Long-time readers of Mental Masala will know that I’m a big fan of Elizabeth Andoh’s Washoku: Recipes from the Japanese Home Kitchen, with almost a dozen posts related to my Washoku cooking experiences. In October 2010, Ten Speed Press released another book by Andoh, Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions. I got my copy the day it hit the stores and have been cooking from it a few times a month since then. And now, over at my other blogging location, the Ethicurean, I have a review of the book that includes links to several recipes from the book and other useful information: Book Review: Appreciating Elizabeth Andoh’s “Kansha”.
Bay Area residents take note: the West Berkeley-based Cultured Pickle Shop sells a collection of delicious tsukémono (pickles) made using traditional Japanese methods.