Important: Keep the book dry and away from open flame. Recipes involve knives and heat; follow normal kitchen safety.

Comparison

Quick Answer

Our 424-page hardcover is a Japanese-language cookbook with 423 seasonal vegetable dishes by Toyoharu Enokizono, first head chef of the Ginza restaurant Rokugan. It covers spring, summer, autumn and winter, measures 18.2 x 24.2 cm and is 3.3 cm thick.

The Seasonal Home Cook

You like to cook with what the season brings. Four seasons of vegetable dishes give you a plan for every month, from spring shoots to winter roots.

The Vegetarian-Leaning Eater

You want vegetables at the center of the meal. The book is built around vegetable dishes, and the cover says it carries on the spirit of temple vegetarian cooking.

The Restaurant-Inspired Host

You want to serve guests something refined. The author is the first head chef of a Ginza restaurant known for vegetable-centered course meals, and the book shares that approach.

The Chef Studying Technique

You cook for a living and study other kitchens. Over 400 pages record one chef's seasonal vegetable work in detail, ready to study and adapt.

Frequently Asked Questions

Where is this book made?

The book is published in Japan by a Tokyo publisher founded in 1946 and home to the Katei Gaho magazine since 1958, and the listing gives a publication date of 9 June 2023. We ship it directly from Japan, wrapped with care so the corners and the cover arrive in good condition. We ship every order directly from Japan and pack it with care so it reaches you in good condition.

What size is this book?

The hardcover measures 18.2 x 24.2 cm and is 3.3 cm thick, with 424 pages and a weight of about 1100 g. The page size gives the photographs room and keeps the ingredient lists and steps easy to read. We ship every order directly from Japan and pack it with care so it reaches you in good condition.

How should I care for this book?

Keep the book dry and store it flat or upright, away from direct sun, heat and kitchen splashes. Hold a page open with a clean weight while you cook, and wipe your hands before you turn pages. The paper and binding stay in good condition for many years of use in your kitchen. We ship every order directly from Japan and pack it with care so it reaches you in good condition.

What comes in the package?

You receive one hardcover copy of the book, ISBN 978-4418233069, in japanese. We ship it directly from Japan, wrapped with care so the corners and cover arrive in good condition. We ship every order directly from Japan and pack it with care so it reaches you in good condition. Please check the specifications above before you order so the size and form suit your kitchen.

How is this book shipped and when will it arrive?

We ship directly from Japan, and delivery takes 7-14 business days. Tracking is provided so you can follow your parcel from our shipping point to your door. Any item with a shelf life ships with a minimum of 6 months remaining. Your book is packed carefully so it arrives safe and ready for your kitchen, and we are glad to help if you have questions before you order.