To those who think Japanese cuisine is all about sushi and ramen, we can’t recommend Nancy Singleton Hachisu’s new book, Japan: The Vegetarian Cookbook (Phaidon, 368 pages, 49.95 euros). The culinary author, originally from California and living in Japan for thirty years, recounts the richness of the Archipelago’s cuisine through more than 250 recipes, classified by type of preparation: seasoned, vinegared, fried, simmered, steamed, sautéed, grilled, marinated or candied.
The book is designed as an extension of his previous collection, Japan: the cookbook (Phaidon, 2018). Nancy Singleton Hachisu explores Japanese vegetarian cuisine, inherited from temple food, which she says both “rooted in centuries of tradition” And “timeless”. “It’s authentically light, flavorful, deeply filling and truly delicious. Even meat and fish lovers will not feel frustrated after an all-vegetarian meal”assures the author, who considers cooking as an almost spiritual introspection.
potato chip salad
Homemade potato chips bring an irresistible crunch to this surprising yet delicious summer salad. As for the curry vinaigrette, it adds a depth of flavor that sublimates the dish and makes it the ideal candidate for a lunch.
Preparation : 45 minutes, plus 30 minutes of soaking
Cooking : 10 minutes
For 4 generous portions :
- 450 g medium potatoes, peeled and cut into very thin rounds
- Neutral oil, rapeseed, peanut or safflower for example, for frying
- ½ tsp. curry powder
- 1 tbsp. teaspoon fleur de sel
- 2 tbsp. tablespoon rice vinegar
- 4 tbsp. rapeseed oil
- 1 small red head lettuce (100 g), torn into bite-sized pieces
- 2 medium Japanese cucumbers (150 g) cut into 3 cm rounds, then lengthwise into thin flat rectangles (tanzakugiri, about 2 cm wide and 4 cm long)
- 2 medium tomatoes (200 g), cut into 2 cm dice
- 1 good stalk of celery (100 g) cut into bevelled sections 3 cm long and 5 cm wide
Preparation
Soak the potatoes in cold water for 30 minutes. Drain, then pat them dry with a clean tea towel, taking care to absorb as much moisture as possible.
Pour the oil into a sauté pan 3 cm high and heat it over medium heat until it reaches 170°C. To check the temperature of the oil, dip a slice of potato in it: it should fall to the bottom of the pan, then immediately rise to the surface, forming a few medium-sized bubbles.
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