Vegan Japan is a book of street foods, vegetable sides and adorable bite-sized desserts, along with warming soups and slurp-able noodles. Also learn to make vegan sushi.
Never eat rice after 24 hours. Avoid unpasteurised miso for pregnancy/nursing and weak immune systems. Before cooking, read up on food safety for people & pets.
Japanese French chef Julia grew up devouring all the above, so when she went vegan, was sure she would not give up her childhood favourites. And in this book, shows that Japanese food does not have to be complicated.
Recipes include:
- Kabocha Stew
- Miso Butter Ramen
- Yakisoba
- Onigiri
- Napolitan
- Japanese Potato Salad
- Karaage
- Maguro Don
- Ponzu Sauce
- Mentsuyu
- Japanese Mayonnaise
About the Author
Julia Boucachard grew up between Tokyo and France. She earned degrees in biology and environment, then became a self-taught cook and opened a Paris restaurant, where she shares plant-based recipes, inspired by her childhood foods.
Also read Vegan JapanEasy, with recipes for:
- Vegetable tempura
- Onigiri
- Mushroom gyoza
- Cauliflower katsu curry
- French onion ramen
- Soy sauce butterscotch brownies
Also read Vegan Recipes from Japan (with inspiration from Zen philosophy to produce food with no waste)..
Key Japanese Cooking Ingredients
Key Japanese ingredients are pretty easy to find in England:
- Tofoo (made in Yorkshire) is organic.
- Miso is another popular ingredient. It’s one of the few foods rich in all the tastes for ‘good umami’ and also good for your tummy! It’s unpasteurised so not for children, pregnancy, nursing or affected immune conditions.
- Seaweed (nori, wakame and kombu) is best to buy, as it’s not sustainable nor safe to harvest yourself and dogs should be kept away from seaweed, as the fronds can dry in the stomach and swell). Avoid seaweed for thyroid issues.
- Look in stores for vegan fish sauce.
