KANSHA - Celebrating Japan's Vegan and Vegetarian Traditions
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Published in 2010, Elizabeth Andoh's second cookbook, KANSHA: Celebrating Japan's Vegan and Vegetarian Traditions was as equally ahead of its time as her first cookbook. With a focus on vegan and vegetarian dishes, this book explores an important yet often overlooked section of Japanese cuisine.
In this cookbook, Elizabeth will take you on a deep dive into the spirit of kansha, which encourages people to create nutritional and aesthetically pleasing dishes while avoiding waste, conserving energy and preserving natural resources. She'll teach you to use all of the parts of a vegetable, including the parts you usually compost.
If you are looking to broaden your knowledge of Japanese cuisine, are vegan/vegetarian-curious, or just looking to increase the amount of vegetables in your diet, this cookbook should be in your kitchen.
With each copy Elizabeth has included a signed bookplate.
Offering Elizabeth's cookbooks is, in its own way, the culmination of a story that is almost 20 years in the making. Back in 2007, a younger Greg Dunmore was in Japan for his first time and took a class from Elizabeth. As he says, it changed his life and that helped cement his path as a chef with a focus on Japanese cuisine. Fast forward to 2023 when, out of the blue, Greg received an email from Elizabeth about our Rausu konbu harvest blog post. Since then Greg has visited Elizabeth again, this time cooking with her in home kitchen in Tokyo. Truth be told, he's a bit starstruck.
One of Greg's favorite recipe from this cookbook is "Slithery Somen Noodles".
We are also excited to announce the start of Elizabeth's new blog post series Washoku Kitchen Wisdom on our site. Please click here to read the first post.
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About the author:
Born, raised and educated in America, Elizabeth Andoh has made Japan her home for more than half a century. A graduate of the University of Michigan (Ann Arbor), Andoh’s formal culinary training was taken at the YANAGIHARA School of Classical Japanese Cuisine (Tokyo).Andoh is the author of six books on Japanese cooking, including two IACP award-winners, An Ocean of Flavor (Morrow, 1988) and Washoku (Ten Speed, 2005). She was Gourmet’s Japan correspondent for more than three decades and was a regular contributor to the New York Times travel section for many years. Currently, Andoh’s WASHOKU ESSENTIALS, a series focusing on the building blocks of Japanese cooking wisdom, appears in the Japan Times every other month.
Andoh lectures internationally on Japanese food and culture and directs A Taste of Culture, a culinary program based in Tokyo, Japan that offers customised cookery and tasting workshops for visitors and residents.