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Vegan JapanEasy: Over 80 Delicious Plant-Based Japanese Recipes
Japanese cuisine: Fatty tuna! Wagyu beef! Pork broth! Fried chicken! Squid guts! It's a MINEFIELD for mindful vegans. OR SO IT SEEMS. In reality, there's an enormous amount of Japanese food that is inherently vegan or can be made vegan with just a few simple substitutions. And it's not just abstemious vegan Buddhist temple fare (although that is very lovely) – you can enjoy the same big, bold, salty-sweet-spicy-rich-umami flavours of Japanese soul food without so much as glancing down the meat and dairy aisles. Because Japanese cooking is often inherently plant-based, it's uniquely vegan-friendly. The oh-so satisfying flavours of Japanese cuisine are usually based in fermented soybean and rice products, and animal products were seldom used in cooking throughout much of Japanese history. Yes, there is fish in everything, in the form of dashi, but you can easily substitute this with a seaweed and mushroom-based version that's every bit as delicious. This book won't so much teach you how to make dubious 'vegan versions' of Japanese meat and fish dishes – because it wouldn't be good, and there's no need! Instead, Vegan JapanEasywill tap into Japan's wealth of recipes that are already vegan or very nearly vegan – so there are no sad substitutions and no shortcomings of flavor.
208 pages, Hardcover
Published March 3, 2020
101 people are currently reading
1003 people want to read
About the author
Tim Anderson
150 books36 followersLibrarian Note: There is more than one author in the Goodreads database with this name.
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Displaying 1 - 30 of 52 reviews
July 1, 2022
Got this from the library with a view to buying. This author is an unbelievable idiot, I noticed some reviews mentioned he was annoying, unbearably so. I didn't think expect him to be so stupid. The recipes look good, if he hadn't been so idiotic towards his target audience I would have bought this book.
I opened this at two random pages, the first recipe involved peaches, he starts talking about peaches being like big sexy bums, looking so good they're like slutty bums. How can he think that's an acceptable thing to say? I flick past another that talks about schoolchildren having sex. I start reading another for chocolate chunks, he says
Maybe I shouldn't mention this in a vegan cookbook (my editor told me to 'tone down' the references to meat eating) but once I had the pleasure of cooking a nose-to-tail pork dinner..... So I pulled out all the stops cooking a (frankly insane) 15-course pork feast, and I even managed to include some pig in one of the desserts : chunks of dark chocolate with a sprinkle of shichimi chilli powder and bits of crunchy pig rind for texture...
What was it like before, if this is the toned down version? Does he think anyone will find this funny? What was his editor thinking of? So many people who would otherwise have bought this book must have given this a miss because of his infantile attempts at humour. Total idiot.
I opened this at two random pages, the first recipe involved peaches, he starts talking about peaches being like big sexy bums, looking so good they're like slutty bums. How can he think that's an acceptable thing to say? I flick past another that talks about schoolchildren having sex. I start reading another for chocolate chunks, he says
Maybe I shouldn't mention this in a vegan cookbook (my editor told me to 'tone down' the references to meat eating) but once I had the pleasure of cooking a nose-to-tail pork dinner..... So I pulled out all the stops cooking a (frankly insane) 15-course pork feast, and I even managed to include some pig in one of the desserts : chunks of dark chocolate with a sprinkle of shichimi chilli powder and bits of crunchy pig rind for texture...
What was it like before, if this is the toned down version? Does he think anyone will find this funny? What was his editor thinking of? So many people who would otherwise have bought this book must have given this a miss because of his infantile attempts at humour. Total idiot.
February 27, 2023
A white non-vegan dude appropriating Japanese culture with cringeworthy comments and „humour“.
I was deceived by the stunning graphic design and photography. Should‘ve checked out the author before buying this book.
I was deceived by the stunning graphic design and photography. Should‘ve checked out the author before buying this book.
July 23, 2021
Nice to find a vegan Japanese cookbook; this one has 80+ recipes, most of which have photographs. The author is a proprietor of a London Japanese restaurant, author of other cookbooks, and although he like to remind us he’s neither vegan nor vegetarian, he has still gathered some nice recipes for this book. The texts are written with humour, and each is, of course, easy, as he comments in so many variations (like “as I was writing this, the cat knocked over one of my plants and the wet dirt got everywhere and this is a hell of a lot easier than cleaning it up”, or “where’s the ‘not difficult’ emoji?”).
The beginning talks about MSG, essential ingredients, cooking rice, and some smaller tips. I noticed quite a few recipes with frying in them, but they are no majority, and most recipes are still without-ones. At least three fried rice recipes, but they are nicely different from each other. Some Chinese and Korean food loans are included, because that happens, but I like those cuisines also – and they’re vegan recipes too – so no problem. The drinks section is mostly ones with alcohol, and some desserts have also, but I think there was at least one where you can omit the alcohol and it will taste just fine, I’d guess :)
Some favorites:
Citrus-pickled radishes, Shiitake pickled in soy sauce, Tofu patties, Fried tofu in dashi, Kimchi and tofu gyoza filling, Garlicky mushroom and bamboo shoots gyoza filling, Kimchi miso hot pot, Shiitake onion and potato stew, Stir-fried cabbage and bean sprouts with ginger sauce, French onion ramen, Curry ramen, Ramen salad, Pesto udon, Portobello mushroom and onion ‘sukiyaki’ bowl, Red bean and chestnut jelly, Crunchy shichimi chocolate chunks ice (layer broken into chunks), Soy sauce butterscotch brownies (developed for Kikkoman originally by author), Green tea Arnold Palmer (a cool drink).
A good reading experience with plenty of recipes I wanted to make and taste; funny commentary and each recipe did seem quite easy (there was even one you can make when you know you’ll need something after being out drinking).
The beginning talks about MSG, essential ingredients, cooking rice, and some smaller tips. I noticed quite a few recipes with frying in them, but they are no majority, and most recipes are still without-ones. At least three fried rice recipes, but they are nicely different from each other. Some Chinese and Korean food loans are included, because that happens, but I like those cuisines also – and they’re vegan recipes too – so no problem. The drinks section is mostly ones with alcohol, and some desserts have also, but I think there was at least one where you can omit the alcohol and it will taste just fine, I’d guess :)
Some favorites:
Citrus-pickled radishes, Shiitake pickled in soy sauce, Tofu patties, Fried tofu in dashi, Kimchi and tofu gyoza filling, Garlicky mushroom and bamboo shoots gyoza filling, Kimchi miso hot pot, Shiitake onion and potato stew, Stir-fried cabbage and bean sprouts with ginger sauce, French onion ramen, Curry ramen, Ramen salad, Pesto udon, Portobello mushroom and onion ‘sukiyaki’ bowl, Red bean and chestnut jelly, Crunchy shichimi chocolate chunks ice (layer broken into chunks), Soy sauce butterscotch brownies (developed for Kikkoman originally by author), Green tea Arnold Palmer (a cool drink).
