Nobu's Vegetarian Cookbook by Nobu Matsuhisa

  • Baby spinach salad with dry miso and yuzu dressing

    from Nobu's Vegetarian Cookbook Nobu's Vegetarian Cookbook by Nobu Matsuhisa

    • Categories: Dressings & marinades; Salads; Appetizers / starters; Japanese; Vegetarian
    • Ingredients: baby spinach; miso; leeks; oil; Parmigiano Reggiano cheese; yuzu juice; truffle oil
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Notes about Recipes in this book

  • Eggplant with Nobu-style saikyo miso

    • jonathan.porter on September 04, 2023

      The saikyo miso sauce was excellent. It was on the sweet side on its own but paired nicely with the eggplant meat, especially the bites that still had some bitterness. The eggplant meat had a nice mouth feel, especially the pieces closer to the center. The meat closest to the heat became soft and could perhaps be removed and used for another recipe. I would use medium eggplants that have a similar size throughout. Japanese would be excellent except for presentation. I used Italian which worked well but meat tenderness varied. Start with room temperature eggplants.

  • Cactus leaf "steak" with red jalapeño salsa

    • mjes on August 11, 2021

      The is a simple recipe lacking any specifically Japanese flavors - think oven roasted cactus leaves topped with a simple hot tomato salsa. Worth repeating but not worth getting excited about.

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  • ISBN 10 4894449056
  • ISBN 13 9784894449053
  • Published Jan 15 2012
  • Format Hardcover
  • Page Count 178
  • Language English
  • Countries Japan
  • Publisher PIE Books
  • Imprint PIE Books

Publishers Text

Nobu’s restaurants are known the world over for the quality of their ingredients and for the skill and originality with which the food is prepared and presented. Now, in this first cookbook by Nobu to focus on vegetable dishes, the master chef shares his expertise and deep knowledge of Japanese cuisine in sixty recipes that showcase vegetables in all their variety. Throughout the book, the emphasis is on fine and healthy Japanese dining. Nobu uses a wide range of cooking techniques—from marinating and pickling to steaming, roasting, boiling, frying, grating, etc.—to bring out the full flavors and textures of the vegetables. He also introduces tofu and yuba, both traditional Japanese ingredients made from soybeans, and offers ten recipes for vegetable sweets and fifteen for cocktails.

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