$31.95
Hawaii Washoku unites one of the world’s great cuisines with the spirit of Aloha to create harmony and peace at your table. Through a superbly photographed collection of over 175 plant-based and gluten-free Japanese recipes, vegan chef Lillian Cumic’s third cookbook is the ultimate chaperone for reimagining Japanese recipes into deliciously “planted” successes. Lillian began her cooking career in Japan where she lived for thirty years and fell in love with the people, its culture, and the food, leading her to the way of washoku and a whole new outlook on the dining experience.
| Weight | 2 lbs |
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| Dimensions | 9 × 7.5 × .75 in |
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Hawaii Washoku unites one of the world’s great cuisines with the spirit of Aloha to create harmony and peace at your table. Through a superbly photographed collection of over 175 plant-based and gluten-free Japanese recipes, vegan chef Lillian Cumic’s third cookbook is the ultimate chaperone for reimagining Japanese recipes into deliciously “planted” successes. Lillian began her cooking career in Japan where she lived for thirty years and fell in love with the people, its culture, and the food, leading her to the way of washoku and a whole new outlook on the dining experience.
Hawaii Washoku teaches the basics of modern Japanese cooking from a plant-based perspective with stellar recipes including colorful tsukemono “pickled things,” pub-style izakaya sides and nibbles, traditional simmered dishes with ofukuro no aji “mother’s taste,” and jaw-dropping “planted sashimi” hard to believe isn’t from the briny deep, while fascinating wagashi sweets confirm Japan’s cuisine as a true art form.
Hawaii Washoku is a complete guide to help you master washoku with a plant-based twist. Lillian shares in-depth commentary on key ingredients and where to find them to stock your pantry.
Recipes
Dashi, Dressings, and Condiments
- Instant Dashi
- Kombu Dashi
- Shiitake Dashi
- Shōjin Dashi
- Planted Awase Dashi
- Easy Shōjin Dashi
- Flavored Dashi
- Reserved Kombu
- Reserved Shiitake
- Ponzu
- “Ponzu Dressing 4 Ways:
Mustard, Yuzu Kosho, Creamy Wasabi, Spicy Daikon” - Concentrated Soup Base
- Tōfu Kewpie Mayo
- Grated Daikon Radish
- Spicy Grated Daikon Radish
- Homemade Miso
- Salted Kōji
- Soy Sauce Kōji
- Dashi Kōji
- Bee-Free Honey
- Matcha Honey
- Yuzu Honey
- Hot Honey
- Pineapple Ginger Honey
- Furikake Seasoning
- Nori Paste
Pickled Things
- Amazu Pickling Liquid
- Red Radish Amazu-Zuke
- Lotus Root Amazu-Zuke
- Carrot & Cucumber Amazu-Zuke
- Soy-Garlic Daikon Amazu-Zuke
- Daikon & Carrot Namasu
- Yuzu-Daikon Amazu-Zuke
- Mozuku Seaweed
- Mini Purple Amazu-Zuke
- Li Hing Mango Amazu-Zuke
- Yellow Pickled Daikon
- Soy-Marinated Mushrooms
- Pickled Rakkyō
- Fermented Rice Bran Pickles
- Kōji Pickled Cucumber
- Kōji Pickles
- Mustard Pickled Cucumber
- Pickled Burdock Root
- Pickled Mustard Greens
- Takana Fried Rice
