You can enjoy the same big, bold, salty-sweet-spicy-rich-umami flavours of Japanese soul food without so much as glancing down the meat and dairy isles. Japanese cooking is often inherently plant-based, it's uniquely vegan friendly. The oh-so satisfying flavours of Japanese cuisine are usually based in fermented soybean and rice products. This book won't so much teach you how to make dubious "vegan versions" of Japanese meat and fish dishes - because it wouldn't be good, and there's no need. Instead this book taps into Japan's wealth of recipes that are already vegan or very nearly vegan - so there are no sad substitutions and no shortcomings of flavor.