Nobu's Vegetarian Cookbook

After receiving many customer comments asking him to offer more vegetarian options, Nobu was inspired to create the recipes in this book. Nobu uses the natural umani – the important fifth taste – found in many vegetables (especially sea vegetables like kombu kelp) to create a seemingly endless variety of full-flavored dishes using no animal products. He also introduces tofu and yuba, both traditional Japanese ingredients made from soy beans. Even non-vegetarians will enjoy the way the recipes bring vegetable front-and-center in all there colors, textures, and flavors. Glossary, Index, Restaurant List. Illus., color photography. 176p.