Plant Based Tokyo Japanese Restaurant Guide

Momoko Nakamura, also known as Rice Girl, introduces the people of plant-based Tokyo. Each chef and restaurant owner, tell their stories, revealing why they've landed in plant-based cooking, how they came to open their restaurant, and their approach to flavors and ingredients. Vegan and vegetarian restaurants in Tokyo, and across the rest of Japan, may first appear to be few and far between, but in fact, Japan has a long history of plant-based cuisine. Japanese traditionally eat a highly vegetable-centric diet. Organic, pesticide and fertilizer-free fruits and vegetables that are farmed with care, are at the heart of each restaurant's menus. Combined with fermented foods that have been passed down from generation to generation, make for a uniquely Japanese approach to plant-based cookery. Because Japan is a hyper-seasonal country, the earth's bounty evolves in accords to the poetry that is the traditional Japanese microseasonal calendar. Through PLANT-BASED TOKYO, Tokyoites as well as visitors, can be sure to find delicious, quality, thoughtful food, that most anyone can enjoy without hesitation or concern. A few of Rice Girl's favorite greengrocers and farmers markets are also noted, for those who are interested in cooking at home, or picking up gifts for friends. These are the top places to eat plant-based in Tokyo! PLANT-BASED TOKYO is a bilingual book. Both the English and Japanese are written by Rice Girl. 発行：マイルスタッフ（インプレス）

Shivya Nath quit her corporate job at age twenty-three to travel the world. She gave up her home and the need for a permanent address, sold most of her possessions and embarked on a nomadic journey that has taken her everywhere from remote Himalayan villages to the Amazon rainforests of Ecuador. Along the way, she lived with an indigenous Mayan community in Guatemala, hiked alone in the Ecuadorian Andes, got mugged in Costa Rica, swam across the border from Costa Rica to Panama, slept under a meteor shower in the cracked salt desert of Gujarat and learnt to conquer her deepest fears. With its vivid descriptions, cinematic landscapes, moving encounters and uplifting adventures, The Shooting Star is a travel memoir that maps not just the world but the human spirit.

Known as the land of sushi, Japan may seem a bit daunting to vegan and vegetarian visitors. But no fear, not only can you survive in Tokyo while keeping to a plant-based diet, but thrive on delicious meals and snacks! The Tokyo Vegan Guide's 2018 edition contains everything you need to know to enjoy great food and make the most of your time in the city: Reviews of over 70 vegan and vegan-friendly restaurants across Tokyo, including price ranges and easy walking directions Compact travel guides and sightseeing recommendations near the restaurants Tips about how to find vegan-friendly budget options in convenience stores, supermarkets and even major restaurant chains! Bonus information for gluten free and halal foodies A useful glossary with helpful phrases, common words and a clear explanation of veganism in Japanese As a special bonus, a mini vegan guide to Kyoto is included! Written by the Tokyo-based, (self-professed) vegan gourmet and writer Chiara Terzuolo, this guide to Japan's capital will allow you to eat your way through the city without any worries, while getting a taste for real Japanese plant-based cuisine.

Japanese cuisine.

Take a vegan tour of Tokyo with this guide to its neighborhoods and the best of their plant-based offerings. From an early morning coffee to midday shopping for clothing before following the wafting scent of yakitori down an alley, The Vegan Guide to Tokyo is a curated selection of the best of Japan’s capital. From vending machines to street food stalls, shops to hotels, this is a vegan’s ultimate guide to the city’s sprawl. Organized by neighborhoods, the book guides you through each of Tokyo’s districts, breaking down the best places to explore and discover. With enough to fill visit after visit to Tokyo, the book also includes additional guides for day trips and journeys farther afield to Osaka and Kyoto. Whether you’re on the hunt for perfectly adorable pastries, environmentally responsible places to stay, or cruelty-free shops, tour Tokyo with this book full of gems and essential travel tips. From the classic to the contemporary, the well-known to the local, take a plant-based trip to Tokyo.

