Japan: The Vegetarian Cookbook

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Amanda Cohen, James Beard-nominated chef and owner of Dirt Candy From the author of global bestseller Japan: The Cookbook, more than 250 delicious, healthy vegetarian Japanese recipes for home cooks In this collection of new recipes, Nancy Singleton Hachisu, the most authoritative voice in Japanese home cooking today, showcases Japanese vegetarian dishes, bringing the exquisite flavors of the nation's elegant cuisine to those who follow a plant-based diet or want to lower the amount of fish and meat they eat.

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Add Smoked Soy Sauce, Furikake seasoning and the sensational richness of Okinawa sugar and this kit is going to be a huge hit in any household, vegan or not!

Though I am far from cooking my way through the book, the recipes I have already made have come out amazing (Creamy Kabocha Soup mmmm! Like, in many ways it reads like it's supposed to be a coffee table book, but it's notably lacking in pictures. In this collection of new recipes, Nancy Singleton Hachisu, the most authoritative voice in Japanese home cooking today, showcases Japanese vegetarian dishes, bringing the exquisite flavors of the nation's elegant cuisine to those who follow a plant-based diet or want to lower the amount of fish and meat they eat. Hachisu links the country's vegetarian traditions to its religious practices, particularly Buddhism and Shinto, as well as to its emphasis on seasonal progression. But I feel like this book wasn't really sure who its audience was, so it was a little all over the place.I made one meal with tofu, eggplant two ways, and rice that pretty much followed all the guidelines for Japanese cooking with kansha (appreciation). Amanda Cohen, James Beard-nominated chef and owner of Dirt Candy From the author of global bestseller The Cookboo k, more than 250 delicious, healthy vegetarian Japanese recipes for home cooks In this collection of new recipes, Nancy Singleton Hachisu, the most authoritative voice in Japanese home cooking today, showcases Japanese vegetarian dishes, bringing the exquisite flavors of the nation’s elegant cuisine to those who follow a plant-based diet or want to lower the amount of fish and meat they eat.

Reading through this plant-forward volume, you get a rich sense of the diversity of Japan’s cuisine and the “less is more” mentality behind a lot of it. This book says, “Sure, sushi’s great, but Japanese food also comprises dishes like deep-fried koyadofu with green nori, buttered bamboo shoot with sansho leaf miso, and fiddlehead ferns in sesame vinegar.She has culled classics from shōjin ryōri , or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, Tōfu-Tōfu Burgers). Gorgeously produced with lush photography, it’s the deepest of deep dives into Japanese vegetarian cooking. Nancy Singleton Hachisu is a native Californian who has lived with her Japanese farmer husband in Saitama prefecture since 1988.