A good reading experience with plenty of recipes I wanted to make and taste; funny commentary and each recipe did seem quite easy (there was even one you can make when you know you’ll need something after being out drinking).
January 31, 2021
Made a few recipes from this and they were good. However, Tim Anderson's attitude towards veganism is infuriatingly patronizing and weird, and the stylistic tics of his writing are unbelieveably annoying - i can hardly bear to read it.
May 23, 2021
I was excited to spot this attractive book at my local library. But the content is so disappointing! I don’t think you need to be Japanese, or vegan, to write a vegan Japanese cookbook, but you should at least respect the subject you have decided to write a book about. The author seemed antagonistic towards veganism and it came across like he didn’t want to write this book at all. I don’t understand it. He stated that ramen can’t really be vegan, and went on a huge rant about sushi, and then seemingly begrudgingly gave some recipes in these categories. I don’t want to feel like the author doesn’t stand behind his recipes - why would I want to cook them?
He even wrote at one point that his editor told him to take out references to meat, and yet so much remains! I wonder how bad it started off if this is after a knowledgeable editor went through it. Great idea for a book, great design, disappointing content.
He even wrote at one point that his editor told him to take out references to meat, and yet so much remains! I wonder how bad it started off if this is after a knowledgeable editor went through it. Great idea for a book, great design, disappointing content.
March 10, 2022
Recipes are decent enough, but the tone of the book and the author's cringe worthy attempts at humour make it almost unreadable.
July 28, 2023
Not for me. But I love Faye Wong, and I also love 'Rough Night Fried Raisu'.
June 9, 2021
Tim Anderson durfte ich bereits im vergangenen Jahr durch sein Kochbuch “Tokyo” kennenlernen. Mir ist damals stark aufgefallen, dass die Rezepte oftmals Fisch oder Fleisch enthielten. Aus diesem Grund war ich auch sehr gespannt auf “Japan Easy Vegan”. Das Buch verspricht leckere japanische Küche ohne tierische Produkte. Das Cover hat mir persönlich sogar besser gefallen als das von seinem Buch “Tokyo”. “Japan Easy Vegan” lädt mit einem in warmen Farbtönen gehaltenen Cover direkt zum Loskochen ein. Das Buch besitzt außerdem einen wunderbar knalligen Farbschnitt.
Nach einer kurzen Einleitung, bei der sich der Autor und die Küche vorstellen, folgt eine Doppelseite über “Umami- Lieb & Teuer: Fleischaroma ohne Fleisch”. Danach kommt auch schon das Kapitel “Veganes in der Speisekammer”. Hier werden die sieben wichtigsten Bestandteile der japanischen Küche erläutert, sowie “elf weitere köstliche vegane japanische Leckereien”. Diese Übersicht hat mir persönlich sehr gut gefallen, da ich mich mit Sake, Mirin, Miso und co. nicht sehr gut auskenne.
Nachdem nun die wichtigsten Grundzutaten erklärt wurden, geht es auch schon mit dem Kapitel “Gewürze, Saucen & Dressings” richtig los. Hier werden beispielsweise vegane Alternativen zu Dashi erklärt, sowie andere Saucen, die bei manchen Rezepten benötigt werden.
Das nächste Kapitel behandelt “Snacks, Kleine Gerichte & Beilagen”. Hier findet man von “Süsskartoffeln mit getrüffeltem Ponzu” über “Mit Teriyaki-Sauce gegrillten Karotten” bis hin zu “Knuspriger Aubergine mit würziger Misosauce” alles.
Die einzelnen Rezepte sind immer ähnlich aufgebaut. Unter dem Rezeptnamen findet man eine Portionsangabe. Dann folgt eine kleine Einleitung und die Zutaten. Danach findet man die Instruktionen, die gut verständlich und relativ aus führig sind. Der Autor schreibt seine Rezepte immer mit einer Prise Humor, so kann man beim Lesen der Rezepte auch schon mal schmunzeln. Zum Schluss wird auch noch ein Schwierigkeitsgrad angegeben. Dieser ist in der Regel aber immer einfach oder so:
“Als ich diese Rezept verfasste, warf die Katze eine meiner Pflanzen um- feuchte Erde überall! Sie aufzuwischen war viel schwieriger, als diesen Eintopf zu kochen”
JAPAN EASY VEGAN, TIM ANDERSON, S.142 UNTEN
Diese Anmerkungen sind zwar humorvoll, jedoch fand ich es leider schade, dass es mir nicht gelungen ist, den wirklichen Schwierigkeitsgrad einzuschätzen, wenn jedes Rezept als leicht bezeichnet wird.
Nach den Beilagen und Snacks widmen wir uns den “Hauptgerichten”. In diesem Kapitel findet man zum Beispiel “Menchi Katsu” und das “Japanisches Selleriesteak”. Danach kommen noch die “Großen Reis- & Nudelgerichte”. Hier findet man, wie man anhand des Titel schon vermuten kann, verschiedenste Variationen an Reis- & Nudelgerichten. Beispielsweise eine “Portobello- Bowl” oder “Gebratener Reis alla Primavera”.
Den krönenden Abschluss liefert noch das letzte Kapitel mit “Nachspeisen & Drinks”. Von einem “einzigartige Pfirsichsorbet mit Sake”, bis hin zu “Schokoladenmousse mit betrunkenen Kirschen und in Miso gerösteten Pekannüssen” ist hier für jeden etwas dabei.
Insgesamt bietet “Japan Easy Vegan” eine Vielzahl an leckeren Rezepten, die einfach nach zu kochen sind. Das perfekte Buch für alle Liebhaber der japanischen Küche und die, die es noch werden wollen.
