VEGAN JAPANEASY: OVER 80 DELICIOUS PLANT-BASED JAPANESE RECIPES
Vegan From My Head To-Ma-Toes
From the publisher
Japanese cuisine: Fatty tuna! Wagyu beef! Pork broth! Fried chicken! Squid guts! It's a MINEFIELD for mindful vegans. OR SO IT SEEMS.
In reality, there's an enormous amount of Japanese food that is inherently vegan or can be made vegan with just a few simple substitutions. And it's not just abstemious vegan Buddhist temple fare (although that is very lovely) - you can enjoy the same big, bold, salty-sweet-spicy-rich-umami flavors of Japanese soul food without so much as glancing down the meat and dairy aisles.
Because Japanese cooking is often inherently plant-based, it's uniquely vegan-friendly. The oh-so satisfying flavors of Japanese cuisine are usually based in fermented soybean and rice products, and animal products were seldom used in cooking throughout much of Japanese history. Yes, there is fish in everything, in the form of dashi, but you can easily substitute this with a seaweed and mushroom-based version that's every bit as delicious. This book won't so much teach you how to make dubious 'vegan versions' of Japanese meat and fish dishes - because it wouldn't be good, and there's no need! Instead, Vegan JapanEasy will tap into Japan's wealth of recipes that are already vegan or very nearly vegan - so there are no sad substitutions and no shortcomings of flavor.
From Chef Scott
I think what I love most about this cookbook is how accessible the recipes are. Ingredients are readily available in most supermarkets. The recipes are clear and straightforward. And, many of the techniques are easily transferrable to your own recipes: a soy-mirin-ginger marinade is now one of my weeknight go-to moves.
Do Good, For Yourself and For Others
And remember - a portion of every sale goes to fight childhood hunger. So go ahead, unlock your culinary genius!™
— Chef Scott
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