Born in California, Nancy Singleton Hachisu has lived in Saitama Prefecture since 1988 with her Japanese husband, a farmer. She is the author of four books, including Japan: The Cookbook, and has written for The Art of Eating, Lucky Peach, Saveur, Food & Wine, Travel & Leisure, and National Geographic Food. She worked for BBC Travel and participated in the "Salt" episode of the Netflix series Salt, Fat, Acid, Heat.
The new book from the author of Japan: The Cookbook, which has been a tremendous success with over 150,000 copies sold worldwide. A wide selection of vegetarian recipes by a renowned expert in Japanese cuisine.
With a detailed introduction to Japanese vegetarian cuisine, texts dedicated to ingredients, culture, and traditions, as well as a glossary.
For food lovers, Japan enthusiasts, and anyone focused on health through a vegetarian diet.
The latest title in a collection of books dedicated to the world’s vegetarian cuisines.
With 120 photographs of the dishes captured in the purest Japanese aesthetic.
180 × 270 mm 368 pages Illustrations: 124 color.
"Often referred to as the 'cuisine of devotion,' shōjin ryōri (temple food) was created by monks but has recently found its way from temples to Michelin-starred tables in Tokyo." – BBC
About Nancy Singleton Hachisu and Japan: The Cookbook: "It’s hard not to succumb to this cookbook by Nancy Singleton Hachisu, a key figure in Japanese gastronomy and one of the chefs of the Slow Food movement." – Koko
"Fans of Japanese cuisine have plenty to celebrate [...]. A book that gathers all the most iconic recipes from the Land of the Rising Sun. Told by Nancy Singleton Hachisu with clarity and precision." – Vogue France
