Book: Kansha, Celebrating Japan's Vegan and Vegetarian Traditions Nose-to-Tail Philosophy of Cooking Vegetables Book: Kansha, Celebrating Japan's Vegan and Vegetarian Traditions Nose-to-Tail Philosophy of Cooking Vegetables
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Book: Kansha, Celebrating Japan's Vegan and Vegetarian Traditions Nose-to-Tail Philosophy of Cooking Vegetables

by Peter Smith

December 2, 2010

I'm usually pretty skeptical of vegan and vegetarian cookbooks that bill themselves as vegan and vegetarian cookbooks, but Andoh doesn't just translate traditional dishes like a labor intensive creamy rice pudding into something faster and more practical for the modern cook. She is after something a broader: kansha (appreciation). And whether that means an appreciation of a meal built entirely around an entire daikon radish or an appreciation of the ingenuity in turning what could have been wasted scraps into a Mediterranean stew, Kansha is both a book and a concept worth exploring.

Photograph of Good Fortune Pickles by Leigh Beisch, courtesy of Ten Speed Press.

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Book: Kansha, Celebrating Japan's Vegan and Vegetarian Traditions Nose-to-Tail Philosophy of Cooking Vegetables