The Art of Japanese Vegetarian Cooking

Japanese cuisine uses fresh vegetables, tofu, noodles, rice, and a variety of tangy sauces in imaginative ways for uniquely delicious results. Authentic and adventurous, The Art of Japanese Vegetarian Cooking takes you on a fascinating culinary tour of Japan, visiting steamy tempura counters and traditional Buddhist temples alike. Here are dozens of basic recipes for noodle and rice dishes, salads, soups, and stews you’ ll want to use again and again, as well as wonderful Japanese specialties such as:


• Mizunna Erini—Sautéed Japanese Greens with Fried Tofu and Chili
• Kikuna Shiro Ae—Chrysanthemum Leaf and White Miso Dip
• Renkon Daikon Ae—Cold Lotus Root and White Radish Salad
• Onigiri—Savory Rice Triangles
• Harumaki—Spring Rolls


About the Author

Max Jacobson, a food critic for the Orange County edition of the Los Angeles Times, spent four years in Japan, where he wrote extensively about food, restaurants, and cooking. He is the author of Going Out in Orange County, has contributed to Wine Spectator, Epicure, California, the San Francisco Examiner, and has hosted his own radio show, Dining and Entertaining for the 90s. A dedicated and adventurous cook, he has visited more than sixty countries, exploring the diverse cooking traditions of the world.