Overview

Warming soups and slurp-able noodles. Refreshing vegetable sides. Indulgent street foods. Adorable bite-size desserts. Japanese French chef Julia Boucachard grew up devouring all of the above. When she went vegan, she was determined not to give up any of her childhood favourites. In Vegan Japan, she shows that cooking nourishing, flavour-packed plant-based Japanese food doesn’t have to be complicated. With an emphasis on seasonality, balanced flavors, and simple techniques, this is her plant-based celebration of Japanese cuisine and the myriad vegetables that make their way onto the Japanese plate. Inside, you’ll find: The classics, including Kabocha Stew, Miso Butter Ramen, Yakisoba, Onigiri, Gyoza, Melon Pan, and many more. Yoshoku (Western dishes given playful Japanese spins) like Napolitan and Japanese Potato Salad, Cleverly veganized takes on meat and seafood dishes like Karaage and Maguro Don, Even-better-homemade condiments and sauces such as Ponzu Sauce, Mentsuyu, and Japanese Mayonnaise, Plus tempting street foods, wholesome vegetable sides, sweet desserts, and an illustrated guide to must-have Japanese pantry staples. With beautiful photography and charming illustrations throughout, Vegan Japan is your one-stop ticket to authentic plant-based Japanese home cooking.

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Reviews

Julia's book is a gift to those of us who love exploring the authentic flavors of Japan while eating in a way that respects the earth and its inhabitants. The book is beautifully illustrated, and it is clearly created with a sense of reverence for good food and responsible choices, as well as for the author's own family heritage. There are so many delightful surprises here--vegan Japanese ice cream!--as well as easy plant-based tweaks to traditional dishes and sauces. The recipes are highly accessible, using simple ingredients and techniques to create luscious comfort food. A fabulous addition to your cookbook collection.--Virginia Messina, author of Vegan for Life Vegan Japan proves that anyone can cook irresistible plant-based Japanese food at home. Julia Boucachard has taken the Japanese classics she grew up with, like yakisoba and ramen, and created plant-based alternatives that are both easy and delicious. With an overview of essential ingredients to make shopping a breeze, Vegan Japan is an excellent introduction to Japanese home cooking for amateurs and expert chefs alike.--John Robbins, best-selling author and president of the Food Revolution Network Vegan Japan, with its delightful assortment of authentic Japanese recipes, recognizes that eating plant-based is the most efficient way to nourish ourselves and encourages us to explore foods that are tasty and satisfying, and also good for animals, people, and the planet.--Gene Baur, cofounder of Farm Sanctuary and coauthor of Living the Farm Sanctuary Life As a passionate fan of Japanese cuisine, I've been searching for a collection of the most popular Japanese recipes made vegan, and I'm thrilled to say that I've found it in Vegan Japan, a beautifully illustrated new cookbook in which French-Japanese chef, restaurateur, and author Julia Boucachard has expertly gathered her most beloved fare. Fellow fans of Japanese cuisine will find it a joy to cook from.--Celine Steen, author of No-Waste Save-the-Planet Vegan Cookbook and coauthor of The Complete Guide to Vegan Food Substitutions

A delicious entry point for anyone wanting to explore this East Asian cuisine in a veg-friendly way.-- ""Naturally, Danny Seo"" What a gem of a cookbook. With its treasure trove of wholesome and delicious recipes, beautiful photography, and fun illustrations, this book deserves a spot in any cookbook collection.--Kim-Julie Hansen, founder of Best of Vegan and author of Vegan Reset Julia's book is a gift to those of us who love exploring the authentic flavors of Japan while eating in a way that respects the earth and its inhabitants. The book is beautifully illustrated, and it is clearly created with a sense of reverence for good food and responsible choices, as well as for the author's own family heritage. There are so many delightful surprises here--vegan Japanese ice cream!--as well as easy plant-based tweaks to traditional dishes and sauces. The recipes are highly accessible, using simple ingredients and techniques to create luscious comfort food. A fabulous addition to your cookbook collection.--Virginia Messina, author of Vegan for Life Julia's Vegan Japan is such a wonderful, thorough, and approachable collection of recipes and techniques that I wholly appreciate as a fellow vegan hapa. This is the kind of cookbook I've always dreamed of having in my collection. There are simple, nostalgic comforts like Cold Tofu, Green Bean Shiraae, and Japanese Potato Salad, and plenty of new discoveries I can't wait to try, like Kabocha Korokke, Dorayaki, and making my own udon from scratch!--Lauren Toyota, bestselling author of Vegan Comfort Classics and hot for food all day Vegan Japan proves that anyone can cook irresistible plant-based Japanese food at home. Julia Boucachard has taken the Japanese classics she grew up with, like yakisoba and ramen, and created plant-based alternatives that are both easy and delicious. With an overview of essential ingredients to make shopping a breeze, Vegan Japan is an excellent introduction to Japanese home cooking for amateurs and expert chefs alike.--John Robbins, best-selling author and president of the Food Revolution Network Vegan Japan, with its delightful assortment of authentic Japanese recipes, recognizes that eating plant-based is the most efficient way to nourish ourselves and encourages us to explore foods that are tasty and satisfying, and also good for animals, people, and the planet.--Gene Baur, cofounder of Farm Sanctuary and coauthor of Living the Farm Sanctuary Life As a passionate fan of Japanese cuisine, I've been searching for a collection of the most popular Japanese recipes made vegan, and I'm thrilled to say that I've found it in Vegan Japan, a beautifully illustrated new cookbook in which French-Japanese chef, restaurateur, and author Julia Boucachard has expertly gathered her most beloved fare. Fellow fans of Japanese cuisine will find it a joy to cook from.--Celine Steen, author of No-Waste Save-the-Planet Vegan Cookbook and coauthor of The Complete Guide to Vegan Food Substitutions

Author Information

Julia Boucachard grew up splitting her time between Tokyo and France. After becoming vegetarian and then vegan, she found her restaurant choices drastically limited. After earning a degree in biology and a master's degree in environment she became a self-taught cook, starting a catering business before opening the Mori Café in Paris, where she shares plant-baed recipes inspired by the food of her childhood.

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