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Kansha: Celebrating Japan's Vegan and Vegetarian
Traditions [A Cookbook]
BOOK DETAIL
Hardcover: 304 pages Publisher: Ten Speed Press; 1st Edition edition (October 19, 2010) Language: English
ISBN-10: 1580089550 ISBN-13: 978-1580089555 Product Dimensions: 9.8 x 1 x 9.8 inches Shipping
Weight: 3 pounds (View shipping rates and policies) Customer Reviews: 4.4 out of 5 stars88 customer
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Book Description
A celebration of Japan's vegan and vegetarian traditions with 100 vegan recipes. 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. The spirit of kansha, deeply rooted in Buddhist philosophy
and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying
meals that avoid waste, conserve energy, and preserve our natural resources. In these pages, with
kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted
vegan recipes. She has culled classics from shōjin ryōri, or Buddhist temple cuisine (Creamy
Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted
Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-
Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare
(Eggplant Sushi, Tōfu-Tōfu Burgers). Decades of living immersed in Japanese culture and years
of culinary training have given Andoh a unique platform from which to teach. She explains basic
cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate
waste, and speed meal preparation. Then she demystifies ingredients that are staples in Japanese
pantries that will boost your kitchen repertoire—vegan or omnivore—to new heights.

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