Japanese style plant-based cooking Amazing vegan recipes from Japan's leading macrobiotic chef and food writer
Book - 2024
"Yumiko Kano, one of Japan's best-known macrobiotic chefs and food writers, has devoted her life to celebrating the flavor, versatility and nutritional benefits of a plant-based diet. In this book --her first to appear in English-- she shares 80 delicious, easy-to-make plant-based recipes, including 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." --
- Subjects
- Genres
- cookbooks
recipes
Cookbooks
Recipes
Livres de cuisine
Recettes - Published
-
Tokyo :
Tuttle Publishing, an imprint of Periplus Editions (HK) Ltd
[2024]
- Language
- English
Japanese - Main Author
- Other Authors
- Item Description
- Includes index.
- Physical Description
- 112 pages : color illustrations ; 27 cm
- ISBN
- 9784805317457
9781462924615
- Vegetables and Me
- Vegetables Can Be the Stars of the Meal!
- Maximize the Flavor of Your Vegetables
- Seasonings
- Preparation Methods
- Cutting Methods
- Glossary of Japanese Ingredients
- Making the Most of Your Vegetables
- Salt-steamed Green Beans
- Green Bean Japchae
- Snow Peas with Chili Oil
- Sugar Snap Pea Salad with Ume Dressing
- Kabocha Squash Spring Rolls
- Pan-fried Turnips with Sesame
- Cauliflower Soup with Soy Milk and Sake Lees
- Korean-style Mustard Green Salad
- Miso and Mushroom Stuffed Cabbage
- Stir-fried Cabbage and Soybeans with Cumin
- Nepalese Cucumber Curry
- Whole Browned Cucumbers with Salsa
- Crunchy Bitter Melon Rings
- Crispy Burdock Chips
- Gyoza Dumplings with Komatsuna
- Komatsuna Ohitashi with Chinese Yam
- Sweet Potato in Spicy Sichuan Sauce
- Pan-fried Taro Root with Herbed Breadcrumbs
- Pressed Sushi with Tofu and Shiso Leaves
- Potatoes Baked with Sansho Pepper
- Buchimgae with Chrysanthemum Greens
- Thai Som Tarn Zucchini
- Daikon Radish Gochujang Stew
- Herb-roasted Daikon
- Daikon Pepper Steaks
- Daikon Katsu
- Sweet and Salty Onions with Pressed Barley
- Red Onion Lemon Pilaf
- Boy Choy and Tofu with Sesame
- Stir-fried Tomatoes and Natto
- Miso-stuffed Baked Tomatoes
- Cherry Tomato and Okara Dip
- Baked Eggplant Dip
- Eggplant Braised with Mushroom Sauce
- Mexican-style Eggplant and Okra Stew
- Broccolini Marinated in Kombu
- Garlic Chive Dip
- Carrots with Umeboshi Plum
- Curried Carrots with Cashews
- Sesame-flavored Carrot Dip
- Leek Soup with Mochi Rice Cakes
- Miso-Marinated Green Onion and Grapes
- Salt-braised Napa Cabbage
- Chinese-style Steamed Napa Cabbage with Ginger, Soy and Sesame
- Napa Cabbage Acqua Pazza
- Napa Cabbage Salad with Ponzu Dressing
- Stir-fried Basil with Miso
- Parsley and Sprouted Brown Rice Salad
- Kabayaki-style Bell Peppers
- Whole Bell Peppers Braised with Ginger
- Broccoli Crumble
- Broccoli Crumble Spaghetti
- Broccoli Burgers with Miso Sauce
- Broccoli Pakoras
- Jellied Spinach and Mushrooms
- Hot and Sour Spinach Soup
- Indian-style Mizuna Greens
- Spanish-style Radishes in Garlic
- Leaf Lettuce Stir-fried with Garlic
- Pickling: Preserved Goodness
- The Appeal of Pickling
- How to Preserve and Store Foods Well
- How to Enjoy Pickled Vegetables
- Tomatoes in Syrup with Ginger
- Tomatoes in Syrup with Ginger and Soda
- Fermented Tomato Sauce
- Summer Vegetable Curry with Fermented Tomato Sauce
- Cherry Tomatoes Pickled in Miso
- Cucumber Narazuke Pickles
- Lacto-fermented Cucumber Pickles
- Creamy Yogurt Soup with Cucumber Pickles
- Vegan Cucumber Kimchi
- Stir-fried Vegan Cucumber Kimchi with Tofu
- Eggplant Shibazuke Pickles
- Eggplant Pickled in Amazake
- Thinly Sliced Pickled Eggplant
- Pickled Eggplant Horsd'Oeuvre
- Pickled Bell Peppers and Shiso
- Tofu with Pickled Bell Peppers and Shiso
- Lightly Pickled Iceberg Lettuce
- Vegan Napa Cabbage Kimchi
- Nepalese Daikon Pickles
- Cabbage and Water Kimchi
- Salted Rakkyo-style Leeks
- Index of Recipes by Main Ingredient