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Kansha

Celebrating Japan's Vegan and Vegetarian Traditions

Elizabeth Andoh

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Beschreibung

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

Kansha is 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 of kansha, 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, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from shojin ryori, 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, Tofu-Tofu 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.

ELIZABETH ANDOH is the American authority on Japanese cuisine. She has made Japan her home since 1967 and divides her time between Tokyo and Osaka, directing a culinary program called A Taste of Culture. Her book Washoku won the 2006 IACP Jane Grigson award for distinguished scholarship in food writing and was nominated for a James Beard Award.

Produktdetails

Einband gebundene Ausgabe
Seitenzahl 304
Erscheinungsdatum 01.11.2010
Sprache Englisch
ISBN 978-1-58008-955-5
Verlag KNV Besorgung
Maße (L/B/H) 25/25.3/3.3 cm
Gewicht 1376 g
Abbildungen farbige Abbildungen

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  • 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