Nach einer kurzen Einleitung, bei der sich der Autor und die Küche vorstellen, folgt eine Doppelseite über “Umami- Lieb & Teuer: Fleischaroma ohne Fleisch”. Danach kommt auch schon das Kapitel “Veganes in der Speisekammer”. Hier werden die sieben wichtigsten Bestandteile der japanischen Küche erläutert, sowie “elf weitere köstliche vegane japanische Leckereien”. Diese Übersicht hat mir persönlich sehr gut gefallen, da ich mich mit Sake, Mirin, Miso und co. nicht sehr gut auskenne.
Nachdem nun die wichtigsten Grundzutaten erklärt wurden, geht es auch schon mit dem Kapitel “Gewürze, Saucen & Dressings” richtig los. Hier werden beispielsweise vegane Alternativen zu Dashi erklärt, sowie andere Saucen, die bei manchen Rezepten benötigt werden.
Das nächste Kapitel behandelt “Snacks, Kleine Gerichte & Beilagen”. Hier findet man von “Süsskartoffeln mit getrüffeltem Ponzu” über “Mit Teriyaki-Sauce gegrillten Karotten” bis hin zu “Knuspriger Aubergine mit würziger Misosauce” alles.
Die einzelnen Rezepte sind immer ähnlich aufgebaut. Unter dem Rezeptnamen findet man eine Portionsangabe. Dann folgt eine kleine Einleitung und die Zutaten. Danach findet man die Instruktionen, die gut verständlich und relativ aus führig sind. Der Autor schreibt seine Rezepte immer mit einer Prise Humor, so kann man beim Lesen der Rezepte auch schon mal schmunzeln. Zum Schluss wird auch noch ein Schwierigkeitsgrad angegeben. Dieser ist in der Regel aber immer einfach oder so:
“Als ich diese Rezept verfasste, warf die Katze eine meiner Pflanzen um- feuchte Erde überall! Sie aufzuwischen war viel schwieriger, als diesen Eintopf zu kochen”
JAPAN EASY VEGAN, TIM ANDERSON, S.142 UNTEN
Diese Anmerkungen sind zwar humorvoll, jedoch fand ich es leider schade, dass es mir nicht gelungen ist, den wirklichen Schwierigkeitsgrad einzuschätzen, wenn jedes Rezept als leicht bezeichnet wird.
Nach den Beilagen und Snacks widmen wir uns den “Hauptgerichten”. In diesem Kapitel findet man zum Beispiel “Menchi Katsu” und das “Japanisches Selleriesteak”. Danach kommen noch die “Großen Reis- & Nudelgerichte”. Hier findet man, wie man anhand des Titel schon vermuten kann, verschiedenste Variationen an Reis- & Nudelgerichten. Beispielsweise eine “Portobello- Bowl” oder “Gebratener Reis alla Primavera”.
Den krönenden Abschluss liefert noch das letzte Kapitel mit “Nachspeisen & Drinks”. Von einem “einzigartige Pfirsichsorbet mit Sake”, bis hin zu “Schokoladenmousse mit betrunkenen Kirschen und in Miso gerösteten Pekannüssen” ist hier für jeden etwas dabei.
Insgesamt bietet “Japan Easy Vegan” eine Vielzahl an leckeren Rezepten, die einfach nach zu kochen sind. Das perfekte Buch für alle Liebhaber der japanischen Küche und die, die es noch werden wollen.
May 17, 2020
I wish this site did half stars because ideally I’d give it a 3.5. On the whole it’s good it’s clear and everything I’ve made so far has been easy and tasty. However it’s simplicity is also its downfall certain points could be added just for someone to easily adjust recipes, such as how turn the heating down on the numbing tofu. Which was good but beyond numbing towards paralysing and I would love to try this recipe again but need to figure how to change gears on the chilli intensity! Also the kimchi could have had more instructions as it’s not as simple as that to make the cabbage sweat enough liquid and I had to go elsewhere for further advice.
The graphic design is fantastic and I love the gold leave and purple pages but again it’s high point is this books weakness. As it’s strength of graphics is let down by pretty basic food photography.
For a started in Japanese cooking it’s a winner and really is helping me build confidence in a whole new world of flavours. I do wish that Anderson had stuck more to the information, as he’s simple explanations are a treat. But he pairs this with cringeworthy statements like having an easy difficult rating at the bottom with statements like “so not difficult I could plotz”. What is intended to add personality to the book only manages to set my teeth on edge.
Having said all this I am passing recipes onto friends and everything I’ve cooked so far has been enthusiastically devoured by all.
The graphic design is fantastic and I love the gold leave and purple pages but again it’s high point is this books weakness. As it’s strength of graphics is let down by pretty basic food photography.
For a started in Japanese cooking it’s a winner and really is helping me build confidence in a whole new world of flavours. I do wish that Anderson had stuck more to the information, as he’s simple explanations are a treat. But he pairs this with cringeworthy statements like having an easy difficult rating at the bottom with statements like “so not difficult I could plotz”. What is intended to add personality to the book only manages to set my teeth on edge.
Having said all this I am passing recipes onto friends and everything I’ve cooked so far has been enthusiastically devoured by all.
January 11, 2021
I picked up a few recipes from here that I think I will try, nothing too complicated, mostly just add ons to existing recipes I already use.
Overall I wasn't a huge fan of the writing style introducing recipes. It just was too, almost, obnoxious. I'm now second-guessing my pronunciation of "sake." I take it from the way the author write that they are not vegan. Of course, you don't have to be vegan to write a vegan cookbook, but it sure helps. Talking about how you are a sushi purist and sushi isn't the right word for vegan sushi isn't very helpful to vegans (same goes to the word burgers). There are just some words in the world of cooking that don't (yet?) have vegan equivalents but that have recipes that can be veganized. It oddly felt like vegan-shaming in the middle of a vegan cookbook. Which is just rather strange.
If you've never cooked Japanese food, this is a good place to start. All the basic recipes are in here as well as an overview of typical ingredients used in Japanese cooking.
Overall I wasn't a huge fan of the writing style introducing recipes. It just was too, almost, obnoxious. I'm now second-guessing my pronunciation of "sake." I take it from the way the author write that they are not vegan. Of course, you don't have to be vegan to write a vegan cookbook, but it sure helps. Talking about how you are a sushi purist and sushi isn't the right word for vegan sushi isn't very helpful to vegans (same goes to the word burgers). There are just some words in the world of cooking that don't (yet?) have vegan equivalents but that have recipes that can be veganized. It oddly felt like vegan-shaming in the middle of a vegan cookbook. Which is just rather strange.
