Japan: The Vegetarian Cookbook

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There isn’t enough time given to properly cook the celeriac through, without totally burning the exterior. Elsewhere, boiled bamboo shoots are combined with two kinds of miso, dark roasted sesame oil, and a small dried red chile to produce a rich umami flavor.

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). Hachisu showcases hundreds of elegant vegetarian dishes from Japan, marrying signature flavours with accessible ingredients. Stunning images by award-winning photographer Leigh Beisch complete Kansha, a pioneering volume sure to inspire as it instructs. Several pages throughout the book are dedicated to exploration of a single ingredient like kombu, shoyu, or natto, recounting the history of the ingredient, the types, and modern-day sourcing tips. It is accepted by you that Daunt Books has no control over additional charges in relation to customs clearance.

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. 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. There is more than one "Japanese Buddhist" tradition in Japan, even among Zen Buddhism form example there are many sects, with different eating habits. 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.

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). Given that she moved to Japan in the 1960s this makes sense, but I would assume that a proper editor would switch this to one of the newer, more logical (and officially recognized) versions.All in all I’ve really enjoyed getting to know Tim Anderson’s version of Japanese food, through a vegan lens. Also on hand to add even more flavour are vegan sausages, jalapenos, garlic, lime and hot chilli sauce. And there are also a couple of different recipes for a basic vegan dashi, using dried mushrooms instead of tuna-based katsubuoshi. And it also sums up Vegan Japaneasy really well, as a cookbook full of strong flavours that come together in the best way. The introduction gives a brief personal history, ending with three maxims for approaching vegetarian Japanese cooking: Take your time and cook with precision; enjoy the ingredients; and look into your heart through the food.