Japan at La Plage editions: cooking, crafts, well-being… books to discover!

At Journal du Japon we would like to introduce you to beautiful books about Japanese culture. And the editions of La Plage offer fascinating books in this area! Cooking, crafts, well-being, there will necessarily be a title that will seduce you. We invite you to discover a small selection in this article.

La Plage editions: living differently in an eco-responsible way

Wendy Gobin, publisher, tells us about this publishing house dedicated to “living differently”: “The publishing house was founded in 1994 in Paris by Laurence Auger and Jean-Luc Ferrante. We publish about 50 books a year, totaling nearly 270 titles in the catalog. †

As for the choice of books, “We are interested in niche and cutting edge topics that are generally not covered by general publishers, through the prism of our values. This can be vegetarianism or veganism and Organic World in the kitchen and otherwise ethics and eco-responsibility in a more global way in all our themes. The themes around Asia were also chosen because the editors have a personal interest in this subject. †

Japan was therefore not specifically chosen, “These are mainly encounters and opportunities”

And for future publications, “We will go to Korea before the end of 2022 and 2023, starting with Korean vegan and Korean sweets…”

We can’t wait to discover these new titles! In the meantime, here’s a small selection of books we particularly liked!

Sushi Modokic : the Japanese art of vegetarian sushi

Here is a very original book where all the ingredients are vegan, but where the end result, a sushi, looks just like traditional sushi. modokic indeed means “to make one look like another” and this culinary trompe-l’oeil is indeed stunning and gourmet!

You will find different kinds of sushi: nigiri, maki, chirashi, inrai and even sushi cake (which make up the different parts of the book, to which are added recipes for soups and broths, pickles and drinks for a complete and healthy meal). You will learn how to imitate mackerel, tuna, eel, squid and even tempura shrimp with vegetable products for sushi that are sure to surprise your guests.

Tomatoes and peppers replace red tuna, carrots with salmon, mushrooms with scallops and abalone, konjac with squid. Kabocha and tofu form an omelette, the aubergine turns into an eel… beautiful!

We learn to play with vegetables, herbs, spices, for sushi that is more real than real and very rich in flavor and color.

Sushi Modoki by Iina, editions of La Plage: inside pageThe recipes are sometimes very simple, sometimes more elaborate, but you will certainly find some that will make you want a simple plant-based meal with the family or more elaborate ones for entertaining friends and family and playing “guess what? what this sushi is! †

And do not hesitate to send us photos of your sushi on social networks!

More information on the publisher’s website.

Two books about tofu

Camille Oger offers La Plage two wonderful books on tofu, a book with 170 recipes and a book as a travel diary through the “Terres de tofu”. The two complement each other and allow you to discover all facets of tofu, all its forms, uses, terroirs, productions and gastronomic recipes. An exciting journey to Asia, far from the boring image this delicious food can sometimes have!

Tofu the Anthology by Camille Oger, La Plage Editions: CoverTofu, the anthology that is : “170 recipes from India, Japan, Burma, France or Italy…

The softness of fresh tofu is an advantage, a culinary “blank page”, such as that of white rice or wheat flour, which can be exploited in many ways – by marinating it, cooking it with spices, herbs and varied spices… It is an inexhaustible source of culinary diversity.

Spicy tofu with peanuts (China), Grilled tofu with miso (Japan), Lemongrass tofu (Vietnam), Bolognese pasta (Italy), French toast style tofu (France)…”

Japan takes a prominent place in the recipes offered: Cold tofu, ginger and spring onion, Cold tofu with nattō, Zen salad, tofu sauce, Simple fried tofu, Deep fried tofu, Miso soup with tofu and wakame, Miso soup with fried tofu and daikon, Buddhist broth, Grilled tofu with miso, Grilled tofu, Tofu fritters with vegetables, Salted tofu with miso, Sweet and salty fried tofu pockets, Tofu pocket sushi, Fried tofu noodle soup, Fried tofu with nori, Hot tofu like in Kyoto, Fried chopped tofu , Bowl of rice with tofu and scrambled eggs, Fresh yuba soba, Okara with vegetables, Peanut tofu, Emerald tofu, Walnut tofu, Walnut tofu with persimmon, Sesame tofu, Tofu mochi.

Tofu Editions La Plage: Inside PageBut discovering dishes from China, Korea, Vietnam, India or Burma is also exciting!

