Japanese Style Plant-Based Cooking:Amazing Vegan Recipes from Japan's Leading Macrobiotic Chef and Food Writer

by: Yumiko Kano (Author)

Publisher: Tuttle Publishing

Publication Date: 2024/6/25

Language: English

Print Length: 112 pages

ISBN-10: 4805317450

ISBN-13: 9784805317457

Book Description

"[Kano's] preparations [are] simple, even humble, yet exquisite and explosively flavorful." —Mark Bittman, The New York Times"In the Japanese culinary world, particular respect is given those who manage to transform humble foodstuffs into magnificent meals. Yumiko Kano, the chef and owner of restaurant Sen, eas high marks for her skill and ingenuity in this regard." —Elizabeth Andoh, The New York TimesYumiko Kano is one of Japan's best-known macrobiotic chefs and food writers. She has devoted her life to celebrating the flavor, versatility and nutritional benefits of a plant-based diet. This book is the latest in a series of over 30 cookbooks featuring her "no meat, no eggs, no dairy, no sugar" recipes—and the first to appear in English! Kano's recipes have previously been featured in the New York Times and many other Weste publications.In this book, she shares 80 delicious, easy-to-make plant-based recipes, illustrated with mouthwatering photographs, including:Sweet Potatoes in Spicy Sichuan SauceMiso-Stuffed Baked TomatoesHerb-Roasted Daikon RadishMini Broccoli Burgers with Spicy Tomato SauceTraditional Kyoto-style Eggplant PicklesCreamy Yoghurt Soup with Fermented Cucumber PicklesKano's recipes tu everyday vegetables like tomatoes, cucumbers, pumpkin, cabbage, zucchini and potatoes into culinary delights through the use of traditional fermented Japanese ingredients like soy sauce, miso, sake and mirin.She includes a chapter devoted entirely to pickling and fermenting vegetables, with explanations of the equipment and processes used, along with 20 easy-to-make pickling recipes. In addition, she provides many valuable tips on traditional Japanese cooking methods including boiling, sauteing and grilling.This is a landmark reference that every vegan and vegetarian cook will want to have on their shelf!

About the Author

"[Kano's] preparations [are] simple, even humble, yet exquisite and explosively flavorful." —Mark Bittman, The New York Times"In the Japanese culinary world, particular respect is given those who manage to transform humble foodstuffs into magnificent meals. Yumiko Kano, the chef and owner of restaurant Sen, eas high marks for her skill and ingenuity in this regard." —Elizabeth Andoh, The New York TimesYumiko Kano is one of Japan's best-known macrobiotic chefs and food writers. She has devoted her life to celebrating the flavor, versatility and nutritional benefits of a plant-based diet. This book is the latest in a series of over 30 cookbooks featuring her "no meat, no eggs, no dairy, no sugar" recipes—and the first to appear in English! Kano's recipes have previously been featured in the New York Times and many other Weste publications.In this book, she shares 80 delicious, easy-to-make plant-based recipes, illustrated with mouthwatering photographs, including:Sweet Potatoes in Spicy Sichuan SauceMiso-Stuffed Baked TomatoesHerb-Roasted Daikon RadishMini Broccoli Burgers with Spicy Tomato SauceTraditional Kyoto-style Eggplant PicklesCreamy Yoghurt Soup with Fermented Cucumber PicklesKano's recipes tu everyday vegetables like tomatoes, cucumbers, pumpkin, cabbage, zucchini and potatoes into culinary delights through the use of traditional fermented Japanese ingredients like soy sauce, miso, sake and mirin.She includes a chapter devoted entirely to pickling and fermenting vegetables, with explanations of the equipment and processes used, along with 20 easy-to-make pickling recipes. In addition, she provides many valuable tips on traditional Japanese cooking methods including boiling, sauteing and grilling.This is a landmark reference that every vegan and vegetarian cook will want to have on their shelf!