Mastering Dried Foods Can Transform Your Daily Meals!?


Dried vegetables, dried fruits, dried fish, hijiki seaweed, beans, yuba (tofu skin), oil-fried wheat gluten, dried konjac, dried ginger—Chances are, you have various dried ingredients in your kitchen that you've only used a little of and have leftover.



This recipe book introduces 49 carefully selected recipes that highlight "KANBUTSU"—the versatile kitchen staple with excellent shelf life, adaptable to all kinds of cooking.



While classic dishes are wonderful, sticking to the same ones can become monotonous. To satisfy your desire for more variety, this book is packed with ideas that bring a fresh perspective to the world of dried foods, featuring Western-style, Asian-inspired, and even main-course dishes.




The book includes recipes using homemade dried foods, as well as various dried ingredients like hijiki seaweed, dried shrimp, and koya tofu. It also features convenient dried ginger and dishes made with dried beans. Additionally, Nanpu Shokudo shares their recommended ingredients and favorite dried food shops.



A particular highlight is the innovative use of the incredibly convenient dried ito konnyaku (shirataki noodles). This ingredient, praised for its natural sweetness from the taro root, chewy texture, and low calorie count, is transformed into various dishes. From classic flavors like kinpira gobo (braised burdock root) to international favorites such as japchae and vongole-style pasta, these recipes reimagine the ingredient for diverse culinary applications.



Mastering dried foods can change your everyday meals. Let's try these exceptional recipes right away.