- Japanese cuisine, inspired by Zen. Simple and light vegetarian East-West cuisine
- A journey through Japanese food culture
- Domestic vegetables and crops combined with Japanese ingredients and cooking techniques
Extent: 250 pages
Format: 19 cm x 26 cm
Approx. 120 colour photos
Right sold: All rights available28,00 EUR
This cookbook is about the beauty of vegetables and the appreciation of food items that nourish us day by day. The Japanese way of cooking is based on the belief that everything is valuable, and that all things are unique. This thinking is reflected in the character of their dishes. This cookbook combines local vegetables and fruits, rice, and other crops with Japanese ingredients such as miso, soy sauce, sake, the sweet rice wine mirin, or the soup stock dashi. And it shows how to prepare these using Japanese cooking techniques such as tempura, fermentation, or Japanese-style barbecue. The vegetable and grain dishes created with this method build a bridge between East and West. They are simple and light, nurture body and soul, and open up new horizons for cooking and our relationship to food. Accompanied by short paragraphs that shed light on cultural backgrounds and tell entertaining stories from the land of the Rising Sun. A journey exploring the food culture of both Japan and our own home turf. Malte Härtig Chef, philosopher, and Japan expert. Japanese food culture and Zen Buddhism were also subject of his doctoral thesis. Jule Felice Frommelt is a passionate gardener and works as freelance food photographer in Berlin.