Japan: The Vegetarian Cookbook

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The recipes are arranged in chapters which emphasize cooking methods such as stir-frying, steaming, or pickling. The author gives the example of using an entire daikon radish, from the trimmings and leafy top to the entire part of the root itself. But Tim says it’s been so widely adopted in Japan that it makes sense to have it in a Japanese cookbook. Some entries are concise, like the new book from popular London restaurant BAO, while others, like Magnus Nilsson’s The Nordic Cookbook, are magnificently sprawling and supremely challenging.

that is some excellent udon" or "how on earth did you make these heavenly tofu-tofu mushroom burgers! It’s got great flavour from a sauce that uses dashi powder and ketchup, among other more likely ingredients like mirin and sesame oil. The truth is, the book doesn't quite hit the mark in *any* of these categories, but still--it's delicious looking food, with very accessible ingredients (if you live in a big city).They start with an interesting and often funny introduction, followed by a list of ingredients and method. Recipes are divided by cooking style: dressed, vinegared, simmered, steamed, stir - fried, grilled, pickled, sweet and my particular favourite, deep - fried. Outside of Japan itself, Japanese food seems to me—an admitted novice when it comes to the country’s vast offerings—to be frequently oversimplified, subject to pigeonholing (or overemphasis on its “greatest hits”) in America and abroad. In this handsomely designed book, more than 250 recipes for vegetarian, often vegan food from Japan are presented by Nancy Singleton Hachisu, an American who has lived in the country since 1988. Tim Anderson shows you how you can build your own delicious bowl from scratch as well as how you can construct your very own bento (Japan’s beloved and beautiful lunch boxes) from the comfort of your own home.

I am not sure why she chose not to mention this fact, instead just saying "Buddhism in Japan, Japanese Buddhism, etc) but it actually makes the book seem less credible to me.I did think the photos and layout of the cookbook were gorgeous, however I wasn't that thrilled with the recipes themselves as a whole. Japan: The Vegetarian Cookbook is a sequel of sorts to Phaidon’s eminently popular Japan: The Cookbook. In Japan: The Vegetarian Cookbook, Nancy the most authoritative voice in Japanese home cooking today, and one of our absolute favourite people to cook with, showcases Japanese vegetarian dishes, bringing the exquisite flavours 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.