There are tons of vegan cookbooks available these days, but most of them are written by non-vegans who just want to make food look pretty. They aren’t authentic Japanese recipes.
In order to truly experience authentic Japanese cuisine, you need to learn how to cook with ingredients that are native to Japan. These ingredients include tofu, miso, rice vinegar, seaweed, and many others.
I’ve compiled a list of 10 great vegan Japanese cookbooks that will teach you everything you need to know to create delicious meals using only natural ingredients.
Vegan JapanEasy: Over 80 Delicious Plant-Based Japanese Recipes
Easy substitutions allow for many traditional Japanese dishes to be enjoyed by vegans.
Modern Japanese soul food is known for big, strong, salty, sweet, spicy, rich-umami feasts that can be made without meat or dairy. Additionally, it’s simple to prepare.
Tim Anderson’s Vegan JapanEasy is based on the fact that almost all Japanese food is vegan. This is done to avoid any bad substitutions or flavor problems. You don’t have to be a vegan to appreciate dishes like Vegetable Tempura, Onigiri, Mushroom Gyoza, and Fried Tofu in Dashi, Cauliflower Katsu Curry, French Onion Ramen, and Sichuan-Style Hot and Numbing Tofu with Ancient Grains. Watermelon Mojitos and Soy Sauce Butterscotch Brownies are just a couple of the delicious goodies that will be available to you.
What’s the point of eating meat when you can have miso, shiitakes, and ponzu? If you’re new to veganism, Japanese cooking, or both, this book is for you.
Japanese Pickled Vegetables: 129 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles
Japanese tsukemono (pickles) are easy to make at home, are packed with nutrients, are inexpensive, and are delicious. Authentic tsukemono are prepared in a variety of ways, and each Japanese household has its own special way of doing so.
Dietician and fermented food expert Machiko Tateno put together more than 120 recipes for pickled, fermented, and preserved vegetables. Asparagus, cabbage, eggplant, zucchini, tomatoes, garlic, daikon, turnips, squashes, olive oil, honey, and yogurt are just some of the Western ingredients used in these pickling recipes. Common Japanese pickled vegetables include burdock root, bitter melon, lotus root, and wasabi greens.
There is a connection established between the vegetables and the pickling method. The Japanese art of pickling is called tsukemono. This book has a chapter that teaches home cooks about the different pickling styles and methods used in different parts of Japan, from the big city of Tokyo to rural areas. Pickling fresh seasonal veggies is one way to preserve them for later use, and another part offers suggestions for fermented seasonings like Miso Marinated Garlic and Salted Peppercorns, so that you may get the most out of your garden harvest.
A staple of Japanese cuisine, pickles are made fresh every day and used in a variety of ways, including as a garnish, appetizer, or side dish. Whether you have a garden and are looking for ways to preserve your produce or are just looking for healthy meal inspiration, these handmade Japanese superfood dishes are a great place to start.
Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions
Kansha gives thanks to the natural world and the humans who prepare food from it. Buddhists try to cook meals that are healthy, tasty, and beautiful to look at while also taking care of the environment.
This book has more than a hundred vegan recipes from Elizabeth Andoh, who is an expert on Japanese food. She has used staples from Buddhist temple cooking (Glazed Eel Look-Alike, Creamy Sesame Pudding), macrobiotic dishes (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso), dishes that are based on history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles), and creatively made modern dishes.
Andoh has been a part of Japanese culture and food for many years, which gives him a unique perspective from which to teach. She demonstrates how to use knives, cooking utensils, and other tools to improve food’s flavor, decrease waste, and shorten the time it takes to prepare it. Then, she clarifies the unsophisticated Japanese pantry staples that will broaden your cooking options, whether you’re a vegan or an omnivore.
Japanese Cooking: Contemporary & Traditional [Simple, Delicious, and Vegan]
Miyoko Nishimoto Schinner is an expert on Japanese and vegetarian food. She shows traditional Japanese meals and regional specialties from Kyusju in the south to Hokkaido in the north. She gets ideas from the long history of vegetarian cooking in Buddhist temples and the many traditional Japanese dishes that are made with vegetables and beans. Tofu, seitan, and other vegetarian foods are used in place of meat, fish, and poultry in this one-of-a-kind vegan cookbook by Miyoko.
Vegetarian Sushi Secrets: 101 Healthy and Delicious Recipes
Marisa Baggett has spent years making sushi with only the best ingredients, such as seasonal farm produce, herbs, tofu, mushrooms, and seasonings. Her sushi is notable for the use of fresh ingredients such as asparagus, apple, daikon radish, basil, tomatoes, beets, maize, shiitake mushrooms, and cucumbers.
