One of the first books in a brand-new series, Reiko Hashimoto introduces the incredibly varied world of vegetarian Japanese food. Vegetarianism has long been a feature of the Japanese diet, and in this book Reiko walks us through the history of vegetarianism in the country, as well as providing tips on the key ingredients - such as miso, tofu and seaweed - that are most used in Japanese vegetarian cooking to help you create a mouth-watering Japanese vegetarian feast at home.. Alongside this, Reiko offers 70 delectable recipes including traditional sushi and noodle dishes, such as gyoza dumplings, fried tofu yakitori, nigiri zushi, tempura, tofu katsu curry and aubergine and padron pepper with somen noodles. All recipes are accompanied by stunning photography. Also in the series: India, Mexico and Italy

One of the launch titles for the new World Vegetarian series, Reiko Hashimoto celebrates the incredible vegetarian cuisine of Japan

About the Author
For the past 17 years Reiko Hashimoto has been sharing the pleasures of Japanese cooking with beginners and professional chefs, teaching in her London home school and various UK locations. She is the author of Hashi and Cook Japan. This is her third book. @hashicooking


Book Information
ISBN 9781472972958
Author Reiko Hashimoto
Format Hardback
Page Count 176
Imprint Bloomsbury Absolute
Publisher Bloomsbury Publishing PLC
Weight(grams) 651g