Japanese Style Plant-Based Cooking

”[Kano’s] preparations [are] simple, even humble, yet exquisite and explosively flavorful.” —Mark Bittman, The New York Times“In the Japanese culinary world, particular respect is given those who manage to transform humble foodstuffs into magnificent meals. Yumiko Kano, the chef and owner of restaurant Sen, earns high marks for her skill and ingenuity in this regard.” —Elizabeth Andoh, The New York Times“Kano masterfully transforms everyday vegetables into culinary delights using traditional Japanese ingredients and techniques…Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, Japanese Style Plant Based Cooking is a delightful and informative addition to your cookbook collection.” —One Table One World, Medium.com

Yumiko Kano has published over 30 books on plant-based cooking in her native Japan. She is well-known in the West and has been featured in food and restaurant review columns in the New York Times. Born into a farming family, she always loved natural foods which has led her to a lifelong study of vegan and vegetarian cuisine. From 2000 to 2012, she cooked vegetarian Kaiseki cuisine at her award-winning restaurant Sen in Tokyo. Now, in addition to her writing, she teaches cooking classes all over Japan.