If you've never cooked Japanese food, this is a good place to start. All the basic recipes are in here as well as an overview of typical ingredients used in Japanese cooking.
August 3, 2023
I will take some recipes from the book but HOO BOY this guy was very uncomfortable writing a vegan cookbook, and really *really* wants you to know he is still a meat-eating man who is definitely a sexual person.
August 6, 2021
If you are looking for a serious authentic book written by a zen master who has been living in the foothills of Fuji, it may not be for you.
Vegan - Yes! This book is all vegan recipes, and offers people ways to cook vegan food that they might be unfamiliar with.
Japan - Yes! It talks about food from Japan and discusses some of the ingredients that *beginners* to Japanese cooking may be unfamiliar with (like dashi, kombu, yuzu). It's for people who didn't yet know they shouldn't boil miso.
Easy - Yes! The recipes are not complex, you can put them together for an evening meal. The ingredients are generally pretty easy to get hold of also.
This book seems pitched at young people new to plant based cooking and eating, or flexitarians starting off Veganuary looking to cut back on their animal consumption. It's good for quick reference and a step into the world of vegan Japanese food.
This book is useful if you want some mid-week meals that don't take a lot of prep time, and feel daunted by the thought of doing Japanese food without fish.
This is a handy book for someone who wants to cook for vegan or vegetarian friends/family but the mental load of poring through different recipes and working out substitutes puts them off. Reading the book gives you a bunch of recipes laid side by side which takes off the mental strain of checking if it's ok for that particular dietary requirement.
This is a good book for parents to get for their children heading off to college, and you're worried they'll just eat packaged ramen. At least with this book in their toolkit they might opt for fermented beans.
Many of the other reviewers are quick to point out this book is not written by a vegan or a Japanese person, which would give readers a different set of expectations. The conversational tone of the author is chatty - watch a video of him on YouTube and see if you like his personality.
Vegan - Yes! This book is all vegan recipes, and offers people ways to cook vegan food that they might be unfamiliar with.
Japan - Yes! It talks about food from Japan and discusses some of the ingredients that *beginners* to Japanese cooking may be unfamiliar with (like dashi, kombu, yuzu). It's for people who didn't yet know they shouldn't boil miso.
Easy - Yes! The recipes are not complex, you can put them together for an evening meal. The ingredients are generally pretty easy to get hold of also.
This book seems pitched at young people new to plant based cooking and eating, or flexitarians starting off Veganuary looking to cut back on their animal consumption. It's good for quick reference and a step into the world of vegan Japanese food.
This book is useful if you want some mid-week meals that don't take a lot of prep time, and feel daunted by the thought of doing Japanese food without fish.
This is a handy book for someone who wants to cook for vegan or vegetarian friends/family but the mental load of poring through different recipes and working out substitutes puts them off. Reading the book gives you a bunch of recipes laid side by side which takes off the mental strain of checking if it's ok for that particular dietary requirement.
This is a good book for parents to get for their children heading off to college, and you're worried they'll just eat packaged ramen. At least with this book in their toolkit they might opt for fermented beans.
Many of the other reviewers are quick to point out this book is not written by a vegan or a Japanese person, which would give readers a different set of expectations. The conversational tone of the author is chatty - watch a video of him on YouTube and see if you like his personality.
January 14, 2021
The book looks stunning. So pretty, so well designed, flawless. The content of the book however, is a different story.
Tim states at the beginning that he is not a vegan and it unfortunately shows throughout the book.
I don't mean to say that you must be vegan to write a plant-based cook book but it sure helps. At some points it even felt like he wasn't a fan of vegans at all, which is odd when you are trying to capitalize on veganism.
The author comes across oftentimes as a complete food snob and a know-it-all lecturing readers on how to pronounce "sake", for example. He is not even Japanese himself.
Some recipes are inspiring but most of them rather basic. I think it could be a great present for someone who has very basic coking skills and is venturing into the plant-based food world.
However, I would not recommend this book to any vegan that knows how to cook.
Tim states at the beginning that he is not a vegan and it unfortunately shows throughout the book.
I don't mean to say that you must be vegan to write a plant-based cook book but it sure helps. At some points it even felt like he wasn't a fan of vegans at all, which is odd when you are trying to capitalize on veganism.
The author comes across oftentimes as a complete food snob and a know-it-all lecturing readers on how to pronounce "sake", for example. He is not even Japanese himself.
Some recipes are inspiring but most of them rather basic. I think it could be a great present for someone who has very basic coking skills and is venturing into the plant-based food world.
However, I would not recommend this book to any vegan that knows how to cook.
August 29, 2021
Silly, irreverent, borderline offensive with great recipes!
I enjoyed most of this book and learned some new techniques. The pictures are beautiful. Not sure if I could replicate but it was fun to read.
I enjoyed most of this book and learned some new techniques. The pictures are beautiful. Not sure if I could replicate but it was fun to read.
August 20, 2022
Terrible tone, annoying author comments, but will still make a few of the recipes. Glad it was a library loan and not a purchase.
June 18, 2024
I like the recipes and as he is a western person who studied Japanese kitchen and worked there he knows the struggles western world people might have with getting incredients. I personally didn't mind the talk about meet as I am not hating meet I just choose not to eat it. So far I didn't came across any of the mentioned cringy parts, but maybe they removed them already or they didn't put them in the German translation. I lt could have been more recipes though! I think sushi and Tempura is so basic there is no need for it to be in the book.
December 11, 2024
Lo compré con la idea de animarme a cocinar más y buscar opciones más sanas pero divertidas, y me ha servido.
No te obliga a comprar ingredientes raros que solo vas a usar para una receta; es cocina práctica y del día a día, con productos que puedes encontrar en cualquier supermercado local. No obstante, el paseo al supermercado chino-japonés no te vendrá mal para tener una pequeña despensa con los cinco/siete esenciales que vas a utilizar para la mayoría de recetas.
Como introducción a la cocina, más allá de la japonesa, es una buena opción, ya que todas las recetas del libro (y te vas a cansar de leerlo) son muy fáciles de hacer. Personalmente me ha servido más de cara a hacer cenas originales o preparar algún entrante diferente que para platos principales. Aún así, hay varias recetas de ramen o de guisos que de cara a las estaciones frías, entran de maravilla.
Recomendado si sabes a lo que vas, si tienes más experiencia en la cocina vas a sentir que se queda escaso.
