Takarajimasha August recipe book lineup

Takarajimasha’s August Recipe Book Lineup ​ Takarajimasha Co., Ltd. Press Release: August 28, 2025 Takarajimasha’s August recipe book lineup Takarajimasha Co., Ltd. (Headquarters: Chiyoda-ku, Tokyo; President and CEO: Makoto Sekikawa) publishes recipe books created by unique chefs every month. We would like to introduce this month’s lineup of Takarajimasha recipe books. -The long-awaited second volume of the lifestyle book is published after four years- A close look at actor Naomi Zaizen’s rural life in Oita! “The one who enjoys life wins!” Zaizen’s wisdom for daily life and recipes for happiness in one book.
https://prcdn.freetls.fastly.net/release_image/5069/2302/5069-2302-f46942420f4b5feccd6ec2050260c239-443×632.png

Four years after his previous book, “Naomi Kobo,” the second lifestyle book showcasing actor Zaizen Naomi’s life in Oita Prefecture will be published. Zaizen moved to his hometown of Oita Prefecture to raise his children, and the first book, “Naomi Kobo,” was well-received. It was packed with recipes passed down from his mother, life wisdom, and the charms of rural life. “He who enjoys life wins!” This second volume, like the previous one, features the Zaizen family’s original recipes, which make full use of seasonal bounty using plenty of produce from their fields. It also includes recipes for rice balls made with the produce of the rice paddies they cultivated in cooperation with their neighbors, life in their new home, which the whole family lovingly rebuilt, and weekend barbecues using the stone oven they built in their garden. This book introduces the newly reborn Zaizen Naomi’s rural life today. “The winner is the one who enjoys life the most!” Zaizen-style Oita life: Savoring the bounty of the seasons Chapter 1. Eating is the foundation of everything Zaizen has always grown vegetables and fruit in his fields, using every last bit of his harvest, including the skins and seeds. He has now started farming rice and making miso. His miso, made with concentrated soybeans and koji, and miso soup, made with fresh, seasonal vegetables picked from the fields that day, are exceptional. Chapter 2. New Home Furnishings and Living Essentials The 133-year-old house was demolished, and the new home, completed in early summer 2023, is a space that incorporates the good old things to suit modern lifestyles. From tools handmade by Grandpa, to Grandma’s trousseau, to newly acquired, convenient home appliances, there’s a comfortable harmony between things passed down through generations and modern wisdom. Comment from Zaizen It’s been about four years since we launched “Naomi Kobo.” I’m so happy to be able to work on a sequel with the same staff again. We’re impatient (laughs), but thanks to our fast-working teamwork, it was a hectic but fun shoot, with everyone eating and saying “It’s delicious!” This time, we had the staff experience traditional rice planting together, and we made recipes that included basic rice cooking techniques, miso soup using homemade miso, and recipes using produce from the fields that anyone can easily follow. I’m confident that this is a wonderful book, and I recommend it to everyone. Naomi Zaizen Profile Born on January 10, 1966 in Oita Prefecture. Made his acting debut in 1985. He has appeared in numerous films and dramas, from serious to comedic works. Her major appearances include the TV drama “Omizu no Hanamichi” (1999 / Fuji TV), the morning drama “Gochisousan” (2013) and “Scarlet” (2019 / both NHK), the historical drama “Onna Joushu Naotora” (2017) and “Hikaru Kimi e” (2024 / both NHK), and the film “Ten to Chi to” (1990 / Toei), among many others. In 2007, she moved to her hometown of Oita Prefecture and has been promoting the appeal of rural life. She has obtained numerous qualifications, including “End-of-Life Care Planner.” Her show “Naomi Farm” (BS Nippon TV) is currently airing regularly.
https://prcdn.freetls.fastly.net/release_image/5069/2302/5069-2302-538e819190d2c5e96849cbdf04cfeb84-443×632.png “Naomi Koubou 2: What Happened After” Release date: August 29, 2025 Price: ¥1,518 (tax included)
https://tkj.jp/book/?cd=TD061423&path=&s1= “Just incorporate it into your everyday cooking!” Easy Fermented Rice Recipe with Shio Koji and Soy Sauce Koji
https://prcdn.freetls.fastly.net/release_image/5069/2302/5069-2302-a89a57a79c1efcbe7e0e48735b7a5f61-1200×1485.jpg This recipe book by Kokoemi, a fermented food sommelier, nutritionist, and popular artist on the recipe site “Nadia,” introduces fermented dishes that “enhance the flavor and richness of everyday side dishes with the power of fermentation!” and are beneficial for both health and beauty. This book introduces 185 classic side dishes that the whole family will love, focusing on recipes using shio koji and soy sauce koji. Fermented seasonings can seem difficult to prepare, but this book contains a selection of easy-to-make recipes that even beginners can easily incorporate into their routine. The dishes are hearty with plenty of meat and vegetables, leaving you feeling satisfied while also being healthy. Using koji adds depth to your everyday dishes, dramatically increasing their umami and richness! With the power of fermented foods, your everyday meals will be more delicious and richer. Why not start with this book of easy and delicious koji recipes? Comment from Fermentation Scientist Dr. Kenji Maebashi Eating fermented foods, including rice koji, every day will have a beneficial effect. However, there’s no point in eating a large amount all at once. The important thing is to keep eating it consistently. Recovering from fatigue, increasing immunity, improving intestinal environment, and beauty effects (beautiful skin) ~ Koji brings out umami, makes food delicious, and has many health benefits~ Koji contains over 100 types of enzymes, which have the power to enhance your food by bringing out the umami in ingredients, helping flavors penetrate more easily, and reducing fishy odors. It also has the effect of tenderizing meat and fish, and has many other health benefits. Add shio koji or soy sauce koji to your everyday cooking to easily incorporate the power of fermentation into your daily meals. Author’s Comment I came across koji seasoning when I was thinking about my family’s and my own health. I was moved by how just adding a spoonful of koji can make rice surprisingly flavorful and gentle. There’s no need to overthink it. Just try adding some koji to your daily meals. That alone may bring a warming change to your dining table. I hope this book will provide some small hints and
encouragement to those who want to make delicious, healthy meals. Kokoemi Profile Fermented food sommelier, culinary researcher, and nutritionist. She lives in a family of five, including her husband, a college-aged daughter, and two pet dogs. While working as a
nutritionist providing nutritional guidance at obstetrics and pediatric clinics, she shares delicious, healthy recipes using koji and fermented seasonings on social media, with the motto “enjoy cooking and eating.” She has over 72,000 followers on Instagram (as of July 2025). In addition to developing recipes for food manufacturers and companies and contributing recipes to monthly cooking magazines, she also works as a Nadia Artist.
https://prcdn.freetls.fastly.net/release_image/5069/2302/5069-2302-2854663b52a92a305e52f2a1e9471d24-1200×1485.jpg “Fermented Food Sommelier Kokoemi’s Everyday Side Dishes with Shio Koji and Soy Sauce Koji” Release date: August 26, 2025 Price: ¥1,595 (tax included) https://tkj.jp/book/?cd=TD070760&path=&s1= For more information about this release Press release attachments