Shojin Ryori · A Japanese Vegetarian Cookbook by Chu, Danny -- Read -- Imperial Library of Trantor

Index

Cover Title Copyrights Dedication About the Author Contents Introduction Basic Preparations

Japanese Rice Konbu Dashi Mushroom Dashi Toasted and Ground Sesame Seeds Boiled Bamboo Shoots

Starter

Goma Dofu (Sesame Tofu)

Spring

Shiso Rice Clear Vegetable Broth Daikon Rolls Parboiled Shungiku with Dashi Soy Bamboo Shoots with Miso Spring Croquettes Braised Burdock and Carrot Shiso Rice Clear Vegetable Broth Cabbage Rolls Asparagus with Walnut-miso Dressing Bamboo Shoots with Sesame Ganmodoki (Tofu Fritters) Vinegared Carrot

Summer

Vegetable Sushi Rice Miso Soup with Silken Tofu Mashed Pumpkin with Water Chestnut Eggplant with Goma Dressing Broccoli with Tomato Pan-fried Spicy Cucumber Soy Milk Jelly with Tomato and Edamame Vegetable Sushi Rice Miso Soup with Silken Tofu Stewed Pumpkin Sweet Potato with Cucumber Purée Simmered Ladies’ Fingers Carrot Croquettes Courgette Wrap

Autumn

Udon Noodles with Sesame Miso Soup with Nameko Mushrooms Yamatoimo Nori Nuggets Nagaimo Mushroom Croquettes Hijiki Teriyaki Yurine Citrus Balls Spinach and Mushroom with Citrus Dressing Udon Noodles with Sesame Miso Soup with Nameko Mushrooms Vegetable Tempura Nagaimo Chanwan Mushi Vegetable Okara (Soy Pulp) Yamatoimo Nori Rolls Green Beans with Walnut-miso Dressing

Winter

Ginger Rice Mushroom and Vegetable Soup Lotus Root Dumplings Water Chestnut Nori Squares Vegetable Oden Millet Chawan Mushi Winter Salad Ginger Rice Mushroom and Vegetable Soup Daikon with Miso Braised Gobo Tofu Steak Nagaimo and Orange Salad Lotus Root with Azuki Beans

Desserts

Mochi Balls (Spring) Watermelon Jelly (Summer) Sweet Potato Wagashi (Autumn) Poached Pears (Winter)

Glossary Weights & Measures