Biography: Nancy Singleton Hachisu is a native Californian who has lived with her Japanese farmer husband in Saitama prefecture since 1988. Many of the recipes would feel at home on tasting menus, like fava bean gelée and salt-massaged eggplant with shiso, sesame seeds, and freshly grated wasabi. But Tim says it’s been so widely adopted in Japan that it makes sense to have it in a Japanese cookbook.

Alongside, Hachisu shares her expert knowledge of the ingredients, culture, and traditions of this unique culinary style. 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.So you end up with a plate full of a woody vegetable that’s blackened on the outside, but has only a superficial char. From the author of global bestseller Japan: The Cookbook, more than 250 delicious, healthy vegetarian recipes for home cooks. And as you’d expect from a book with ‘easy’ in the title, everything seems pretty straightforward to make. However, her romaji is weird--I believe it's the Hepburn-Shiki, not the Nihon-Shiki or the Kurei-Shiki. i am probably my least experienced when it comes to Japanese cooking, ramen alone seems like an unfathomable treasure, but this book does a great job of taking you through some major categories.

Stunning images by award-winning photographer Leigh Beisch complete Kansha, a pioneering volume sure to inspire as it instructs. In this collection of new recipes, Nancy Singleton Hachisu, the most authoritative voice in Japanese home cooking today, showcases Japanese vegetarian dishes, bringing the exquisite flavors of the nation’s elegant cuisine to those who follow a plant-based diet or want to lower the amount of fish and meat they eat. And I want to feel transported to your kitchen, your bowls and utensils as your voice guides me through this wonderful passage. More pictures would have been helpful and added to the experience in ways words are inadequate to express they are often even in the way.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. The author gives the example of using an entire daikon radish, from the trimmings and leafy top to the entire part of the root itself. In this collection of new recipes, Nancy Singleton Hachisu, the most authoritative voice in Japanese home cooking today, showcases Japanese vegetarian dishes, bringing the exquisite flavors of the nation's elegant cuisine to those who follow a plant-based diet or want to lower the amount of fish and meat they eat.