Bringing 50 years of experience as a chef to your kitchen. A permanent collection of bento side dishes and ideas, “Enjoy Japanese Bento with Nozaki Hiromitsu’s Stocked Dishes,” will be released on September 11th.

Bringing 50 years of chef’s experience to your kitchen. A permanent collection of bento side dishes and ideas: “Enjoy Japanese Bentos with Nozaki Hiromitsu’s Stocked Dishes” on sale September 11th. ​
Sekai Bunka Holdings Co., Ltd. Press Release: September 5, 2025 To Members of the Press Bringing 50 years of chef’s experience to your kitchen. A permanent collection of bento side dishes and ideas: “Enjoy Japanese Bento with Nozaki Hiromitsu’s Stocked Dishes” on sale September 11th.
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Sekai Bunka Publishing will release “Hiromitsu Nozaki’s Enjoyable Japanese Bento Boxes with Stocked Dishes” on Thursday, September 11th. With the catchphrase “Japanese cuisine is surprisingly simple! Make it your specialty today!”, Japanese chef Hiromitsu Nozaki has over 100,000 followers on social media, including Instagram and YouTube. This book focuses on bento lunches using staple dishes, but it’s also a book that will help you master the basics of Japanese side dishes 365 days of the year. From rice dishes like rice balls to main and side dishes that you’ll want to prepare in large quantities as staples, and homemade furikake seasonings made with leftovers. This cookbook is versatile and can be used for bento side dishes, as well as for drinking and everyday meals. Improve both the flavor and appearance with professional techniques.
https://prcdn.freetls.fastly.net/release_image/9728/2109/9728-2109-8ab0872ddeb3800ea22eec97751ed5c7-1072×733.jpg ◆Rice is the foundation of a Japanese bento. A master’s guide to making rice balls Rice balls are made using water with 5% salt added. There are various ways to make a bento, such as using a bowl, using both hands, using or not using seaweed, putting ingredients inside, or putting them on top. Rice is the foundation of a Japanese bento. Other basic rice recipes that you will want to keep include mastered Iinari-zushi, Futomaki, and seasonal Takikomi-gohan.
https://prcdn.freetls.fastly.net/release_image/9728/2109/9728-2109-c1ef379481d56571b256e95039986a43-535×732.jpg
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https://prcdn.freetls.fastly.net/release_image/9728/2109/9728-2109-a9667094e35cb527a6cb55c6c0e969ab-527×728.jpg ◆Japanese staple dishes that can be used 365 days a year will last a lifetime From classic staples like kiriboshi daikon (dried daikon radish), kinpira (stir-fried vegetables), and simmered beef, to potato salad, freeze-dried tofu in milk, and sweet and sour pickled vegetables that can be made in large quantities and used in a variety of dishes, it’s also helpful to have at least one dish in your refrigerator, such as chicken ham or lightly braised pork, which can be prepared in bulk. Lunch boxes and dinners can be made in no time! Of course, they’re cost-effective and convenient, but most
importantly, they’re delicious.
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https://prcdn.freetls.fastly.net/release_image/9728/2109/9728-2109-14f8f47bafc19173ae378d7e74a59b3b-1073×735.jpg ◆Nozaki-style preparation techniques and seasonings learned by proportions This book doesn’t require dashi. It uses soy milk, dried sardines, and other ingredients to bring out the umami. Also, blanch the meat before cooking. Dishes like shigureni (beef simmered in soy sauce) and ginger pork simmered in soy sauce require only a small amount of seasoning to achieve the right flavor and prevent the meat from becoming tough. The Nozaki-style recipes, like marinated and grilled fish, nikujaga (meat and potato stew), and chikuzenni (simmered in chikuzen), use seasonings learned by proportions, so you only need regular seasonings. This makes Japanese food more
accessible.
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https://prcdn.freetls.fastly.net/release_image/9728/2109/9728-2109-07afe85b9ed203dd5674a2c5420aa1d5-1073×733.jpg Author Profile
https://prcdn.freetls.fastly.net/release_image/9728/2109/9728-2109-5bc3e5229fa222471aa2cc73d7e75365-1800×2700.jpg Nozaki Hiromitsu Japanese cuisine chef. Born in Fukushima Prefecture in 1953. After working at Tokyo Grand Hotel and Happo-en, he served as executive chef at the fugu restaurant “Tokuyama” and the
Japanese-style restaurant “Wentokuyama.” He is renowned for his heartwarming cuisine that makes the most of the ingredients, and is active in various media, including television and magazines. He advocates easy-to-understand Japanese cuisine based on culinary science and nutrition. After retiring from the Tokuyama Group in 2023, he went independent as a Japanese cuisine chef. He is expanding his scope of work to include film and collaborations with local
governments. His many books include “Collector’s Edition: Nozaki Hiromitsu’s Definitive Japanese Side Dishes” and “Nozaki Hiromitsu’s Japanese Cuisine, This is Good!”, as well as co-authored “Top Chef’s Low-Temperature Cooker Recipes” (both published by Sekai Bunka Publishing). Publication summary
https://prcdn.freetls.fastly.net/release_image/9728/2109/9728-2109-d18d334c08fa3651ecf4b43706e00377-1110×1518.jpg “Hiromitsu Nozaki’s Enjoying Regular Dishes” “Japanese Bento” ■Release Date: Thursday, September 11, 2025 ■Price: ¥1,980 (tax included) ■Specifications: B5 variable, 128 pages ■ Sekai Bunkasha Co., Ltd. https://books.sekaibunka.com/book/b10144239.html
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