Kansha

This first book to introduce Japanese vegetarian and vegan cooking to Western cooks is written by an authority on Japanese cuisine. With its range of elegant and satisfying recipes, "Kansha" will appeal to anyone with an interest in the food of Japan.

ELIZABETH ANDOH is the American authority on Japanese cuisine. She has made Japan her home since 1967 and divides her time between Tokyo and Osaka, directing a culinary program called A Taste of Culture. Her book Washoku won the 2006 IACP award for best food writing and was nominated for a James Beard Award.

ACKNOWLEDGMENTS VI
INTRODUCTION 1

Rice 8
Noodles 50
Stocks and Soups 72
Fresh from the Market 90
The Well-Stocked Pantry 128
Mostly Soy 154
Tsukemono 190
Desserts 222

A GUIDE TO THE KANSHA KITCHEN 241
A CATALOG OF TOOLS AND TECHNIQUES 241
A CATALOG OF INGREDIENTS 253
INDEX 286

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Summary

Author Biography

Table of Contents

Supplemental Materials