Japan: The Vegetarian Cookbook

£19.975
FREE Shipping

Japan: The Vegetarian Cookbook

Japan: The Vegetarian Cookbook

RRP: £39.95
Price: £19.975
£19.975 FREE Shipping

In stock

We accept the following payment methods

Description

i am probably my least experienced when it comes to Japanese cooking, ramen alone seems like an unfathomable treasure, but this book does a great job of taking you through some major categories. So, I can't tell if this book is aimed at cooks, Japanophiles, or people who want to seem "worldly and spiritual and asian" but are actually ignorant, or just people who want to display a pretty book on their coffee table. Some of the directions seem needlessly complicated, so I have already been making my own omissions and substitutions as well. 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!

I’m Heidi – This site celebrates cooking, and aspires to help you integrate the power of lots of vegetables and whole foods into your everyday meals. 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. A fresh, expansive exploration of an ancient heritage, and a terrific addition to Nancy Singleton Hachisu’s set of essential books about Japanese cooking and food culture. 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.

Despite not being Japanese, Nancy has immersed herself in the food culture of her adopted country thanks to her 35 years living on the farm with her Japanese husband. Page after page of mouth-watering recipes and gorgeous photos, with rich cultural context and extensive notes about ingredients and methods. Then she demystifies ingredients that are staples in Japanese pantries that will boost your kitchen repertoire—vegan or omnivore—to new heights. Hachisu links the country's vegetarian traditions to its religious practices, particularly Buddhism and Shinto, as well as to its emphasis on seasonal progression. For example, the author makes a point to use mostly Japanese terms and ingredient names (like, she gives the Japanese names for shredding, mincing, salt, soy sauce, bamboo shoots, etc etc).

So you end up with a plate full of a woody vegetable that’s blackened on the outside, but has only a superficial char. Recipes are divided by cooking style: dressed, vinegared, simmered, steamed, stir - fried, grilled, pickled, sweet and my particular favourite, deep - fried. 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.Whether you think of this food as vegetarian or temple food, it is Japanese and Nancy Hachisu is a wonderfully knowledgeable guide, offering gentle encouragement at the start of each recipe…I was struck by the smallness of the portions, the beauty of each, and the balance they offer in a meal. You can enjoy the same big, bold, salty-sweet-spicy-rich-umami recipes of modern Japanese soul food without so much as glancing down the meat and dairy aisles. 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). 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.

This definitely makes the recipes less accessible, but I sure wish I could try some of them because they look absolutely delicious. 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.Many of the recipes would feel at home on tasting menus, like fava bean gelée and salt-massaged eggplant with shiso, sesame seeds, and freshly grated wasabi. All in all I’ve really enjoyed getting to know Tim Anderson’s version of Japanese food, through a vegan lens. that is some excellent udon" or "how on earth did you make these heavenly tofu-tofu mushroom burgers! Our vegan ponzu is packed with citrus and umami and with 3 Gold Stars (a coveted prize from the Guild of Fine Food) you know the quality is going to be sublime.

We take pride in offering a wide selection of used books, from classics to hidden gems, ensuring there is something for every literary palate.

I'm sure the publishers and the author must have dwelt on this issue but I cannot fathom why a cookbook, especially one created as an introduction to those not familiar with Japanese cooking, to have no images for references. Of all nationalities, the Japanese have to be those who do vegetarian to perfection, mainly because of their particular attention to all things seasonal; and there is no better person to guide you through the seasons and how to make use of the earth's bounty than Nancy Hachisu. There’s recipes for burdock and asparagus kakiage, deep fried koyadofu and simmered kabocha with azuki nom nom nom. If you are not interested in learning about the ins and outs of the Japanese kitchen and things such as pickling, or the spices that make up shichimi togarashi or the importance of picking the right seaweed for your dish, then forget this book.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

Delivery & Returns

Fruugo

Address: UK
All products: Visit Fruugo Shop