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. Kabocha 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.