An introduction to Japanese vegetarian cooking focuses on fresh in-season produce and making use of scraps for environmental benefits, in a collection that includes such options as Skillet-Scrambled Tofu with Leafy Greens and Festive Flower Sushi Rolls.
The first book to introduce Japanese vegetarian and vegan cooking to Western cooks, from 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.
The movements toward using seasonal ingredients, cooking mindfully, and eating healthfully converge in Kansha. In this beautifully photographed volume, author Elizabeth Andoh teaches readers how to cook with kansha, or “appreciation”—nothing, not even vegetable peels, goes to waste in the kansha kitchen. Influenced by Buddhist temple food, the 100-plus recipes (all are vegan) employ traditional techniques and ingredients to create dishes with the clean, pure flavors that define Japanese cuisine. They range from weeknight fare (Skillet-Scrambled Tofu with Leafy Greens) to preparations for special occasions (Festive Flower Sushi Rolls). Andoh’s rich commentary, detailed recipes, and deep knowledge of Japanese cooking help readers create culinary harmony in every meal.
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