Do you want to cook traditional and vegetarian Japanese recipes at home?In this 2 books in 1 edition by Maki Blanc, you will discover 140 recipes for amazing Japanese food.

In the first book, Vegetarian Japanese Cookbook, you will learn how to cook 70 recipes for tasty and spicy vegetarian Japanese recipes!

For historical reason the Japanese cuisine has many fish based dishes. Even if red and white meat is used as well in the kitchens, fish and seafood are surely present in all the most known recipes. So can Japanese food being turned vegetarian? Absolutely yes!

All the most interesting recipes can be executed without meat or fish. Ramen, Gyoza, delicious soups or crunchy tempura are perfectly fine with only vegetables rather than fish or meat. Even better, someone might say!

Being vegetarian is not only an ethical and responsible choice, but it is also a way for eating better and nourish the body with low processed and rich nutrient ingredients. Japanese cuisine is elegant and minimal and its recipes are perfect to be made with fresh vegetables or beans or fruits that can be easily found at the local supermarket.

In Vegetarian Japanese Cookbook by Maki Blanc you will learn:

• How to cook at home vegetarian Japanese dishes
• 70 recipes for easy Japanese dishes
• 70 vegetarian classic Japanese recipes

If you like asian flavors and want to learn how to cook vegetarian Japanese recipes, this cookbook is for you!

In the second book, Japanese Cookbook, you will find 70 recipes for tasty and spicy vegetarian Japanese recipes!

If the first words that come to mind when thinking about Japanese food are "sushi" and "sashimi", this cookbook is for you.

Japanese cuisine is deep, rich in flavors and extraordinarily variegate. Raw fish are just a tiny part of a complex universe made of classic comfort food as ramen, intense fried recipes such as tempura or takoyaki and elegant perfectly cooked or marinated fish.

If a single ingredient were to be mentioned as traditional Japanese food, for sure that would be rice. Meat has historically been more rare, since when in 600 AD Emperor Tenmu banned the habit of eating red meat such poultry and horses. Fish consumption increased and many traditional dishes came to light, mixing rice and raw or cooked fish.

Spices are not extremely used, while common in China, due to historic obstacles in trading them, which helped to build the foundation of the Japanese cuisine on elegant minimalistic fishes, rather than heavily spiced dishes.

In Japanese Cookbook by Maki Blanc you will learn:

• How to cook traditional Japanese dishes at home
• 70 recipes for easy and authentic Japanese food
• Homemade sushi, tempura, ramen and more traditional recipes
• Easily paginated and ready to be prepared recipes with ingredients accessible in the nearest supermarket

If you like Japanese Food and can't wait to cook quintessential asian food at home for friends and family, this cookbook is for you!