An acclaimed Japanese vegan chef presents an innovative collection of recipes and techniques for making sushi, nigiri, rolls and more—all without meat. Sushi is perhaps the most iconic Japanese food. But as any vegan or vegetarian knows, there’s only so many cucumber rolls a person can eat. Enter chef iina with her unique, all-vegan re-creations of classic sushi rolls and bites. She calls them Sushi Modoki—“modoki” being Japanese for “mimic.” In iina’s hands, tomatoes transform into “fatty tuna,” mushrooms into “scallops,” and carrots into “salmon”—with mind-boggling, irresistibly delicious results. Clear, step-by-step instructions show you how to make five different styles of sushi with all-natural, whole ingredients—and assemble elegant plates bursting with color and crunch: Nigiri: “fish” over riceMaki: sushi rollsChirashi: scattered sushi bowlsInari: fried tofu stuffed with “fish” and riceOshi: pressed sushi Plus, you’ll find the full range of traditional sides: salads, soups, sauces, pickled vegetables, and hot and cold drinks. Sushi Modoki is the ultimate guide to becoming a vegan sushi master—with more than 50 recipes to “wow” vegans and sushi-lovers alike.

50+ Tasty Solutions to the Eternal Workday Dilemma: “What Should I Have for Lunch?” Tackling your midday cravings has never been easier, thanks to Talia Koren’s debut cookbook. The founder of the meal plan subscription service and blog Workweek Lunch shares her secret tricks for saving time, money and stress by meal-prepping lunches you can’t wait to eat. Skip waiting in line for expensive takeout and make one of Talia’s dozens of mouthwatering, easy-to-pack recipes instead. Each recipe is designed to be cooked in bulk, so you can get all of your cooking for the week done in just one afternoon. With your meals ready to grab and go, you’ll love sleeping in a little longer before your morning commute. There are tons of tasty dishes to whip up, like a hearty Italian Turkey Meatball Orzo Bowl or some cheesy Kimchi Mushroom Quesadillas. No microwave at work? No problem! Talia’s got you covered with options like Turmeric Chickpea Avocado Sandwiches and Chicken Banh Mi–Inspired Wraps. Busy week? Try one of her satisfying low-maintenance meals, like the Chorizo Sweet Potato Black Bean Skillet, or plan ahead with a freezer stash option like Veggie Chili Mac ’N’ Cheese, which is specifically designed for you to make then reheat on hectic days. Talia also shares smart storage and reheating tips, as well as innovative ways to remix your meal preps throughout the week, guaranteeing that your lunches stay fresh and never boring. Whether you’re trying to save cash, free up some extra time or are just seeking exciting new meals to brighten up your midday routine, level up your workweek with these lunches!

Japanese cuisine: Fatty tuna! Wagyu beef! Pork broth! Fried chicken! Squid guts! It's a MINEFIELD for mindful vegans. OR SO IT SEEMS. In reality, there's an enormous amount of Japanese food that is inherently vegan or can be made vegan with just a few simple substitutions. And it's not just abstemious vegan Buddhist temple fare (although that is very lovely) – you can enjoy the same big, bold, salty-sweet-spicy-rich-umami flavours of Japanese soul food without so much as glancing down the meat and dairy aisles. Because Japanese cooking is often inherently plant-based, it's uniquely vegan-friendly. 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 JapanEasywill 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 flavor.

A celebration of Japan's vegan and vegetarian traditions with 100 vegan recipes. Kansha is 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). Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. Then she demystifies ingredients that are staples in Japanese pantries that will boost your kitchen repertoire—vegan or omnivore—to new heights.

Being a vegetarian or vegan in Japan is a challenge, but veggie travelers shouldn't be deterred because there is plenty to keep you well-fed Japanese cuisine is known for its heavy use of meat and fish, and even stocks and sauces usually have some ingredients containing meat. Vegetarianism and veganism are not as popular in Japan as it is in the West, so you'll find there's often some confusion as to what you can and can't eat. However, with a little planning, it's possible to navigate Japan and even sample vegetarian or vegan Japanese food, without compromising your diet.