This book sounds fantastic. Although I am not vegetarian, I don’t eat fish. When I went to Japan in November I did have to go quite a bit of fish dodging. I’d love to create the flavours I had at home and make them vegan. Reply The book is great for beginners as it starts by helping you put together an ideal pantry for Japanese cooking and then holds your hand as you combine the wonderful flavors you’ve just brought into your home. So what are the recipes in Vegan Japaneasy like? They start with an interesting and often funny introduction, followed by a list of ingredients and method. And as you’d expect from a book with ‘easy’ in the title, everything seems pretty straightforward to make.

Next up is a section on essential vegan Japanese ingredients. There are a lot of traditional Japanese elements that you can use to up the tastiness and eliminate animal products. Obviously things like tofu and soy sauce, but also rice vinegar, miso and mirin. I haven’t come across any ingredients that I couldn’t find at a bigger grocery store, or at an oriental supermarket (if you live near one).Japanese comfort food is delightfully rich in savory umami flavors and allows for a wonderful breadth of ingredients that’s pleasantly rare and modern when compared to other comfort food classics. It’s with a heavy heart that I’ve gotta say this recipe doesn’t work for me...The method seems all wrong for a start. There isn’t enough time given to properly cook the celeriac through... Full review As well as having recipes for all of your favorites, this book also has a number of fresh twists on classic choices, meaning that you’ll never get bored of sushi again! To be honest, this is barely a recipe. Boil the soba noodles according to the instructions and serve with his vegan tsuyu sauce. Zaru soba is one of my favorite "bachelor meals" so I didn't really need instructions, but I'm a completionist and think I might end up making everything in this book. This was much better than buying store bought tsuyu sauce, and about as easy.

This is the last rice recipe in this roundup – and one that most, if not all, Japanese people love! Miso soup, or misoshiru (味噌汁), is one of Japan’s most famous dishes. While a traditional miso soup is usually made using a mixture of dashi and miso paste, my mother’s recipe simply uses water and awase miso paste. This is not a shojin ryori cookbook. Mr. Anderson explains that this traditional Buddhist temple food is “intrinsically linked to bigger concepts of balance, spiritual well-being, asceticism, seasonality and mindfulness that [he] couldn’t do justice to.” Free UK delivery Tap into Japan's vegan friendly cuisine. Enjoy the salty-sweet-spicy-rich-umami flavours with Tim Anderson's super easy recipes. In Vegan JapanEasy, Tim Anderson taps into Japan's 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 don't 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 you'll be spoilt for choice!

Recipes From Vegan Japaneasy

I’m essentially a lazy cook. I’m not great with long, complex process, fiddly techniques and extended ingredients lists that exhaust me just reading them. And I adore Japanese food in all its complexity and umami and brightness and lightness of touch. Vegan Japaneasy panders to me, my laziness and my craving for Japanese food whilst coincidentally being entirely vegan. It’s a wonderful, exciting, imaginative book and I’m excited to cook more from it. Recipes From Vegan Japaneasy

It’s a traditional Japanese dessert (called wagashi) that can be found in convenience stores, supermarkets, yatais (street vendors), in the food court section of department stores, specialty stores, and on the menu of some traditional Japanese restaurants. GET THE RECIPE Mochi

Tantanmen is the Japanese version of Chinese dan dan noodles which are noodles and ground meat tossed in a fiery sauce. The main difference between the two is that the Japanese version is barely spicy. That’s because Japanese food in general is quite mild compared to other cuisines such as Chinese, Korean, or Indian. With the plant based movement gaining traction in big cities like Tokyo and Osaka, more and more vegan restaurants have been popping up. There’s even a vegan ramen shop that just opened in the small town where my mother lives, which is surrounded by rice paddy fields! And since Ben and I quit eating red meat and poultry 5 years ago, it’s made our yearly trips to the land of the rising sun much more exciting!

Some recipes are inspiring but most of them rather basic. I think it could be a great present for someone who has very basic coking skills and is venturing into the plant-based food world. What makes her soup so delicious is the amami, which is Japanese for sweetness, coming from the onions slices that are boiled in the water until they are melt-in-your-mouth tender. The miso paste is added just before serving so the delicate flavors don’t get ruined by the rolling boil of the water. This is one my favorite miso soups of all time! GET THE RECIPE Edamame with Soy and Sesame Sauce Such an easy comfort meal! Tantanmen is a Japanese take on Sichuan Dan Dan noodles. It’s typically served spicy with traditional Asian vegetables, minced pork and a green onion garnish, but the vegan version is better! Picture perfect ramen noodles swimming in a creamy sesame broth, served with spicy tofu crumbles and fresh vegetables.

Other cookbooks by this author

Bei der ostasiatischen Küche hat man oft das Gefühl, dass die Rezepte furchtbar kompliziert sind und nie so werden können, wie im Restaurant. Auch die Zutaten sagen einem zu Beginn gar nichts, da ging es mir vor einigen Jahren genauso, als ich anfing mich für die Küche zu interessieren. Aber mir der Zeit habe ich gemerkt, dass es eigentlich sehr einfach ist und sich viele Dinge (von Zutaten bis Zubereitung) immer wiederholen.