When you think of Japanese food, you might think of fatty tuna, wagyu beef, fried chicken, pork broth and eggs everywhere! It’s a minefield for mindful vegans. Or so it seems…
Believe it or not, Japanese cuisine in general is actually vegan-friendly, and many dishes can be made vegan with a simple substitution or two. And it’s not just austere, traditional Buddhist-temple fare (though that is very lovely indeed); you can enjoy the same big, bold, salty-sweet-spicy-rich-umami recipes of modern Japanese soul food without so much as glancing down the meat and dairy aisles.
Join Tim Anderson, winner of Masterchef 2011 and chef patron of London’s Nanban as he shows you how to tap into Japan’s rich culture of cookery that’s already vegan or very nearly vegan, so there are no sad substitutes and zero shortcomings on taste.
Hands on. Includes lunch with wine.
Photographs © Nassima Rothacker and headshot © Laura Edwards.