We use Google Analytics to see what pages are most visited, and where in the world visitors are visiting from. Kansha is an expression of gratitude for nature’s gifts and the efforts and ingenuity of those who transform nature’s bounty into marvelous food.

I loved this book--as a cookbook I did not read it cover to cover, but the whole introduction, list of ingredients, and cooked various recipes in the book. Some entries are concise, like the new book from popular London restaurant BAO, while others, like Magnus Nilsson’s The Nordic Cookbook, are magnificently sprawling and supremely challenging.So you end up with a plate full of a woody vegetable that’s blackened on the outside, but has only a superficial char. Recipes are divided by cooking style dressed, vinegared, deep-fried, simmered, steamed, stir-fried, grilled, pickled, and sweet alongside which Hachisu shares her expert knowledge of the ingredients, culture, and traditions of this unique culinary style. Some associate Japanese food primarily with noodle-based soups like udon and ramen, while mall food courts could lead others to believe that Japanese food is simply teriyaki chicken. Outside of Japan itself, Japanese food seems to me—an admitted novice when it comes to the country’s vast offerings—to be frequently oversimplified, subject to pigeonholing (or overemphasis on its “greatest hits”) in America and abroad. TL;DR: Japan: The Vegetarian Cookbook is another very solid geographic-based cookbook in Phaidon’s powerful lineup.

They start with an interesting and often funny introduction, followed by a list of ingredients and method. I’m Heidi – This site celebrates cooking, and aspires to help you integrate the power of lots of vegetables and whole foods into your everyday meals. With this cookbook, the idea is broad but focused, and its straightforwardness mirrors how author Nancy Singleton Hachisu feels about Japanese food.Japanese food equals sushi, some people think; others focus on the fried stuff, and don’t take the time to explore beyond tempura, karaage, and katsu. The truth is, the book doesn't quite hit the mark in *any* of these categories, but still--it's delicious looking food, with very accessible ingredients (if you live in a big city).