Japanese cuisine is quite vegan-friendly, asserts Tim Anderson, the owner of London restaurant Nanban and twenty-year student of the cuisine. This collection of simple, everyday recipes backs up his argument pretty persuasively.
After providing 3 different vegan versions of dashi, the broth that is a fundamental element of Japanese cooking, Anderson sets off with an impish sense of humor (restricted to the headnotes) as he presents a series of attractive and interesting dishes. Some are highly traditional and others capture the spirit of innovation one might expect to find in a hip Tokyo café. Kaboca squash braised in dashi with mirin and ginger; sweet miso-roasted beets; shiitake, onion, and potato stew; ramen salad with cherry tomatoes, mixed greens, avocado, and sesame. There is also a selection of vegan sushi, and an eye-opening dessert chapter (soy sauce butterscotch brownies!).
Attractive and practical.
Hardcover. Color photographs throughout.
Stay Current with Our Newsletter
Join our mailing list to learn about new releases, special offers, and great events.