Kansha: Celebrating Japan's Vegan and Vegetarian Traditions [A Cookbook]Clarkson Potter/Ten Speed, 2012/02/28 - 304 ページ 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. |
他の版 - すべて表示
多く使われている語句
1/2 teaspoon aroma bamboo shoots bean jam beans blanched boil bowl broth carrot cold water color cooking cool cornstarch cups water daikon dish drain dried drizzle dry-roasted eggplant fine-mesh flavor flour foods fresh freshly fried tofu gently ginger glass jar gourd ribbons green hijiki inches Japan Japanese kabocha kampyo kansha kanten kitchen kombu konnyaku kosher salt liquid marinade milk mirin miso mixture myoga natto noodles nori nuka omusubi otoshi-buta ounces pancakes paper towels peels pickling pieces plastic wrap radish recipe refrigerator remove rice vinegar rinse roll room temperature saké salt sauce saucepan seasoned serving sesame oil sesame seeds sheets shiitake mushrooms shredded simmer skillet slices slightly soak soba softened soup soy milk soy sauce spoon stir stir-fry strainer strips sugar surface sushi rice sweet tablespoons tender texture thin tofu toss tsukémono udon vegan vegetables wakamé warm white rice yuba