Kansha

Kansha

Celebrating Japan's Vegan & Vegetarian Traditions

Book - 2010
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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.
Publisher: Berkeley : Ten Speed Press, c2010
Edition: 1st ed
ISBN: 9781580089555
1580089550
Branch Call Number: Cooking 641.5952 AND
Additional Contributors: Beisch, Leigh

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m
muunlight
Dec 15, 2015

Although I wasn't able to try out any of the foods, this book was phenomenal. Absolutely fantastic.

h
HereHere
Jul 27, 2012

This is definitely for the adventurous. The food is so different, and somewhat labour intensive, but interesting. There is a new asian vegetable I'm not familiar with that I will try to find in the Chinese grocery, that you can eat raw.

ksoles Sep 14, 2011

Kansha roughly translates as "appreciation," a cooking philosophy that encourages mindfulness, emphasizes nutrition and wastes nothing. This book contains a myriad of Japanese vegan recipes complete with gorgeous photos and an in-depth explanatory section on ingredients and kitchen tools.

Andoh's previous compendium, "Washoku," includes egg and meat-based dishes but "Kansha" enters the world of mock-mackerel sushi, goya (bitter melon) stirfry and steamed soy milk custard. Obtaining more obscure ingredients like burdock root and umeboshi (pickled plums) may prove difficult but, even if you never cook anything from the book, "Kansha" still provides a wealth of information for anyone with an interest in Japanese food and culture.

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