Vegan Recipes From Japan

Discover the art of Japanese vegan cuisine with 'Vegan Recipes From Japan.' This exquisite cookbook guides you through the delicate world of Japanese Kaseki, a traditional multi-course dining experience that emphasizes vegetarian ingredients aligned with Zen philosophy. Author Malte Härtig, an expert in Japanese cooking, offers over 250 pages filled with seasonal vegetable recipes and essential Japanese ingredients like miso, soy sauce, and mirin. Perfect for those who appreciate mindful cooking, each recipe showcases simple techniques that highlight the natural flavors of fresh produce sourced from local markets. Vegan alert! The dishes are crafted to be light yet nourishing, ensuring a fulfilling culinary experience that nurtures both body and soul. This unique cookbook not only teaches you how to prepare exquisite vegan meals but also provides cultural insights and entertaining tales from Japan, making it a must-have for food enthusiasts. Whether you’re a seasoned chef or a beginner, ‘Vegan Recipes From Japan’ opens up a treasure trove of delicious and healthy plant-based recipes. Transform your kitchen into a Japanese retreat, explore vegan Japanese dishes, and enrich your cooking repertoire with this one-of-a-kind cookbook.

Authors: Malte Hartig, Jule Felice Frommelt Publisher: Grub Street
Bind: hardback
Dimensions: 170 x 240 mm
Pages: 250
Publication Date: 20-11-2020

This is more than a cookbook of Japanese cuisine. Malte Härtig is an expert in Japanese Kaseki cuisine. Today the term is used for a special style of a light multi-course menu consisting of 7-10 different courses in a Japanese restaurant. It is a particularly light meal that is strictly vegetarian in accordance with its origin from the Zen philosophy. Particular care is taken in the selection of ingredients and prepared in such a way that their own taste is emphasized. The recipes are accordingly simple, but excellent in combination and taste. The vegetables are prepared according to the seasons from the garden or weekly market, with few ingredients. This cookbook combines local vegetables and fruits, rice and other cereals with Japanese ingredients such as miso, soy sauce, sake, the sweet wine mirin or the soup stock dashi and prepared using Japanese cooking techniques, such as tempura, Japanese-style barbecue way. They are simple and light, nourish body and soul and open up a new perspective on cooking and how we deal with food. The accompanying text illuminates the cultural background of the recipes and tells entertaining stories from the land of the rising sun. When a philosopher and trained chef team up with a gardener and food photographer, you can expect something special.