Who is the author of this book?

The author is cooking researcher Takako Yokoyama. Born in Omachi City, Nagano Prefecture, she is known for her preserved food recipes that adapt Shinshu's local cuisine for modern times.

What is the price and release date of the book?

The price is 1,540 yen (tax included), and the release date is May 19, 2026.

What are some examples of recipes included?

The book includes many recipes for seasonal preserved foods and side dishes, such as 'Sashisu Umeboshi', 'Dried Vegetables', and 'Seasonal Pickles'.

AI News NQ Analysis

Immediate Reprint! 'NHK Kyo no Ryori: Takako Yokoyama's Easy Preserved Food Recipes' - A Bestselling Preserved Food Recipe Book from Shinshu

NQ Score 0/100

N1 Content Completeness 8

Key facts

Immediate Reprint! 'NHK Kyo no Ryori: Takako Yokoyama's Easy Preserved Food Recipes' - A Bestselling Preserved Food Recipe Book from Shinshu
NHK Publishing has decided on a large reprint of the preserved food recipe book 'NHK Kyo no Ryori: Takako Yokoyama's Easy Preserved Food Recipes' by cooking researcher Takako Yokoyama, due to its strong sales. The book features 96 pages of seasonal preserved food recipes, including the popular 'Sashisu Umeboshi' from Shinshu.
Source: PR TIMES
Date: Wed Jun 10 2026 19:10:01 GMT+0900 (Japan Standard Time)

Direct answer

NHK Publishing has decided on a large reprint of the preserved food recipe book 'NHK Kyo no Ryori: Takako Yokoyama's Easy Preserved Food Recipes' by cooking researcher Takako Yokoyama, due to its strong sales. The book features 96 pages of seasonal preserved food recipes, including the popular 'Sashisu Umeboshi' from Shinshu.

Citation: Immediate Reprint! 'NHK Kyo no Ryori: Takako Yokoyama's Easy Preserved Food Recipes' - A Bestselling Preserved Food Recipe Book from Shinshu (Wed Jun 10 2026 19:10:01 GMT+0900 (Japan Standard Time)), PR TIMES
Source: PR TIMES
Date: Wed Jun 10 2026 19:10:01 GMT+0900 (Japan Standard Time)

AI Summary (NQ-processed)

NHK Publishing has decided on a large reprint of the preserved food recipe book 'NHK Kyo no Ryori: Takako Yokoyama's Easy Preserved Food Recipes' by cooking researcher Takako Yokoyama, due to its strong sales. The book features 96 pages of seasonal preserved food recipes, including the popular 'Sashisu Umeboshi' from Shinshu.

AI Analysis

Frequently Asked Questions

Q: Who is the author of this book?: A: The author is cooking researcher Takako Yokoyama. Born in Omachi City, Nagano Prefecture, she is known for her preserved food recipes that adapt Shinshu's local cuisine for modern times.
Q: What is the price and release date of the book?: A: The price is 1,540 yen (tax included), and the release date is May 19, 2026.
Q: What are some examples of recipes included?: A: The book includes many recipes for seasonal preserved foods and side dishes, such as 'Sashisu Umeboshi', 'Dried Vegetables', and 'Seasonal Pickles'.