Celebrating Japan’s Vegan & Vegetarian Traditions | Noe Valley

Submitted by the Event Organizer

Elizabeth Andoh (author of Washoku) is at once lyrical and meticulous, taking the reader effortlessly from the profundities of Japanese culinary philosophy to practical and novel culinary techniques. Not just for vegans and vegetarians, Kansha is a veritable treasure trove for transforming even the humblest of vegetables into delicacies, and for exploring the full potential of rice, noodles, and tofu.

This even is co-sponsored by the Japan Society of Northern California.

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