Japanese has a word for the regret of wasting something useful: mottainai. This book is built on it. It covers:

• buying for three days and reading the date like a Japanese shopper;
• setting up the fridge and freezing before the date, not after;
• cooking once and eating twice;
• building dinner as one soup and three small sides.

Every secret gets its own page: the practice, why it works, a first step for tonight and the official US food-safety guidance where it matters. Every claim is sourced.

Inside:
• 50 secrets in 8 parts
• 20 simple Japanese recipes: dashi, miso soup, onigiri, tamagoyaki, nikujaga, oyakodon, cabbage okonomiyaki and more, all with supermarket ingredients
• A cold-storage chart from the US government’s FoodSafety.gov
• A glossary of every Japanese word
• 7 printables, including the Ichijū Sansai Week menu planner, the Three-Day List and the Japanese Pantry checklist
• 102-page PDF, US Letter

30-day money-back guarantee: reply to your receipt for a full refund.