"[Kano's] preparations [are] simple, even humble, yet exquisite and explosively flavorful." -Mark Bittman, The New York Times
In this book, she shares 80 delicious, easy-to-make plant-based recipes, illustrated with mouthwatering photographs, including:
Sweet Potatoes in Spicy Sichuan Sauce Miso-Stuffed Baked Tomatoes Herb-Roasted Daikon Radish Mini Broccoli Burgers with Spicy Tomato Sauce Traditional Kyoto-style Eggplant Pickles Creamy Yoghurt Soup with Fermented Cucumber Pickles Kano’s recipes turn everyday vegetables like tomatoes, cucumbers, pumpkin, cabbage, zucchini and potatoes into culinary delights through the use of 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!
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