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Modoki ryori refers to food which uses plant-based ingredients to mimic the appearance, taste and texture of meat dishes. This type of dishes are common in shojin ryori and they have also achieved a certain mainstream popularity due to the health factor of eating vegetable-rich meals.
Fermented miso paste contains probiotics, along with an abundance of vitamins and minerals, such as protein, vitamin K and Zinc.
In his newest cookbook, Chef Tim Anderson, winner of the MasterChef competition in 2011, offers up vegan takes on Japanese soul food like kaarage (fried chicken) and croquettes along with some international interpretations like pesto udon, French onion ramen, and soy sauce butterscotch brownies.