Delicious food starts with delicious ingredients!
How to choose, cook, and store
Everything you need to know about the 60 most commonly used ingredients!

In a modern society where ingredients are readily available regardless of the season, why is it important to know about seasonality, selection methods, and other related knowledge? The author of this book explains that it's a way to satisfy individual tastes.
Each ingredient has its own unique flavor, and there are specific methods for bringing out its unique flavor.
The author, a chef at the famous Japanese restaurant "Waketokuyama" and an evangelist for "the taste that can only be made at home," explains in detail, step by step, how ingredients used at home can be used to create dishes that taste the best.
This book contains comprehensive information on approximately 60 different food ingredients, including vegetables commonly found on Korean tables such as onions, tomatoes, and eggplants, meats such as pork, beef, and chicken, fish such as mackerel and saury, seasonings such as soy sauce and salt, and even rice.


Some vegetables should be selected by looking at the cross-section, while others should be selected by looking at the leaves.
Some vegetables need to be soaked in cold water after blanching, while others do not.
Fish can be cooked on different sides depending on the location of the heat source, making it appear neater on the plate.
Each cut of meat has a different cooking method, and there is a specific temperature at which it is cooked to its most delicious state.
You might think that salt and soy sauce have the same salty taste, but in fact, they have very different roles.
In addition to the characteristics of each ingredient mentioned above, recipes that can be used immediately are also included.
The recipes are mainly Japanese home-cooked meals that can be made at home without much difficulty.
At the end, there is an 'Appendix' containing only the most essential information about all the materials that appear in the main text.
The appendix provides a summary of how to use the ingredients, along with key nutrients and seasonal availability.
The book's quality has been improved through the supervision of Japanese chef Choi Kang-rok to help Korean readers understand it better, and the translator's explanations have been added to unfamiliar Japanese expressions.
As you learn these things and make them your own, you will be able to get closer to making dishes that are "just right for your taste," as the author says.