[Magazine House Inc.] [Newest issue now available] Video comments have arrived with the release of “Masahiro Kasahara’s Delicious Dishes You’ll Want to Eat Again.” The recipe on the cover is also available exclusively!
Magazine House, Inc. Press release: September 1, 2025 To Members of the Press [Newest Issue Now Available] Video comments have arrived with the release of “Masahiro Kasahara’s Delicious Dishes You’ll Want to Eat Again.” The recipe on the cover is also available exclusively! Magazine House Co., Ltd. (Headquarters: Chuo-ku, Tokyo; President and CEO: Shuichi Tetsuo) released “Masahiro Kasahara’s Delicious Dishes You’ll Want to Eat Again,” a compilation of home-cooked Japanese cuisine perfected by the ever-bookable Japanese restaurant
“Sanbyoron,” on Thursday, August 28th, at bookstores and online bookstores nationwide.
https://prcdn.freetls.fastly.net/release_image/30125/539/30125-539-7af197cb4dd5f673072f39d80616987b-909×1282.jpg
https://prcdn.freetls.fastly.net/release_image/30125/539/30125-539-41790e60cf1401179493cbd3dff82971-1000×1499.jpg The owner of Sanbyoron, a Japanese restaurant known for being difficult to get reservations for. The author’s YouTube channel has 1.13 million subscribers, and his books have sold over 1.6 million copies (both as of September 2025). Even now, more than 20 years after opening his Japanese restaurant, he remains a highly popular chef at the forefront of the industry. This wildly popular author says that the cuisine she wants to share with people living in modern Japan is “Osozai” (side dishes). This book introduces 58 carefully selected dishes with cherished flavors that are familiar to our minds and bodies. With just this book, you can create the best side dishes at home—a collection of Japanese home cooking recipes. ■Message from the Author Originally, “osozai” refers to homemade side dishes cooked at home. In that sense, isn’t skillfully making osozai and enjoying them at home every day a truly stylish and luxurious lifestyle? We’ve also received a video comment from Kasahara, in which he expresses his enthusiasm, saying, “I hope you’ll take this opportunity to call me ‘Delicious Food Uncle!'”
https://img.youtube.com/vi/aYiDU6JmOWk/sddefault.jpg
https://www.youtube.com/watch?v=aYiDU6JmOWk ■Recipe from the cover revealed The dish featured on the cover is “Nagoya-style Chicken Wings with Sweet and Spicy Sauce.” For the author, who owns a controversial restaurant in Nagoya, “Nagoya cuisine” is an important part of his culinary culture. This book introduces his special recipes, which he arrived at after countless trial and error. To commemorate the book’s release, he will be specially releasing the recipe from the cover here.
https://prcdn.freetls.fastly.net/release_image/30125/539/30125-539-23426e2f110ebda5693c5064791055b2-1000×1499.jpg “Nagoya-style Chicken Wings with Sweet and Spicy Sauce” is an addictive flavor that everyone, from children to adults, will love. Nagoya-style chicken wings with sweet and spicy sauce Ingredients (easy to make amounts) Chicken wings…10 pieces 【A】 Sake… 1 tablespoon Sake, soy sauce, mirin… 2 tablespoons each Vinegar, honey… 1 tablespoon each Grated ginger, grated garlic…1/2 teaspoon each 【B】 Sugar…1 teaspoon Salt…1/2 teaspoon Potato starch, frying oil…to taste Roasted white sesame seeds…to taste A little white pepper [Recipe] 1. Put ingredients A into a pot and simmer over low heat until slightly thickened. Let cool. 2. Rub the chicken wings with sake and pat dry. Rub in B, leave for about 10 minutes, then coat with potato starch. 3. Heat the frying oil to 170°C, add 2., and fry for 4-5 minutes. Remove and let rest for about 4 minutes, then fry again for about 4 minutes. 4. While the chicken wings are still hot, brush the surface with 1. and sprinkle with pepper and sesame seeds. ■Make familiar dishes even more delicious with fewer ingredients Image
URL: https://prcdn.freetls.fastly.net/release_image/30125/539/30125-539-6bebfb90dba645f36d230d30f012f585-1000×667.jpg Tosa-ni Pumpkin The book carefully explains tips for making popular classic dishes even more delicious. For example, “Tosa-ni Pumpkin” is made by simply simmering it with water, soy sauce, mirin, and sugar; no dashi is needed. Adding bonito flakes to the broth adds depth to the flavor.
https://prcdn.freetls.fastly.net/release_image/30125/539/30125-539-b5d888b78a22501de705306165f8a01a-1000×667.jpg Char siu The “char siu” is a foolproof recipe, as it’s made by slowly simmering pork belly over low heat and then dipping it in the sauce. The resulting dish is moist and perfectly flavored.
https://prcdn.freetls.fastly.net/release_image/30125/539/30125-539-c3686fc54dc52285038d12c6d006f009-1499×1000.jpg Kasahara’s style is to eat “gyuzara” (beef dish), dipped in raw egg, rather than a gyudon (beef bowl). I was taught a beef dish recipe that said, “It’s delicious if you use reasonably priced beef trimmings with a moderate amount of fat. It’s better not to use high-quality cuts.” Before cooking, the beef is pounded with the back of a knife to break down the fibers, resulting in a fluffy texture. Also included are plenty of fish and vegetable dishes, as well as staple dishes. New rice season is just around the corner. Why not welcome the new rice this fall with some homemade dishes?
https://prcdn.freetls.fastly.net/release_image/30125/539/30125-539-d22ce16a00f20577646b1e1b55cacea1-1406×1000.png ■Author Profile Masahiro Kasahara Owner of Sanpiroron, a Japanese restaurant in Ebisu, Tokyo. After training at Shogatsuya Kitcho, he took over his family’s yakitori restaurant, Torimao, and opened Sanpiroron in 2004. His unique Japanese cuisine, born from his solid cooking skills and exceptional culinary sense, quickly gained a reputation and made the restaurant highly popular, with reservations almost always booked. A Nagoya branch opened in 2013. He is active in a wide range of fields, including magazines, television, and events across the country, spreading the appeal of Japanese cuisine. His YouTube channel (with 1.13 million subscribers as of September 2025), where he shares professional tips in an entertaining way, and his books, packed with easy-to-make recipes for home cooking, are also highly acclaimed. He loves beer, saunas, and family. ■Bibliographic Information Book Title: Masahiro Kasahara’s Delicious Dishes You’ll Want to Eat Again Author: Masahiro Kasahara Release Date: August 28, 2025 Price: ¥1,760 (tax included) Specifications: B5 size, 112 pages ISBN: 978-4-8387-3341-5 : Magazine House, Inc. URL: https://magazineworld.jp/books/paper/3341/ *E-book also released at the same time
