Kansha

The central theme of the cookbook is the Japanese concept of 'kansha,' which translates to appreciation or gratitude. Published in 2010 by culinary instructor Elizabeth Andoh, the book applies this philosophy to plant-based, vegan cooking. It encourages zero-waste cooking and deep appreciation for the natural resources used in food preparation.

Yes, the book is entirely focused on traditional Japanese vegetarian and vegan cooking, often rooted in the principles of 'shojin ryori' (Buddhist temple cuisine). The recipes utilize traditional techniques to maximize flavor from vegetables, soy products, and sea vegetables. Andoh teaches readers how to extract umami from plant sources without relying on meat or fish stocks.

Elizabeth Andoh is an American culinary instructor and one of the leading Western experts on Japanese cuisine. She lived in Japan for decades and trained at the Yanagihara Kinsaryu School of Classical Japanese Cuisine in Tokyo. Her cookbooks, including 'Kansha,' are renowned for their deep cultural context and meticulous, authentic instructions.

While some traditional Japanese techniques may be unfamiliar to Western cooks, Andoh is known for breaking down complex processes into clear, manageable steps. The recipes often require specialized ingredients but do not demand advanced knife skills or professional equipment. It is a great resource for anyone wanting to learn mindful, plant-based Japanese cooking from the ground up.