For a limited time we have copies signed by Nancy Singleton Hachisu.
In this handsomely designed book, more than 250 recipes for vegetarian, often vegan food from Japan are presented by Nancy Singleton Hachisu, an American who has lived in the country since 1988.
Hachisu links the country's vegetarian traditions to its religious practices, particularly Buddhism and Shinto, as well as to its emphasis on seasonal progression. While the recipes themselves often have short headnotes, longer sidebars discuss important ingredients such as tofu, natto, mirin, and rice.
Anyone with an interest in Japanese cuisine will find many intriguing techniques and recipes here. For example:
- Salt-massaged eggplant ("an appealingly spongy consistency that is especially welcome in the summer")
- A salad of cucumbers, tomatoes, and celery in a curry vinaigrette, topped with homemade potato chips
- Dashi-simmered tomatoes
The recipes are arranged in chapters which emphasize cooking methods such as stir-frying, steaming, or pickling. Symbols denote which are vegan, dairy-free, or nut-free, and the recipes names also appear in Japanese characters as well as transliterated.
Hardcover. Color photographs throughout.
