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

A Japanese cookbook where nothing goes to waste is more than just a noble goal.

What's the vegetable equivalent of butcher's nose-to-tail, the meatless version of everything-but-the-squeal? In her latest cookbook, Kansha, Elizabeth Andoh explores the concept ichi motsu zen shoku (one food, used entirely), a Japanese vegan philosophy that means using every last bit of vegetables from frond-to-root. In other words, nothing goes to waste. Pickles become a frugal, nutritionally sound way of clearing out the vegetable bin—with the help of a little vinegar, kombu, salt, and soy sauce.

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