"Four Seasons Bento" Author: [Japan] Yoshii Shinobu Publisher: Guangxi Normal University Press

Introduction

The book includes the author's simple and warm memories of food, the methods and steps of making homely and delicious bento dishes, and some practical tips on making bento. The author adheres to the principle of "using local seasonal ingredients" to make daily bento affordable, healthy and beautiful. The book's introduction to the steps of making bento is clear and concise, and is accompanied by step-by-step pictures, so even beginners can easily get started.

This book is divided into four chapters: spring, summer, autumn and winter. Healthy ingredients are selected according to the rotation of the seasons, making the bento full of vitality and color. The four chapters introduce a total of 40 Japanese-style bento, giving readers ample space to choose their favorite dishes.

The text of this book is simple and warm. While touching the readers, it also makes us reflect on our own lifestyle and the subtle relationship with our family, which resonates with those who love life. The introduction of the preparation method of bento dishes in the article is also very practical, which allows busy office workers to enjoy a healthy and wonderful bento time.

About the Author

Shinobu Yoshii is a Chinese-language writer of Japanese descent, currently living in Beijing. She graduated from International Christian University in Japan with a degree in International Relations. She studied in Chengdu, worked as a farmer in southern France, and worked as an economic news editor in Taipei, Manila, and Shanghai.

Now he is a full-time writer, dedicated to introducing Japanese culture to Chinese readers. He is a contributor to the commentary section of Southern Weekend, a special correspondent for City Pictorial and Southern People Weekly, and a correspondent for the Japan-China Friendship Association in China. His works have also appeared in newspapers and magazines such as Zhiri, Li, and Oriental Morning Post.