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Synopses & Reviews
Warming soups and slurp-able noodles. Refreshing vegetable sides. Indulgent street foods. Adorable bite-size desserts.
Japanese French chef Julia Boucachard grew up devouring all of the above. When she went vegan, she was determined not to give up any of her childhood favorites. In Vegan Japan, she shows that cooking nourishing, flavor-packed plant-based Japanese food doesn’t have to be complicated.
With an emphasis on seasonality, balanced flavors, and simple techniques, this is her plant-based celebration of Japanese cuisine and the myriad vegetables that make their way onto the Japanese plate. Inside, you’ll find:
- The classics, including Kabocha Stew, Miso Butter Ramen, Yakisoba, Onigiri, Gyoza, Melon Pan, and many more
- Yoshoku (Western dishes given playful Japanese spins) like Napolitan and Japanese Potato Salad
- Cleverly veganized takes on meat and seafood dishes like Karaage and Maguro Don
- Even-better-homemade condiments and sauces such as Ponzu Sauce, Mentsuyu, and Japanese Mayonnaise
- Plus tempting street foods, wholesome vegetable sides, sweet desserts, and an illustrated guide to must-have Japanese pantry staples
With beautiful photography and charming illustrations throughout, Vegan Japan is your one-stop ticket to authentic plant-based Japanese home cooking.
Review
"Vegan Japan proves that anyone can cook irresistible plant-based Japanese food at home. Julia Boucachard has taken the Japanese classics she grew up with, like yakisoba and ramen, and created plant-based alternatives that are both easy and delicious. With an overview of essential ingredients to make shopping a breeze, Vegan Japan is an excellent introduction to Japanese home cooking for amateurs and expert chefs alike." -John Robbins, best-selling author and president of the Food Revolution Network
"Vegan Japan, with its delightful assortment of authentic Japanese recipes, recognizes that eating plant-based is the most efficient way to nourish ourselves and encourages us to explore foods that are tasty and satisfying, and also good for animals, people, and the planet." -Gene Baur, cofounder of Farm Sanctuary and coauthor of Living the Farm Sanctuary Life
"What a gem of a cookbook. With its treasure trove of wholesome and delicious recipes, beautiful photography, and fun illustrations, this book deserves a spot in any cookbook collection." -Kim-Julie Hansen, founder of Best of Vegan and author of Vegan Reset
About the Author
Julia Boucachard grew up splitting her time between Tokyo and France. After becoming vegetarian and then vegan, she found her restaurant choices drastically limited. After earning a degree in biology and a master’s degree in environment she became a self-taught cook, starting a catering business before opening the Mori Café in Paris, where she shares plant-baed recipes inspired by the food of her childhood.