Japanese

Rough Night Rice

Believe it or not, Japanese cuisine, in general, is actually quite vegan-friendly, and many dishes can be made vegan with just a simple substitution or two. You can enjoy the same big, bold, salty-sweet-spicy-rich-umami recipes of modern Japanese soul food without so much as glancing down the meat and dairy aisles. And best of all, it’s super-easy to make!

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 Agedashi Tofu, to clever vegan conversions including Cauliflower Katsu Curry, Rough Night Rice, French Onion Ramen and Mapo 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!

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Tamago-sando with miso mayonnaise

Tamago-sando with miso mayonnaise (Egg Sandwich)

Tamago-sando with miso mayonnaise (Egg Sandwich), excerpted from The Japanese Table by Sofia Hellsten. (C) 2020 Reproduced by permission of Hardie Grant. Photography by Sofia Hellsten.

The Japanese TableIn The Japanese Table, Sofia Hellsten celebrates her love of Japan with the simple recipes that are the backbone of Japanese home cooking.

Based on the ichijuu-sansai tradition—which literally means ‘one soup, three dishes’—uncomplicated, delicious small plates are served with steamed rice and can be enjoyed at any time of day. Each ingredient is treated like royalty, and recipes include Onigiri, Clear shiitake soup, Soy-pickled eggs and Sweet miso cod.

With suggestions on how to build the perfect meal, as well as easy-to-find ingredients and quick methods, The Japanese Table will inspire you to make Japanese food your everyday staple.

The Japanese Table: Small Plates for Simple Meals is available at Amazon.com an Indigo.ca. (more…)

Ahi Poke Bowl

Ahi Poke Bowl, Sushi Master: An expert guide to sourcing, making and enjoying sushi at home by Nick Sakagami, Photography by Kristin Teig.

Ahi Poke Bowl, Sushi Master: An expert guide to sourcing, making and enjoying sushi at home by Nick Sakagami, Photography by Kristin Teig.

Nick Sakagami, the only person outside of Japan to earn the designation osakana meister, introduces the fundamentals of sushi, starting with the fish.

Photography from Tokyo’s Tsukiji fish market offers an inside look at where most of our tuna comes from, and a deep dive into the tools, techniques, and etiquette of sushi ensure you’ll never look at a California roll the same way again.

Expert recipes from Sakagami’s favourite international sushi chefs and clients include variations of:

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Tuna kokoro bowl

Tuna kokoro bowl, The Wagamama Cookbook, Photography by Howard Shooter

Tuna kokoro bowl, The Wagamama Cookbook, Photography by Howard Shooter

wagamama restaurants are a global brand with restaurants worldwide in the UK, USA, Austria, Belgium, Bulgaria, Denmark, France, Italy, Netherlands, Norway, Slovakia, Spain and Sweden as well as UAE and New Zealand.

Feed your Soul includes more than 70 tempting recipes inspired by restaurant favourites. The dishes have been designed for every occasion, from rapid weekday meals to slow-cooked ramens and the art of making gyoza. Sections include The Basics, Lighter Meals, Nourish your Soul and Small Plates.

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