Posted 20 hours ago

Japan: The Vegetarian Cookbook

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Andoh invites you to practice kansha in your own cooking, and she delights in demonstrating how nothing goes to waste in the kansha kitchen. We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there is something for every literary palate. Like, in many ways it reads like it's supposed to be a coffee table book, but it's notably lacking in pictures.

She has culled classics from shojin ryori, 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, Tofu-Tofu Burgers). Tim describes how to wield nori seaweed and dried mushrooms to impart that umami ‘meatiness’ without using meat. Hachisu links the country's vegetarian traditions to its religious practices, particularly Buddhism and Shinto, as well as to its emphasis on seasonal progression. 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.Apart from the visual delight of finished dishes and their presentations, and pictures showing ingredients foreign (and often not identifiable without pictures) to non-Japanese or non-Asian cooks, photographs of food are inspiring, they are often what make us want to cook, to eat beyond need, to dream, to travel in our kitchens and to access the ways of others. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. In the first section, she explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. Granted this may be because I am biased towards Japanese cooking and vegetarian recipes, but Andoh explains pretty much everything in striking detail and boasts wonderful pictures (we all know thats what makes a good cookbook GREAT). Recipes are divided by cooking style: dressed, vinegared, simmered, steamed, stir - fried, grilled, pickled, sweet and my particular favourite, deep - fried.

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.So you end up with a plate full of a woody vegetable that’s blackened on the outside, but has only a superficial char. I’m using instant dashi powder, but Vegan Japaneasy has 3 or 4 different recipes to make vegan dashi from scratch. Recipes are divided by cooking style dressed, vinegared, deep-fried, simmered, steamed, stir-fried, grilled, pickled, and sweet alongside which Hachisu shares her expert knowledge of the ingredients, culture, and traditions of this unique culinary style. For the okra with miso mayonnaise, we’re looking at only brown rice miso, homemade soy milk mayonnaise, and okra, yet the result is dazzling (if not only because you made your own mayo).

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