Japan Book

Vegetarian eating is a natural for Japanese cuisine, which has long embraced fresh vegetables, soyfoods, rice, noodles, and naturally tangy and savory accompaniments. In the Japanese culinary tradition, thoughtful attention is given to each element of a meal and to each ingredient that graces the table. The characteristically simple preparation and elegant serving arrangements highlight the natural grace of wholesome foods such as shiitake mushrooms,soybeans, eggplant, cabbage, broccoli, and sea greens, allowing their unique flavors to shine.

In The Vegetarian Table: Japan, renowned chef and cookbook author Victoria Wise turns her hand to the classics of Japanese vegetarian cuisine and adds her own delightful new specialties. From everyday favorites such as Red or White Miso Soup, Vegetable Tempura, or Sweet Simmered Kobocha Squash to special-occasion treats like New Year's Rice wtih Chestnuts and Mizuna or delicious Moon-Viewing Noodles with Soft-Cooked Quail Eggs, these exquisite dishes will add sparkle to any vegetarian repertoire.