DESCRIPTION:

Believe it or not, Japanese cuisine in general is actually quite vegan-friendly, and many dishes can be made vegan with just a simple substitution or two. You can enjoy the same big, bold, salty-sweet-spicy-rich-umami recipes of modern Japanese soul food without so much as glancing down the meat and dairy aisles. And best of all, its super-easy to make!

In Vegan JapanEasy, Tim Anderson taps into Japans rich culture of cookery that’s already vegan or very nearly vegan, so there are no sad substitutes and zero shortcomings on taste. From classics like Vegetable Tempura, Onigiri, Mushroom Gyoza and Fried Tofu in Dashi, to clever vegan conversions including Cauliflower Katsu Curry, French Onion Ramen and Sichuan-Style Hot and Numbing Tofu with Ancient Grains, you dont need to be vegan to enjoy these tasty recipes. Add to that some outrageously good drinks and desserts, like the Watermelon Mojito and Soy Sauce Butterscotch Brownies, and youll be spoilt for choice! With ingredients like tangy miso, savoury shiitake mushrooms and zingy ponzu, to name a few, who needs meat? So if you’re new to veganism, new to Japanese cooking, new to both, or you just want to expand your meat-free repertoire, this is the book for you!

American Tim Anderson won MasterChef UK in 2011, lives in London with his British wife, lived in Japan and studied Japanese food culture. He works as a freelance chef, culinary writer and consultant. He presents the radio show The Kitchen Cabinet and Jamie Olivers Food- and Drinks Tube and performs at various food festivals and stages. Tim is also a successful author and owner of the London restaurant Nanban.

• English

• Hardcover

• March 2020

• 208 pages