It may seem trite to point out, but “Japanese food,” like any other cuisine that spans a nation of regions and cooking styles, is a vast canvas of brilliant flavors and distinct regional cuisines—much of it meat-free. It isn’t as finicky as you might expect, because it reflects a monastic tradition based on simplicity. Recipes are divided by cooking style - dressed, vinegared, deep-fried, simmered, steamed, stir-fried, grilled, pickled, and sweet - alongside which Hachisu shares her expert knowledge of the ingredients, culture, and traditions of this unique culinary style.

Believe it or not, Japanese cuisine in general is actually quite vegan-friendly, and many dishes can be made vegan with just a simple substitution or two.

In the second, Andoh demystifies ingredients that are staples in Japanese pantries, but may be new to you; they will boost your kitchen repertoire-vegan or omnivore-to new heights. 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).

I made one meal with tofu, eggplant two ways, and rice that pretty much followed all the guidelines for Japanese cooking with kansha (appreciation). There is more than one "Japanese Buddhist" tradition in Japan, even among Zen Buddhism form example there are many sects, with different eating habits. White soy sauce enhances soups, sauces, marinades and countless other dishes by adding depth of flavour and white miso is famously flavourful and versatile.

Reading through this plant-forward volume, you get a rich sense of the diversity of Japan’s cuisine and the “less is more” mentality behind a lot of it.