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

A celebration of Japan's vegan and vegetarian traditions with 100 vegan recipes.

Kanshais 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 ofkansha, 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, withkanshaas credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics fromshōjin 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).
 
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.ACKNOWLEDGMENTS  VI
INTRODUCTION  1
 
Rice  8
Noodles  50
Stocks and Soups  72
Fresh from the Market  90
The Well-Stocked Pantry  128
Mostly Soy  154
Tsukemono  190
Desserts  222
 
A GUIDE TO THE KANSHA KITCHEN  241
A CATALOG OF TOOLS AND TECHNIQUES  241
A CATALOG OF INGREDIENTS  253
INDEX  286&ldqulC*