Japanese Bento Made with Stock Dishes from Buntokuyama and Hiromitsu Nozaki. Easy and Authentic Bento Side Dishes and Ideas.

Since bento is a daily staple, let us teach you the techniques for easy and delicious Nozaki-style bento.

Side dishes that taste great when made in large quantities, such as kinpira (fried vegetables), boiled beans, and konjac (konnyaku), which have a richer flavor after a while than when freshly made, will enhance your bento.

Of course, there's everyone's favorites like deep-fried chicken, meatballs, and broiled fish...

This book is packed with nostalgic and new flavors, including classic bento essentials like a variety of variations on the classic tamagoyaki (rolled omelet), and homemade furikake (seasoning) to use as a side dish.

You can also enjoy freshly made dishes for dinner and then use them for bento the next day. It saves time, too.

This book is packed with creative side dish recipes and recommends Japanese bento that will enhance your rice.

[Editorial Comment]

Nozaki's simmered koya tofu recipe actually requires just a little milk. "The umami of the milk becomes the stock," he says. It's surprisingly delicious. It's simple and has a truly Japanese flavor. I'm always impressed by Nozaki's magic, which allows you to easily make authentic Japanese dishes, such as baked castella cakes, which are made by mixing processed fish cakes with eggs.