No te obliga a comprar ingredientes raros que solo vas a usar para una receta; es cocina práctica y del día a día, con productos que puedes encontrar en cualquier supermercado local. No obstante, el paseo al supermercado chino-japonés no te vendrá mal para tener una pequeña despensa con los cinco/siete esenciales que vas a utilizar para la mayoría de recetas.
Como introducción a la cocina, más allá de la japonesa, es una buena opción, ya que todas las recetas del libro (y te vas a cansar de leerlo) son muy fáciles de hacer. Personalmente me ha servido más de cara a hacer cenas originales o preparar algún entrante diferente que para platos principales. Aún así, hay varias recetas de ramen o de guisos que de cara a las estaciones frías, entran de maravilla.
Recomendado si sabes a lo que vas, si tienes más experiencia en la cocina vas a sentir que se queda escaso.
April 15, 2023
I felt bamboozled buying this book. The author's name is cleverly hidden in small font as to not immediately disclose that this is not from a Japanese chef/cook. And to top it off, he's also not vegan. Talk about cultural appropriation and trying to make a buck off someone else's shoulders. Worst of all, he even clowns on veganism in the book: "I shudder when I hear the words vegan sushi".
June 26, 2021
Einmal im Jahr ernähre ich mich, zur Fastenzeit, vegan und habe da schon oft auf die japanische Küche zugegriffen. Auch versuche ich oft vegane Rezepte zu kochen, weil viele Freunde bei mir Vegetarier oder Vegan sind, ich meinen Fleischkonsum damit senke, mein Partner laktoseintolerant ist und es mir ein gutes Bauchgefühl (leicht verträglich) gibt nach dem Essen.
Bei der ostasiatischen Küche hat man oft das Gefühl, dass die Rezepte furchtbar kompliziert sind und nie so werden können, wie im Restaurant. Auch die Zutaten sagen einem zu Beginn gar nichts, da ging es mir vor einigen Jahren genauso, als ich anfing mich für die Küche zu interessieren. Aber mir der Zeit habe ich gemerkt, dass es eigentlich sehr einfach ist und sich viele Dinge (von Zutaten bis Zubereitung) immer wiederholen.
In dem Kochbuch von Tim Anderson wird die japanische Küche erstmal vorgestellt. Mit viel Humor und Witz erzählt der Autor von den veganen Möglichkeiten, von Umami und erklärt die Basic-Zutaten (z.B. Miso, Dashi etc.), wie auch viele andere Zutaten, die verwendet werden.
Im weiteren ist das Buch in folgende Kapitel eingeteilt: Gewürze, Saucen & Dressings; Snacks, kleine Gerichte & Beilagen; Hauptgericht; Große Reis- & Nudelgerichte; Nachspeisen & Drinks. Am Ende gibt es noch ein Register mit Begriffen und Lebensmitteln.
So habe ich oft nach einem Gemüse oder Zutat im Register gesucht, dass ich zu Hause habe und mir ein Gericht ausgesucht.
In den letzten Monaten habe ich mich so durch das Buch durchprobiert und einige Rezepte ausprobiert. Manchmal habe ich bei den Suppen etwas experimentiert und anderes Gemüse verwendet, bei der Nudelsorte aber bitte immer bleiben wie im Rezept!
Der Autor betitelt das Buch als “Easy” und so wie die Rezepte geschrieben sind, ist es wirklich sehr einfach zu verstehen und zu kochen. Am Ende der Rezeptseite steht ebenfalls ein Schwierigkeitsgrad da und er schafft es überall einen humorvollen Ton einzubauen (z.b.: “Schwierigkeitsgrad: So einfach, dass Sie sich ein neues Hobby suchen müssen, sollten diese Rezepte ihr Kochtalent übersteigen.”). Es macht auf jeden Fall Spaß mit dem Buch zu kochen und sehr gut gefallen hat mir das Rezept “Ordentliche Misosuppe”, weil ich ein Fan der Suppe bin und so eine gute schon lange nicht mehr gegessen hatte!
Das Buch hat vieles zu bieten und macht einen Rundumschlag durch die vegane japanische Küche – es wird bunt, als auch klassisch.
Für Anfänger gibt es einige hilfreiche Tipps, z.B.: wie Koche ich Reis, Gyoza basteln und zusammenbauen, und neben bekannten Rezepten, wie Ramen und Misosuppe gibt es sehr viel Neues zu entdecken. Nebenbei wird viel schnell und einfach erklärt (Was ist Ponzu? Was ist ein Katsu?).
Klar, ein Abstecher in einen asiatischen Supermarkt oder in die Abteilung ist ein Muss, aber viele Zutaten wiederholen sich ständig und ihr könnt sie schnell aufbrauchen.
Übrigens hat das Buch eine sehr coole Aufmachung (Lila Seitenschnitt, goldene Verzierungen) und ist definitiv ein Hingucker im Regal, bzw. in der Küche oder auf dem Couchtisch als Table Book, wenn Gäste kommen. 😉
Dieses humorvolle Kochbuch ist auf jeden Fall ein Muss für Fans der japanischen Küche, egal ob man sich vegan ernährt oder nicht. Die Rezepte sind vielfältig und einfach lecker! Und ein fester Bestandteil in meiner Küche.
Bei der ostasiatischen Küche hat man oft das Gefühl, dass die Rezepte furchtbar kompliziert sind und nie so werden können, wie im Restaurant. Auch die Zutaten sagen einem zu Beginn gar nichts, da ging es mir vor einigen Jahren genauso, als ich anfing mich für die Küche zu interessieren. Aber mir der Zeit habe ich gemerkt, dass es eigentlich sehr einfach ist und sich viele Dinge (von Zutaten bis Zubereitung) immer wiederholen.
In dem Kochbuch von Tim Anderson wird die japanische Küche erstmal vorgestellt. Mit viel Humor und Witz erzählt der Autor von den veganen Möglichkeiten, von Umami und erklärt die Basic-Zutaten (z.B. Miso, Dashi etc.), wie auch viele andere Zutaten, die verwendet werden.
Im weiteren ist das Buch in folgende Kapitel eingeteilt: Gewürze, Saucen & Dressings; Snacks, kleine Gerichte & Beilagen; Hauptgericht; Große Reis- & Nudelgerichte; Nachspeisen & Drinks. Am Ende gibt es noch ein Register mit Begriffen und Lebensmitteln.
