One of the first books in a brand-new series, Reiko Hashimoto
introduces the incredibly varied world of vegetarian Japanese food.
Vegetarianism has long been a feature of the Japanese diet, and in
this book Reiko walks us through the history of vegetarianism in the
country, as well as providing tips on the key ingredients – such as
miso, tofu and seaweed – that are most used in Japanese vegetarian
cooking to help you create a mouth-watering Japanese vegetarian feast
at home. Alongside this, Reiko offers 70 delectable recipes including
traditional sushi and noodle dishes, such as gyoza dumplings, fried
tofu yakitori, nigiri zushi, tempura, tofu katsu curry and aubergine
and padron pepper with somen noodles. All recipes are accompanied by
stunning photography. Also in the series: India, Mexico and Italy
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Produktdetaljer
ISBN
9781472972965
Publisert
2021
Utgave
1. utgave
Utgiver
Vendor
Bloomsbury Absolute
Språk
Product language
Engelsk
Format
Product format
Digital bok
Forfatter