Japanese Vegetarian Cooking: From Simple Soups to Sushi

by Patricia Richfield

Filled with more than 100 recipes for healthful Japanese food that can be prepared in Western kitchens with no special skills, this book also includes information on techniques as well as a glossary of Japanese ingredients and utensils. The recipes range from simple, flavorful soups, rice, tofu, and soybean dishes to drinks and elegant vegetarian sushi.

Genres: Cookbooks

176 pages, Paperback

First published March 1, 1996

Reviews

[Carol · Rating 5 out of 5]

Great book! Did you know that people in the west have the longest life expectancy in the world --82 yrs. for a female and 76 yrs. for a male -- largely attributed to their diet of high fiber, low calorie, low fat content, high vitamin, mineral and delicious! Japanese diet consists of fresh seafood, various seaweeds (which contain all the nutrients required by human beings -calcium, iron, protein, essential trace elements and abundance of vitamins including B12), plus plain rice, crunchy salt pickles and fruit for dessert. They also take time to enjoy their meals. In the morning the usual breakfast is plain white rice, pickled vegetables and miso soup. Lunch is eaten away from home (work). If they bring lunch it is in their bento (lacquered lunch box) they have 2 sections: rice & okazu means "to accompany the rice" -savory vegetables. If they buy their lunch, Sushi bars are a favorite destination. Mid afternoon tea is taken both at home or in a restaurant. In the evening (after taking their hot bath for rest and relaxation) they eat with the family. The main meal of the day is the evening meal. No main dish but several small courses of protein and vegetables with soup, rice and pickles. Also a page on how to use chopsticks and never, ever stick them into your rice to stand them up --as this is a sign of death in Japan.

We love miso soup, Sushi rolls and most vegetarian rolls like avocado, sweet potato. I look forward to making these dishes at home. Great recipes!!

[Laura · Rating 5 out of 5]

Ben made two recipes from this book tonight. EXCELLENT!