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Celebrating Japan's Vegan and Vegetarian Traditions.
A celebration of Japan's vegan and vegetarian traditions with 100 vegan recipes.
Kansha is an expression of gratitude for nature's gifts and the efforts and ingenuity of those who transform nature's bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources.
In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. 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).
Andoh invites you to practice kansha in your own cooking, and she delights in demonstrating how "nothing goes to waste in the kansha kitchen." In one especially satisfying example, she transforms each part of a single daikon-from the tapered tip to the tuft of greens, including the peels that most cooks would simply compost-into an array of wholesome, flavorful dishes.
Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. Then she demystifies ingredients that are staples in Japanese pantries that will boost your kitchen repertoire—vegan or omnivore—to new heights.
Auteur: Elizabeth Andoh
Uitgever: Ten Speed Press
Publicatie: December 2010