Author: iina

Brand: The Experiment

Edition: Illustrated

Binding: Hardcover

Number Of Pages: 128

Release Date: 01-11-2019

Details: Product Description Modoki: a Japanese word that means "to mimic" Sushi Modoki: Authentic vegan sushi that tastes—and looks—just like the real thing! No food is more iconically Japanese than sushi. But as any vegan or vegetarian knows, there’s only so many cucumber rolls a person can eat! Enter Sushi Modoki—amazing, all-vegan re-creations of classic sushi rolls and bites. At the hands of vegan innovator iina, a cooking instructor in her native Japan, tomatoes transform into “fatty tuna,” mushrooms into “scallops,” and carrots into “salmon”—with mind-boggling results. Clear, step-by-step instructions show you how to make five different styles of sushi with all-natural, whole ingredients—and assemble elegant plates bursting with color and crunch: Nigiri: "fish" over rice Maki: sushi rolls Chirashi: scattered sushi bowls Inari: fried tofu stuffed with "fish" and rice Oshi: pressed sushi Plus, you’ll find the full range of traditional sides: salads, soups, sauces, pickled vegetables, and hot and cold drinks. Sushi Modoki is the ultimate guide to becoming a vegan sushi master—with over 50 recipes to “wow” vegans and sushi-lovers alike. Review “The [vegan sushi] results are worth the time and patience they require; alas they’ll be consumed in a flash.”— Florence Fabricant, The New York Times “A delightful book that is built on the concept of modoki, or mimicry. . . . A welcome title for those with even a passing interest in plant-based culinary options.”— Library Journal “Sushi Surprise. Tokyo-based chef iina creates edible vegan art for an adventurous vegetable-loving palate.”— Spirituality and Health “Clever.” —Publishers Weekly About the Author iina creates unique and inventive vegan foods that value the natural shapes and colors of vegetables. Her recipes exclude meat, fish, eggs, dairy, and processed white sugar and never use any artificial seasoning or coloring. She is a graduate of L’ecole Vantan culinary school in Tokyo. In 2008, she lived on Brown’s Field, an organic farm in Isumi, Japan. On the farm, while learning to produce and preserve organic foods, she became the chef at Rice Terrace Café. In 2010, she moved to Tokyo and began her career as a vegan chef.

EAN: 9781615196081

Package Dimensions: 9.3 x 6.5 x 0.7 inches

Languages: English