Japanese Style Plant-Based Cooking: Amazing Vegan Recipes from Japan’s Leading Macrobiotic Chef and Food Writer

Kano, a restaurateur and author of over 30 cookbook titles in her native Japan, makes her English-language cookbook debut. Kano’s journey started at a young age, when she wanted to overcome her dislike of vegetables by making them tasty. This later sparked a desire to make recipes to suit her taste and led to a career in the food industry. Kano’s book promises to turn veggies into the star of readers’ next meals, with ideas to maximize flavor, tips for seasoning, guides to preparing and cutting vegetables, and a glossary of Japanese ingredients. Among the book’s recipes are bok choy and tofu with sesame, daikon katsu, pickled eggplant, and other savory options where a main vegetable shines. Most of the recipes serve one or two people, with many based around a handful of ingredients and limited steps. The most challenging aspect of cooking these recipes might be sourcing Japanese ingredients in the U.S., but the recipes are designed with simplicity in mind. Vibrant photographs add to the visual appeal, and the variety of dishes make inspiration a breeze.