ISBN: 1580089550
EAN13: 9781580089555
Language: English
Release Date: Oct 19, 2010
Pages: 304
Dimensions: 1.1" H x 9.7" L x 9.6" W
Weight: 3.15 lbs.
Format: Hardcover

Kansha: Celebrating Japan's Vegan and Vegetarian Traditions [A Cookbook]

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Book Overview

The celebration of Japan's vegan and vegetarian traditions begins with kansha--appreciation--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 Read More chevron_right

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