- Pickled Sushi Ginger
- Red Pickled Ginger
- Japanese Pickled Plums
- Pickled Daikon in Soy Sauce
Sides and Nibbles
- Toasted Gingko Nuts
- Spicy Edamame
- Braised Lotus Root
- Seasoned Bamboo Shoots
- Konjac Steak
- Savory Pancake
- Miso Glazed Sauce
- Miso Glazed Konjac
- Miso Glazed Eggplant
- Miso Glazed Tōfu
- Miso Glazed Daikon
- Mountain Yam & Oyster Mushroom Stir-Fry
- Japanese Potstickers
- Braised Burdock Root
- Cocktail 3:33
Salads
- Addictive Cabbage Salad
- Green Beans & Asparagus with Black Sesame
- Blanched Spinach with Shiso Miso
- Asparagus Dengaku
- Chinese Long Beans with Sesame Sauce
- Okinawan Sweet Potato Salad
- Wakame Seaweed
- Cabbage Wakame Salad
- Pickled Onion Wakame Salad
- Mashed Tōfu Wakame Salad
- Simmered Kombu & Shiitake
- Lemon-Simmered Sweet Potato
- Simmered Kabocha
- Kabocha Gratin
- Daikon & Carrot Peel Kimpira
Simmered Things
- Simmered Japanese Taro
- Simmered Kiriboshi Daikon
- Simmered Bamboo Shoots
- Simmered Enoki Mushrooms
- Slow-Simmered Soybeans
- Sweetened Black Soybeans
- Simmered Hijiki Seaweed
Fried Things
- Tempura
- Lemon-Simmered Sweet Potato
- Tempura Dipping Sauce
- Flavored Salt
- Burdock Root Chips
- Shio Kōji Burdock Root Fries
- Deep-Fried Avocado
- Crispy Nori Mountain Yam
- Stuffed Lotus Root
- Potato & Corn Croquette
- Fried Chik’n
Soup & Noodles
- Miso Soup
- Instant Miso Soup
- One Cup Miso Soup
- Japanese Hotpot
- Oden
- Yamagata Taro Soup
- Buckwheat Noodle Soup
- Cold Buckwheat Noodles
- Fox Udon
- Rāmen Noodle Soup
- Cold Rāmen
- Spicy Shimeji Shirataki Noodles
- Ankake “Squid Ink” Fried Noodles
- Nori Glitter
- Japanese Curry Sauce
- Instant Japanese Curry Sauce
- Curry Rice
- Curry Udon
Rice
- Japanese Rice
- Green Tea Over Rice
- Quick Chestnut Rice
- Japanese Rice Balls
- Japanese Mixed Rice
- Mixed Grains Rice
- Red Bean Sticky Rice
- Bamboo Shoot Rice
- Japanese 7 Herb Rice Porridge
- Japanese Rice Omelet
Tofu
- Aloha Tofu Poke
- Tōfu Cutlet
- Tōfu Katsu Sandwich
- Tōfu Supam Musubi
- Rice Bran-Fermented Tōfu Cheese
- Shio Kōji Cream Cheese
- Shio Kōji Caprese
- Miso-Fermented Tōfu Cheese
- “Aged” Miso Tōfu Cheese
- Simmered Freeze-Fried Tōfu
- Mashed Tōfu Salad
- Fried Tōfu Patties with Ankake Sauce
- Mapo Tōfu
- Tōfu Steak with Shishito Miso
- Savory Tōfu Custard
- Hawai‘i-Style Misoyaki Butterphish
Sushi & Planted Sashimi
- Sushi Rice
- Colored Sushi Rice
- Nigiri Sushi
- Gunkan Sushi
- Thin Sushi Roll
- Fat Rolled Sushi
- Inside-Out Rolled Sushi
- Hand Rolled Sushi
- Planted Omelet
- Scattered Sushi
- Inari Sushi
- Planted Tsuna
- Bell Pepper Tsuna
- Tomato Tsuna
- Marinated Tsuna
- Planted Abalone
- Planted Salmon
- Planted Squid
- Planted Eel
- Planted Scallop
Sweet Things
- Sweet Red Bean Paste
- Red Bean Mochi
- Strawberry Red Bean Mochi
- Japanese Dumplings
- Sweet Soy Glaze
- Black Sesame Sauce
- Edamame Sauce
- Chunky Red Bean Paste
- Cherry Blossom Dumplings
- Fruit Sandwich
- Matcha Cheezecake
- Kanten Jelly Parfait
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