Description

Homey, cozy-chic Japanese recipes with a playful twist

Japanese food defies easy categorization. It’s wholesome home-cooked meals composed of a small soup, a simply prepared protein, a vegetable, and a bowl of rice. It’s savory fried street foods and comforting noodles. It’s yoshoku, Western dishes given playful Japanese spins. It’s a cuisine that embraces seasonality and celebrates the subtle flavors and textures of the myriad vegetables that make their way onto the Japanese plate.

Japanese-French author Julia Boucachard grew up devouring all of the above. So when she went vegan, she was determined not to give up any of her childhood favorites. This cookbook is her plant-based tribute to her Japanese heritage, ranging from simple vegetable sides to indulgent street foods, from globally influenced dishes to sweet bite-size desserts. Inside, you’ll find:

• Easy plant-based recipes for classic dishes like kabocha squash stew, miso ramen, yakisoba, gyoza, melon pan, and many more.


• Simple, wholesome recipes for the sauces and pantry staples you’ll be reaching for all the time—no highly processed ingredients necessary.


• An illustrated guide to must-have Japanese ingredients and how to use them.

With 70 irresistible plant-based recipes accompanied by beautiful photography and charming pastel illustrations throughout, Vegan Japan is sure to transport your tastebuds.

About the Author

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.