So habe ich oft nach einem Gemüse oder Zutat im Register gesucht, dass ich zu Hause habe und mir ein Gericht ausgesucht.
In den letzten Monaten habe ich mich so durch das Buch durchprobiert und einige Rezepte ausprobiert. Manchmal habe ich bei den Suppen etwas experimentiert und anderes Gemüse verwendet, bei der Nudelsorte aber bitte immer bleiben wie im Rezept!
Der Autor betitelt das Buch als “Easy” und so wie die Rezepte geschrieben sind, ist es wirklich sehr einfach zu verstehen und zu kochen. Am Ende der Rezeptseite steht ebenfalls ein Schwierigkeitsgrad da und er schafft es überall einen humorvollen Ton einzubauen (z.b.: “Schwierigkeitsgrad: So einfach, dass Sie sich ein neues Hobby suchen müssen, sollten diese Rezepte ihr Kochtalent übersteigen.”). Es macht auf jeden Fall Spaß mit dem Buch zu kochen und sehr gut gefallen hat mir das Rezept “Ordentliche Misosuppe”, weil ich ein Fan der Suppe bin und so eine gute schon lange nicht mehr gegessen hatte!
Das Buch hat vieles zu bieten und macht einen Rundumschlag durch die vegane japanische Küche – es wird bunt, als auch klassisch.
Für Anfänger gibt es einige hilfreiche Tipps, z.B.: wie Koche ich Reis, Gyoza basteln und zusammenbauen, und neben bekannten Rezepten, wie Ramen und Misosuppe gibt es sehr viel Neues zu entdecken. Nebenbei wird viel schnell und einfach erklärt (Was ist Ponzu? Was ist ein Katsu?).
Klar, ein Abstecher in einen asiatischen Supermarkt oder in die Abteilung ist ein Muss, aber viele Zutaten wiederholen sich ständig und ihr könnt sie schnell aufbrauchen.
Übrigens hat das Buch eine sehr coole Aufmachung (Lila Seitenschnitt, goldene Verzierungen) und ist definitiv ein Hingucker im Regal, bzw. in der Küche oder auf dem Couchtisch als Table Book, wenn Gäste kommen. 😉
Dieses humorvolle Kochbuch ist auf jeden Fall ein Muss für Fans der japanischen Küche, egal ob man sich vegan ernährt oder nicht. Die Rezepte sind vielfältig und einfach lecker! Und ein fester Bestandteil in meiner Küche.
December 4, 2020
An incredibly charming read with similar friendly conversational tone as in the non-vegan JapanEasy. The aim of this book isn't to do "vegan versions" of meat or fish-centric classics, but to expose and elevate Japan's rich culture of food that is already vegan/almost vegan.
The engaging introduction to the book sucks you in, goes over the basics of building umami without meat/fish, covers some basic pantry items and then dives right in. The chapters are organized by type of recipe, the intro to each recipe is brief and clever: ie. the intro to a recipe called "Pimp Your Edamame" finishes with the sentence "But you can easily turn your edamame from lugubrious legumes into SUPER SOY POWER PODS with any of these seasoning ideas." Yes to that.
The 15 or so recipes I've tried thus far have been amazing as written with little need to adjust the seasonings as I go (although I naturally tinker). They are even acxurate by time needed to complete! Perhaps the coolest part of each recipe is that it includes a "difficulty" on the bottom center of the page...and is also more descriptive than "one star for easy 4 for difficult." The difficulty for Sunomono? "Very very not difficult." The soybean recipe I mentioned before where it's assembling different seasonings for steamed edamame? "So not difficult that if these are beyond your grasp as a cook, you should probably find a new hobby."
Recipes that I've tried and loved: Mapo Tofu, French Onion Ramen, Surprisingly Awesome One-Hour Spicy Sesame Aubergine and Courgette Ramen, Iced Summer Somen with Lemon, Rough Night Rice" just to name a few.
The ONLY thing I can think of that will make some people not want this book is that it is written by an American-British author so things like "eggplant" are called "aubergine." For those scared of gram and ml measurements, the recipes also include oz and volume in cups/teaspoons etc.!
The engaging introduction to the book sucks you in, goes over the basics of building umami without meat/fish, covers some basic pantry items and then dives right in. The chapters are organized by type of recipe, the intro to each recipe is brief and clever: ie. the intro to a recipe called "Pimp Your Edamame" finishes with the sentence "But you can easily turn your edamame from lugubrious legumes into SUPER SOY POWER PODS with any of these seasoning ideas." Yes to that.
The 15 or so recipes I've tried thus far have been amazing as written with little need to adjust the seasonings as I go (although I naturally tinker). They are even acxurate by time needed to complete! Perhaps the coolest part of each recipe is that it includes a "difficulty" on the bottom center of the page...and is also more descriptive than "one star for easy 4 for difficult." The difficulty for Sunomono? "Very very not difficult." The soybean recipe I mentioned before where it's assembling different seasonings for steamed edamame? "So not difficult that if these are beyond your grasp as a cook, you should probably find a new hobby."
Recipes that I've tried and loved: Mapo Tofu, French Onion Ramen, Surprisingly Awesome One-Hour Spicy Sesame Aubergine and Courgette Ramen, Iced Summer Somen with Lemon, Rough Night Rice" just to name a few.
The ONLY thing I can think of that will make some people not want this book is that it is written by an American-British author so things like "eggplant" are called "aubergine." For those scared of gram and ml measurements, the recipes also include oz and volume in cups/teaspoons etc.!
March 27, 2021
Ich habe bereits TOKYO STORIES von Anderson in meinem Regal zu stehen und ich kann mich erinnern, dass mir die geringe Auswahl an vegetarischen / veganen Gerichten nicht gefallen hat. Natürlich kann man das ein oder andere einfach weglassen, aber dann geht der typische Umami-Geschmack verloren...
Hierbei schafft dieses Buch Abhilfe!
Saucen und Basiszutaten werden ganz leicht selbst hergestellt. Alternativen zu herkömmlichen Ingredienzen sind somit reichlich vorhanden.
Zu Beginn des Buches bietet unser Spitzenkoch einen Überblick über die wichtigsten Zutaten der japanischen Küche und erklärt, welche Geschmacksträger besonders in der veganen Küche zum Einsatz kommen.
Dann folgen Rezepte, mit Bildern und lustigen Anekdoten.
