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

Yumiko Kano is one of Japan's best-known macrobiotic chefs and food writers. She has devoted her life to celebrating the flavor, versatility and nutritional benefits of a plant-based diet. This book is the latest in a series of over 30 cookbooks featuring her "no meat, no eggs, no dairy, no sugar" recipes—and the first to appear in English! Kano's recipes have previously been featured in the New York Times and many other Western publications.

In this book, she shares 80 delicious, easy-to-make plant-based recipes, illustrated with mouthwatering photographs, including:
・Sweet Potatoes in Spicy Sichuan Sauce
・Miso-Stuffed Baked Tomatoes
・Herb-Roasted Daikon Radish
・Mini Broccoli Burgers with Spicy Tomato Sauce
・Traditional Kyoto-style Eggplant Pickles
・Creamy Yoghurt Soup with Fermented Cucumber Pickles

She includes a chapter devoted entirely to pickling and fermenting vegetables, with explanations of the equipment and processes used, along with 20 easy-to-make pickling recipes. In addition, she provides many valuable tips on traditional Japanese cooking methods including boiling, sauteing and grilling.

『野菜の力を引き出す! カノウユミコの この野菜でどど~んと一品レシピ』(NHK出版刊)英訳版