DescriptionJapanese cuisine: Fatty tuna Wagyu beef Pork broth Fried chicken Squid guts Its a MINEFIELD for mindful vegans. OR SO IT SEEMS. In reality, theres an enormous amount of Japanese food that is inherently vegan or can be made vegan with just a few simple substitutions. And its not just abstemious vegan Buddhist temple fare (although that is very lovely) - you can enjoy the same big, bold, salty-sweet-spicy-rich-umami flavours of Japanese soul food without so much as glancing down the meat and dairy aisles. Because Japanese cooking is often inherently plant-based, its uniquely vegan-friendly. The oh-so satisfying flavours of Japanese cuisine are usually based in fermented soybean and rice products, and animal products were seldom used in cooking throughout much of Japanese history. Yes, there is fish in everything, in the form of dashi, but you can easily substitute this with a seaweed and mushroom-based version thats every bit as delicious. This book wont so much teach you how to make dubious vegan versions of Japanese meat and fish dishes - because it wouldnt be good, and theres no need Instead, Vegan JapanEasywill tap into Japans wealth of recipes that are already vegan or very nearly vegan - so there are no sad substitutions and no shortcomings of flavor.About the AuthorTim Anderson is a chef, food writer, and MasterChef champion. Born and raised in Wisconsin, Tim studied Japanese food culture at university and lived in Japan for two years. After moving to London, he won MasterChef in 2011, which catapulted him into a position as one of the UKs most prominent voices on Japanese food, American food, and craft beer. He has operated the pop-up Japanese restaurant Nanban since 2013, which inspired a book, Nanban: Japanese Soul Food. Tims restaurant of the same name, opened in the heart of Brixton at the end of 2015, and has been widely supported by critics and customers alike. He is also author of JapanEasy and Tokyo Stories.