The oh-so satisfying flavours of Japanese cuisine are usually based in fermented soybean and rice products, and animal products were seldom used in cooking throughout much of Japanese history. Yes, there is fish in everything, in the form of dashi, but you can easily substitute this with a seaweed and mushroom-based version that's every bit as delicious.
This book won't so much teach you how to make dubious 'vegan versions' of Japanese meat and fish dishes - because it wouldn't be good, and there's no need Instead, Vegan JapanEasy will tap into Japan's wealth of recipes that are already vegan or very nearly vegan - so there are no sad substitutions and no shortcomings of flavour.
About the Author
Tim Anderson is a chef, food writer, and MasterChef champion. Born and raised in Wisconsin, Tim studied Japanese food culture at university and lived in Japan for two years. After moving to London, he won MasterChef in 2011, which catapulted him into a position as one of the UK's most prominent voices on Japanese food, American food, and craft beer.