Allerdings stört mich hier eine Sache: die Auswahl der Gerichte und Rezepte.
Revolutionär und ausgefallen würde ich das nicht bezeichnen. Eher fade und herkömmlich. Kochen für Doofe, denn schwer ist hier wirklich nichts. Weil die Gerichte so vollkommen banal sind.
Natürlich heißt das Buch JapanEASY, aber ich hatte mir mehr typisch japanische Gerichte erhofft. Nicht frittiertes oder geschmortes Gemüse.
Gyoza, Sushi und Ramen waren vorhanden, die Rezepte merke ich mir. Und die Kroketten! Alle Korokke-Fans heben bitte die Hände!
Ich würde das Buch als gelungene Ergänzung zu TOKYO STORIES empfehlen, denn als Stand-alone war es mir nicht vielfältig genug. Bruchschokolade als Dessert? Ich bitte euch 🙄
Hierbei schafft dieses Buch Abhilfe!
Saucen und Basiszutaten werden ganz leicht selbst hergestellt. Alternativen zu herkömmlichen Ingredienzen sind somit reichlich vorhanden.
Zu Beginn des Buches bietet unser Spitzenkoch einen Überblick über die wichtigsten Zutaten der japanischen Küche und erklärt, welche Geschmacksträger besonders in der veganen Küche zum Einsatz kommen.
Dann folgen Rezepte, mit Bildern und lustigen Anekdoten.
Allerdings stört mich hier eine Sache: die Auswahl der Gerichte und Rezepte.
Revolutionär und ausgefallen würde ich das nicht bezeichnen. Eher fade und herkömmlich. Kochen für Doofe, denn schwer ist hier wirklich nichts. Weil die Gerichte so vollkommen banal sind.
Natürlich heißt das Buch JapanEASY, aber ich hatte mir mehr typisch japanische Gerichte erhofft. Nicht frittiertes oder geschmortes Gemüse.
Gyoza, Sushi und Ramen waren vorhanden, die Rezepte merke ich mir. Und die Kroketten! Alle Korokke-Fans heben bitte die Hände!
Ich würde das Buch als gelungene Ergänzung zu TOKYO STORIES empfehlen, denn als Stand-alone war es mir nicht vielfältig genug. Bruchschokolade als Dessert? Ich bitte euch 🙄
July 26, 2023
I found this book funny enough at my partner and I’d favorite metaphysical shop of all places, and I could not be happier. I’ll admit it was off putting the person who wrote this book about Japanese food. Though he did REALLY WELL!! And of course it’s vegan!! Perfect. I’d recommend this 100 times to anyone who loves Japanese food and is vegan like us!! Rough Night Rice Dish is literally the dish we go to a lot during rough days at work even though it’s really for if you’ve been drinking way too much LOL!! It also has recipes for making your own stock for example. We did not try everything in the book but majority of it. Enough to validate keeping it and not chucking it in our next donation drive.
August 12, 2020
I'm vegan and obsessed with Japanese food so of course I bought this book. I've only done 5 recipes in it so far but everything was perfect and I will probably cook my way through the book before too long. The cucumber and wakame with seasoned vinegar is everyone's favorite since our garden won't stop spitting out cucumbers this summer! I can't wait to do the jackfruit karaage, I knew I was hoarding canned jackfruit for a reason. I also like the stress on simple dishes and techniques because some Japanese cooking can be a little intimidating. Also this book is beautiful, actually makes me use my cookbook stand/splatter shield.
August 6, 2021
this books graphics was so pretty so i was excited to read it but the author was a bit of a let down. now i dont necessarily think you have to be vegan or Japanese to write cook book on the subject but in this case i think it wouldve helped. he starts off by saying you dont need to add vegan versions of meat or anything to make good Japanese meals as they have enough that is already vegan and yummy (woohoo), yet half way through he went on about how he thinks that the recipes HES WRITTEN arent even good enough to be the "real" thing (boo).
sushi was the only Japanese meal that id eaten before dropping animal products, so while i started this book off excited to try more of the cuisine now im unsure if any of the recipes in here will actually be a good reflection of Japanese dishes.
im currently in a phase where i love cooking from cookbooks vs scrolling blogs for recipes and this was the only Japanese vegan book my library has so I may be back to scrolling blogs ! ill update review once ive tried some recipes
sweet miso sauce
japanese mayo
ponzu
tonkatsu sauce
japanese curry roux
wafu dressing
chili ponzu edamame
sweet miso roasted beetroot
grilled corn w ponzu shichimi n black sesame
jackfruit karraage
garlicky mushroom n bamboo gyoza
kimchi miso hotpot
shiitake jaga
celeriac steak
shichimi chocolate chunks
annin dōfu
soy sauce butterscotch brownies
yes quite the list but atleast ill have something to reference back to when im searching online lol.
sushi was the only Japanese meal that id eaten before dropping animal products, so while i started this book off excited to try more of the cuisine now im unsure if any of the recipes in here will actually be a good reflection of Japanese dishes.
im currently in a phase where i love cooking from cookbooks vs scrolling blogs for recipes and this was the only Japanese vegan book my library has so I may be back to scrolling blogs ! ill update review once ive tried some recipes
sweet miso sauce
japanese mayo
ponzu
tonkatsu sauce
japanese curry roux
wafu dressing
chili ponzu edamame
sweet miso roasted beetroot
grilled corn w ponzu shichimi n black sesame
jackfruit karraage
garlicky mushroom n bamboo gyoza
kimchi miso hotpot
shiitake jaga
celeriac steak
shichimi chocolate chunks
annin dōfu
soy sauce butterscotch brownies
yes quite the list but atleast ill have something to reference back to when im searching online lol.
August 16, 2025
Ik heb dit kookboek al heel lang (als in zeker een paar zomers), maar het na het mislukken van de sojasausbrownies met butterscotch (die volgens het recept 40-50 minuten op 180°C in de heteluchtoven moesten maar daarmee de hele binnenkant van de oven soort van verwoestten met een dikke, plakkerige en aangebrande laag die de hele zomer alles wat uit de oven kwam naar aangebrande sojasausbrownies met butterscotch liet smaken) weggelegd en niet echt meer aangeraakt. Tot deze zomer!
