Menu Of The Week: An Early April Meal Inspired By Japanese Vegetarian Cuisine

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Clockwise from center top: Short Grain Brown Rice with Bamboo Shoots, Warm and Spicy Cabbage Slaw, Braised Tofu and Vegetables (Click on photo to enlarge).

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I recently acquired a copy of Kansha, an elegant new cookbook on Japanese vegetarian cuisine by Elizabeth Andoh, who is widely thought to be the eminent person writing in English about Japanese food. I’ll review the book in another post, but for today I want to share the menu it inspired which James Holloway and I cooked last night in Palo Alto. In addition to the three dishes in the photo, there was soup with red and white miso, a salad of mixed baby greens with wakame, and we ended with apple pie, which had nothing to do with the menu’s theme, but which I just felt like making because I hadn’t made pie in a long time! Details about this week’s meal after the jump… Continue reading

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