Japanese style plant-based cooking : amazing vegan recipes from Japan's leading macrobiotic chef and food writer
(Book)

Includes index.

Yumiko Kano is one of Japan's best-known macrobiotic chefs and food writers and has devoted her life to celebrating the flavour, versatility and nutritional benefits of a plant-based diet. This book is the latest in a series of over 30 cookbooks featuring her "no meat, no eggs, no dairy, no sugar" recipes--and the first to appear in English! Kano's recipes have previously been featured in the New York Times and many other Western publications. In this book, she shares 80 delicious, easy-to-make plant-based recipes, illustrated with mouthwatering photographs, Kano's recipes turn everyday vegetables like tomatoes, cucumbers, pumpkin, cabbage, zucchini and potatoes into culinary delights using traditional fermented Japanese ingredients like soy sauce, miso, sake and mirin. She includes a chapter devoted entirely to pickling and fermenting vegetables, with explanations of the equipment and processes used, along with 20 easy-to-make pickling recipes. In addition, she provides many valuable tips on traditional Japanese cooking methods including boiling, sauteing and grilling. This is a landmark reference that every vegan and vegetarian cook will want to have on their shelf!