Omdat ik de laatste tijd vaak een simpele kom sobanoedels met vis en verse, rauwe groenten kan waarderen (liefst met een marinade van kikkoman, olie en limoensap), pakte ik dit kookboek er weer eens bij. En het is dus echt fantastisch en hilarisch tegelijk. Super fijne basics voor simpele smaakmakers (precies wat ik bij een boek als 'Extra' ontzettend miste), heerlijke smaken, prachtige foto's en een enorm praktische, zinvolle en grappige manier van recepten weergeven. Vaak hardop gelachen en veel zin te gaan koken. De vegan Japanse mayonaise staat as we speak in een pot in de koelkast en wordt zeker m'n basic. Alle sterren!
Ik ga uiteraard de brownies nog een keer maken (maar dit keer met m'n eigen vertrouwde ovenstand en bakvorm voor brownies lol)!
Omdat ik de laatste tijd vaak een simpele kom sobanoedels met vis en verse, rauwe groenten kan waarderen (liefst met een marinade van kikkoman, olie en limoensap), pakte ik dit kookboek er weer eens bij. En het is dus echt fantastisch en hilarisch tegelijk. Super fijne basics voor simpele smaakmakers (precies wat ik bij een boek als 'Extra' ontzettend miste), heerlijke smaken, prachtige foto's en een enorm praktische, zinvolle en grappige manier van recepten weergeven. Vaak hardop gelachen en veel zin te gaan koken. De vegan Japanse mayonaise staat as we speak in een pot in de koelkast en wordt zeker m'n basic. Alle sterren!
Ik ga uiteraard de brownies nog een keer maken (maar dit keer met m'n eigen vertrouwde ovenstand en bakvorm voor brownies lol)!
March 1, 2022
This is an interesting book. The recipes look fantastic and don't seem to require too many difficult to find ingredients. I did debate changing the stars from four to three, but I realized I'd be doing it for the writing rather than the recipes. Like the author, I'm not vegan but I enjoy vegan food. I think his many meat references would be off-putting to most people reading this book. As for me, I nearly put the book down at the beginning when he talked about the benefits of msg and how it really isn't all that bad. It discredited the book for me. The argument felt to me something like... There's arsenic in apple seeds, but apples are good for you... Or, bananas have radiation, so why not run around a nuclear plant. With that said, there's no msg in the recipes, which really do look fantastic. The photos are well done and the cover is beautiful. I'd say five stars for recipes and three stars for writing; average of a four star review.
June 10, 2021
The recipes are alright. I have some qualms with it, though.
For example, there is one Ramen recipe made with just kombu+shiitake dashi. Let me criticise this one.
I made this particular Ramen recipe, nonetheless, out of curiosity, and the result wasn't good, to no one's surprise. First, I wouldn't eat a Ramen with just dashi as a soup base. Make some vegetable stock and then add dashi to tare. That's how you do it. Second, the idea to blend nori to make aroma oil seemed weird to me. There's scallion oil, onion/garlic oil, chilli oil, many strong and popular options to make an aroma oil. But nori oil? I had to try it out. As I suspected, Tim's nori aroma oil was utterly disguisting.
It's uneven. I would give it a solid 3.5, so rounding down to 3.
For example, there is one Ramen recipe made with just kombu+shiitake dashi. Let me criticise this one.
I made this particular Ramen recipe, nonetheless, out of curiosity, and the result wasn't good, to no one's surprise. First, I wouldn't eat a Ramen with just dashi as a soup base. Make some vegetable stock and then add dashi to tare. That's how you do it. Second, the idea to blend nori to make aroma oil seemed weird to me. There's scallion oil, onion/garlic oil, chilli oil, many strong and popular options to make an aroma oil. But nori oil? I had to try it out. As I suspected, Tim's nori aroma oil was utterly disguisting.
It's uneven. I would give it a solid 3.5, so rounding down to 3.
May 22, 2025
Recipes that seem basic and simple at first glance (although with some more time and effort-taking “basic” recipes), yet it is a cookbook I turn to often, containing a few favourite recipes. The recipes I have made from this book have turned out to be absolutely amazing; quick and easy to make, yet really effective and full of flavour. The recipes for basics that can be time consuming, which are used in some recipes in the book, can be easily subbed by ingredients available at the (Asian) supermarket if you’re lazy (like me). (Think of curry cubes and dashi powder)
Yes, the comments of the author sometimes are very millennial-esque, and should be taken with a grain of salt. However, you can just skip over his comments and make the recipe.
Yes, the comments of the author sometimes are very millennial-esque, and should be taken with a grain of salt. However, you can just skip over his comments and make the recipe.
April 23, 2024
I wish I skimmed through the book more thoroughly before purchasing. This is not the ‘yay vegan Japanese cuisine pretty design’ book I thought I was buying. The recipes seem alright but the author’s inserts and comments are mostly unbearable and cringy. Everything and everyone is stupid and he knows it best. Imagine selling a kale based recipe in your book while saying kale tastes horrid, imagine writing a book for vegans and saying tofu is a rubbish meat substitute because it’s bland (I’m so tired of this argument as tofu has its taste and flavour + hello source of protein?), tofu burgers are irksome and he is a self proclaimed ‘burger purist’. I just don’t get the point of this book.
April 29, 2025
Uno de los mejores libros de cocina que he leido.
Da muy buenos consejos y te permite, paso a paso, hacer elaboraciones bastante complejas.
Me encanta que dedique tanto tiempo a salsas, condimentos y caldos, y que luego use los restos de los alimentos que has usado para fabricarlos, para hacer otros platos.
Todavia no he cocinado ninguna receta, pero pinta increible.
(Es cierto que el tipo parece escribir el libro a regañadientes y como pidiendo perdón por no comer carne. qué rica la carne, pero por mi ritmo de vida solo puedo hacer estas recetas veganas que son deliciosas, pero no son carne, soy un machote que come carne aunque las escriba. Y asi todo el rato)
Da muy buenos consejos y te permite, paso a paso, hacer elaboraciones bastante complejas.
Me encanta que dedique tanto tiempo a salsas, condimentos y caldos, y que luego use los restos de los alimentos que has usado para fabricarlos, para hacer otros platos.
Todavia no he cocinado ninguna receta, pero pinta increible.
(Es cierto que el tipo parece escribir el libro a regañadientes y como pidiendo perdón por no comer carne. qué rica la carne, pero por mi ritmo de vida solo puedo hacer estas recetas veganas que son deliciosas, pero no son carne, soy un machote que come carne aunque las escriba. Y asi todo el rato)
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