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Tuesday, November 30, 2010
Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions by Elizabeth Andoh
The celebration of Japan’s vegan and vegetarian traditions begins with kansha—appreciation—an expression of gratitude for nature’s gifts and the efforts and ingenuity of those who transform nature’s bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources.
In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from shōjin ryōri, or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, Tōfu-Tōfu Burgers).
Andoh invites you to practice kansha in your own cooking, and she delights in demonstrating how “nothing goes to waste in the kansha kitchen.” In one especially satisfying example, she transforms each part of a single daikon—from the tapered tip to the tuft of greens, including the peels that most cooks would simply compost—into an array of wholesome, flavorful dishes.
Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She shares her deep knowledge of the cuisine in the two-part A Guide to the Kansha Kitchen. In the first section, she explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. In the second, Andoh demystifies ingredients that are staples in Japanese pantries, but may be new to you; they will boost your kitchen repertoire—vegan or omnivore—to new heights.
Stunning images by award-winning photographer Leigh Beisch complete Kansha, a pioneering volume sure to inspire as it instructs.
“In a world of meatless Mondays, how does a sanctimonious foodie keep a leg up? Tokyo-based chef Elizabeth Andoh’s Kansha is a good place to start. Her recipes for creamy leek soup, sour soy-pickled ramps, and brown sugar ice are authentically Japanese and tasty enough for carnivores.”
—DailyCandy, The Best New Fall Cookbooks, 11/12/10
“Because of the lack of books available on this topic, this will be much appreciated not only by vegetarians, vegans, and Japanese food enthusiasts but by any adventurous cook looking for a distinctive perspective on fresh, healthy food. Highly recommended, especially for vegetarians, vegans, and those interested in green living.”
—Library Journal, STARRED REVIEW, 9/15/10
“Kansha is a beautiful collection of gentle, thrifty recipes, and a fascinating introduction to Japanese vegetarian cooking. Elizabeth Andoh writes with authority and an infectious love of Japan and its culinary traditions.”
—Fuchsia Dunlop, author of Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China
“What a fresh and deeply informative book. The recipes are beguiling, and at last I can make sense out of Japanese ingredients I’ve long found mystifying. But I especially love the sensibility of Kansha, an approach to life and to food that feels so right. By all means, don’t skip the introduction of this wonderful new book from Elizabeth Andoh.”
—Deborah Madison, author of Vegetarian Cooking for Everyone and Seasonal Fruit Desserts
“It is with deep appreciation and utmost joy that I welcome the arrival of Kansha. So much more than just a recipe compendium, this gorgeous work serves as an exquisite, thoroughly detailed, careful, and caring guide to the people, culture, and cuisine of Japan. Working through Elizabeth’s dishes, I felt lovingly guided and nurtured, expertly instructed, and, finally, deliciously nourished. Kansha is clearly the work of a lifetime of passionate study, and a wonderful gift for every cook and appreciator of Japanese cuisine. I am so very grateful for it.”
—Michael Romano, chef, author, and President of Culinary Development, Union Square Hospitality Group
“Andoh is at once lyrical and meticulous, taking the reader effortlessly from the profundities of Japanese culinary philosophy to practical and novel culinary techniques. Not just for vegans and vegetarians, Kansha is a veritable treasure trove for transforming even the humblest of vegetables into delicacies, and for exploring the full potential of rice, noodles, and tofu.”
—Rachel Laudan, food historian and author of The Food of Paradise: Exploring Hawaii’s Culinary Heritage
“I haven’t been so excited about a new cookbook in years. Andoh’s book, Kansha, has stirred me so—I cannot wait to get cooking. From premise to practice, Andoh’s personal lessons to the cook are engaging and valuable. Even people who have never been to Japan will relish the vegetable dishes and enjoy the stimulation, authority, and, above all, the array of Japanese dishes Kansha provides. For Japan hands like me, who’ve missed the pickles, sesame tofu, and soy skin delicacies, it is as though the teacher we’ve wanted is by our side, showing us we can make these foods from scratch ourselves, far from Japan. Kansha means appreciation, and Andoh has my undying gratitude.”
—Merry White, professor of food anthropology at Boston University
“Reprinted with permission from Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions by Elizabeth Andoh, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.”
Photo credit: Leigh Beisch© 2010 Purchase book at Amazon: Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions by Elizabeth Andoh
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