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.