A Chinese version of a book introducing recipes published in The Yomiuri Shimbun has recently been published.
The series of recipes was published in The Yomiuri Shimbun for about a year from April 2014 to mark the centenary of the newspaper's lifestyle page. One hundred recipes from more than 20,000 cooking articles over the previous 100 years were selected as dishes that should be passed on to the next generation.
The series was published as a book by Bungeishunju Ltd. in April 2015.
The Chinese and Japanese versions feature the same 100 recipes under such categories as flavors that changed Japanese culinary culture at home, washoku and desserts, in addition to some explanatory pieces about the dishes.
The book also includes stories from food experts and a timeline of events, allowing readers to understand how Japan's home cooking culture changed over the century.
The number of Japanese restaurants in China increased to about 64,900 in 2019 from about 10,600 in 2013, according to a survey by the Foreign Ministry and other entities. Japanese food is becoming increasingly popular in the country.
The Chinese edition will likely help deepen understanding of Japanese gastronomic culture in the country. Published by China's New Star Press, it is 100 yuan (about 1,500 yen) and available on online shopping sites.
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