Easy, homey Japanese recipes—veganized! Chef Julia Boucachard brings the flavours of her childhood to plant-based cooking in Vegan Japan. With a focus on seasonality, balanced flavours, and simple techniques, she proves that nourishing, flavour-packed Japanese food doesn’t have to be complicated.

Inside, you’ll find:

• Classics like Kabocha Stew, Miso Butter Ramen, Yakisoba, Onigiri, and Gyoza
• Yoshoku (Western-inspired Japanese dishes) like Napolitan and Japanese Potato Salad
• Cleverly veganized takes on meat and seafood favorites like Karaage and Maguro Don
• Homemade condiments and sauces, including Ponzu, Mentsuyu, and Japanese Mayo
• Tempting street foods, wholesome vegetable sides, and sweet desserts

With stunning photography, charming illustrations, and an illustrated guide to must-have pantry staples, Vegan Japan is your gateway to authentic plant-based Japanese home cooking.

Mochi Filled with Sweet Red Bean Paste

Ichigo Daifuku

Season: Spring
Preparation: 1 hour
Cooking: 5-15 mins
Quantity: 6 daifuku

A mochi filled with sweet red bean paste. It is one of the most popular wagashi (traditional dessert), which can be found everywhere, even in konbini (japanese supermarket). There are several varieties, including ichigo daifuku which, as its name indicates, has a strawberry inside. The acidity of the fruit blends wonderfully with the anko sweetness, which makes this wagashi so delicious!

180g anko paste (see recipe p. 32)

6 large strawberries

Potato starch

100g glutinous rice flour

20 g of sugar

150 g of water

1. Separate the anko dough into 6 equal parts.

2. Completely wrap each strawberry in anko paste. Arrange them on a plate, trim and place in fridge.

3. On a clean work surface, spread apple starch of earth in a layer. This will allow the dough to be worked mochi.

4. In a bowl, mix the glutinous rice flour and sugar. Add the water and mix well. Cover the bowl.

5. For cooking, there are two techniques:

• In the microwave for 3 minutes at 500 W. Take out the bowl, mix using a wet spatula, then return to heat at 500 W for 1 minute 30 to 2 minutes. Mix again with a spatula. If the mochi dough is a little translucent, cooking is complete;

• In a bain-marie over high heat for 15 minutes.

6. Once the mochi dough is cooked, place it on your work surface sprinkled with potato starch. Cut it into 6 equal parts and sprinkle with starch. Crush them and spread them lightly to form a disc.

7. Remove the anko-coated strawberries from the refrigerator.

8. Sprinkle your hands with starch and place a ball in the middle of mochi. Close the mochi dough around the ball and close by pinching the ends of the dough (you can crush to stick the dough well). Add starch and reform into a nice round ball. Repeat for each mochi. Enjoy the day.