Celebrating Japan's Vegan & Vegetarian Traditions

Book - 2010
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This first book to introduce Japanese vegetarian and vegan cooking to Western cooks is written by an authority on Japanese cuisine. With its range of elegant and satisfying recipes, "Kansha" will appeal to anyone with an interest in the food of Japan.
Publisher: Berkeley : Ten Speed Press, c2010
Edition: 1st ed
ISBN: 9781580089555
Branch Call Number: 641.5952 An248k 2010
Characteristics: vii, 296 p. : col. ill. ; 25 cm
Additional Contributors: Beisch, Leigh


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Dec 15, 2015

Although I wasn't able to try out any of the foods, this book was phenomenal. Absolutely fantastic.

Jul 27, 2012

This is definitely for the adventurous. The food is so different, and somewhat labour intensive, but interesting. There is a new asian vegetable I'm not familiar with that I will try to find in the Chinese grocery, that you can eat raw.

ksoles Sep 14, 2011

Kansha roughly translates as "appreciation," a cooking philosophy that encourages mindfulness, emphasizes nutrition and wastes nothing. This book contains a myriad of Japanese vegan recipes complete with gorgeous photos and an in-depth explanatory section on ingredients and kitchen tools.

Andoh's previous compendium, "Washoku," includes egg and meat-based dishes but "Kansha" enters the world of mock-mackerel sushi, goya (bitter melon) stirfry and steamed soy milk custard. Obtaining more obscure ingredients like burdock root and umeboshi (pickled plums) may prove difficult but, even if you never cook anything from the book, "Kansha" still provides a wealth of information for anyone with an interest in Japanese food and culture.


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