This is an introduction to the incredibly varied world of vegetarian Japanese food. Vegetarianism has long been a feature of the Japanese diet, and this book walks us through the history of Japanese vegetarianism, as well as providing tips on the key ingredients that are most used in Japanese vegetarian cooking to help you create a mouth-watering Japanese vegetarian feast at home. Alongside the 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 is stunning colour photography.