In this vegetarian cookbook, you’ll find creative ways to pair sushi rice with fresh produce from your CSA or local market. This Asian-inspired cookbook features recipes from local farms. You’ll learn to make both traditional sushi rolls and some of the more straightforward variants with the help of Marisa.
The sushi dishes that Marisa prepares are foolproof. Her tempura avocado hand rolls are simple enough to make even if you’ve never made sushi before.
Sushi rice recipes from Marisa are guaranteed to work. How to produce creative vegetable combinations with sushi rice is discussed. Learn how to make great vegetarian sushi with Vegetarian Sushi Secrets! Thin rolls, thick rolls, inside-out rolls, hand rolls, bowl rice sushi, and more are all covered in detail.
nobu’s Vegetarian Cookbook
The high standards of Nobu’s restaurants are reflected in the freshness and quality of their ingredients as well as the creativity and innovation of their chefs and their dishes. For the first time, the world-renowned chef Nobu shares his extensive knowledge of Japanese cuisine in a collection of sixty recipes that highlight the diversity of vegetables.
The focus of this book is on authentic, healthful Japanese cuisine. To bring out the full flavors and textures of the vegetables, Nobu employs a wide range of cooking techniques, from marinating and pickling to steaming, roasting, boiling, frying, grating, etc. In addition, he provides fifteen drink recipes and ten vegetable dessert recipes, using the traditional Japanese ingredients of tofu and yuba.
Vegan and Vegetarian Sushi Cookbook for Beginners: 50 Step-by-Step Recipes for Plant-Based Rolls
You need not be a sushi master to make delicious sushi rolls at home. This cookbook shows you how to make sushi at home, with a focus on making sushi with vegetables. You will discover how simple it is to make delicious sushi for any occasion by learning how to correctly cook sushi rice, prepare common components, and assemble the rolls.
The Vegan and Vegetarian Sushi Cookbook for Beginners has a lot of recipes, clear instructions, and a list of the most important things to buy.
Use this Japanese vegetarian and vegan cookbook to take your sushi making to the next level.
The Vegan Japanese Cookbook: 75 Favorites Made Simple
Those on a plant-based diet can now enjoy authentic Japanese fare. There are a total of 75 recipes in The Vegan Japanese Cookbook, including both authentic and veganized versions of popular foods.
You can learn about Shojin Ryori, which is a vegetarian way of eating that was started by Japanese monks. You can also learn about the main parts of a Japanese meal, how important umami is, and more.
Delicious foods, such as Tofu Sukiyaki Hot Pot, Orange Temari Sushi, and Veggie Nest Kakiage Tempura, may be made with little more than a few pantry staples and some basic knife skills by following these easy-to-follow instructions.
Find out what you need to keep on hand so that you can cook authentic Japanese food, such as mirin, wasabi, udon noodles, miso, and more.
Find out how simple and satisfying it is to make vegan adaptations of classic Japanese dishes.
Vegan Ramen: 50 Plant-Based Recipes for Ramen at Home
The reason why ramen from Japan has gained such international acclaim is that it is delicious, filling, and versatile. But without pork, it’s difficult to make tonkotsu ramen’s signature rich and flavorful broth. Maybe you’d prefer shio ramen sans the bonito flakes. Vegan Ramen is the guide you need. Find out how to make a filling bowl of ramen at home with only plant-based ingredients. In this lesson, you will learn about the five basic ingredients that go into a bowl of ramen, as well as the best methods for preparing it and how to put together the perfect bowl.
Start with these easy-to-follow vegan basic recipes for oil, tare, broth, noodles, and toppings to make the base of any ramen dish.
Instead of making a few minor adjustments to regular recipes to make them vegan, try one of these dishes instead, which have been carefully designed from scratch to showcase the wonderful flavors and textures that a vegan diet can provide.
Check out a variety of plant-based ramen recipes, drinks, and side dishes, from old favorites to fresh new ideas.
Vegan versions of traditional ramen dishes that are easy to make at home will take this comfort food to a whole new level.
Ramen cookbook: 150 recipes from Japanese cuisine, classic, vegetarian and vegan noodle soups, side dishes, toppings and more
There are a wide variety of classic, vegetarian, and vegan noodle soups, sides, toppings, and other dishes among the 150 recipes for Japanese cuisine in this Ramen cookbook.
The worldwide popularity of Japanese noodle soup attests to its widespread cultural impact. Even if this has its roots in China, the dish as we know it now was developed by the Japanese in the nineteenth century. This explains why ramen restaurants from Japan may be found all the way in China. Good ramen dishes may be made swiftly and deliciously at home, so there’s no need to rely on eating out.
Learn about the subtleties of Japanese cooking by getting to know the different kinds of noodles and broth, seasoning blends, condiments, and side dishes that can be used. See for yourself what goes into the ideal bowl of ramen.