More information on the publisher’s website.

Terres de Tofu by Camille Oger, La Plage editions: coverCountries of Tofusummarized by Camille Oger: “I spent a long time with tofu without even seeing it. I lived between the Philippines, Japan and Taiwan for years and roamed the rest of Asia for a few more years; tofu was everywhere, ubiquitous to the point of going unnoticed. Still, this versatile product did everything it could to stand out. In Taiwan I felt it from afar, even before entering the night markets, perfumed by huge jars of stinky tofu. In China it came in endless textures, flavors, shapes and colors, sometimes covering itself with hair. In Japan, it returned in most meals, from breakfast to dinner. In Southeast Asia, the cute cubes of puffed tofu had a honeycomb core that worked well in soups. In Korea, it was Kimchi’s best friend. In Burma it was something completely different, it was yellow and slippery, just as good in salads as it was in frying. In short, no matter what people say about it in France, tofu is not boring. When we start to take stock of all the faces it can have, and the incredibly varied uses that the peoples of the Far East have found for it in the kitchen, we begin to dream of a gastronomic journey to the lands of tofu, between clothing workshops, traditional markets, restaurants and family meals. Follow me, I’ll take you there.

More information on the publisher’s website.

We love to discover the incredible diversity of possible recipes, and all the flavors it mixes with across the countries and spices we come across. The diversity of textures is also impressive. And the trip that Camille proposes will make you want to pack your backpack and explore markets and small restaurants in the four corners of Asia!

Essential books to have in your kitchen!

Cooking Shiitake with this booklet Shiitake, portobello, oyster mushroom

Shiitake, portobello, oyster mushroom by Angélique Roussel, editions of La Plage: coverIf you want to learn how to cook shiitake mushrooms, which are very often found in Japanese cuisine, the La Plage editions have a booklet dedicated to this mushroom, including tasty and easy recipes.

Spicy soba noodles, bacon, meatballs, pot pie, miso soup, cappuccino, yakitori style skewers, one-pot pasta, shiitake powder and salt, hazelnut shiitake butter, truffle-flavoured crème brûlée… simple and original recipes for you to try this delicious mushroom in various shapes and textures.

Take the opportunity to discover its two companions portobello (in pie, gnocchi, burger, parmentier among others) and oyster mushrooms (in risotto, polenta toast, terrine, ravioli, quiche, porridge, etc.)!

More than thirty express or festive recipes for cooking these mushrooms on a daily basis.

Shiitake portobello oyster mushrooms by Angèle Roussel, La Plage editions: inside pageMore information on the publisher’s website.

LayeringJapanese beauty secret: skin care ritual with natural products

Layering, Beauty Secret of the Japanese Women by Elodie-Joy Jaubert, La Plage Editions: CoverThis is a book that will interest those who want to take care of their skin and hair by combining pleasure, efficiency and natural products.

“In order to get a radiant and flawless skin, supple and shiny hair, the Japanese have developed a meticulous ceremonial, at different stages of care, called “Layering”. Layering is an English word and means: superposition of layers. For each of these gestures, specific care, cleansing, double hydration… the author has chosen to approach this ritual of the end of the world with natural, raw and economical cosmetics that Japanese women love to use and put directly into their kitchen. : green tea, lemon, rice, sesame oil… Aleppo soap, for example made from bay berries, provides natural hydration to the skin from day to day. By giving your skin this pleasant few minutes of daily care, you will soon notice positive effects, visible on the outside and palpable on the inside. The author also describes the 5 stages of hair layers in this book. †

The book presents for each stage the different types of possible natural products (natural ingredients, homemade recipes, virtues of each product, choice according to the type of skin), how to apply them (with facial massage diagrams), as well as simple tips on baths, massages, exposure to the sun, blow dry, comb and many other tips (nutrition) for healthy skin and hair!

More information on the publisher’s website.

Indigo : a wonderful book to discover and learn this ancestral craft

Indigo by Douglas Luhanko and Kerstin Neumüller published by La Plage: coverHere is a very nice book, complete and richly illustrated, which presents indigo in all its facets: definition, history, culture of the plant, utensils and dyeing techniques (with different recipes for dye baths), but also all the craftsmanship surrounding this color (of which many Japanese: shiborithe art of folding and knotting to create patterns on indigo textiles, sashikoa specific embroidery that magnifies these fabrics, and all the patching techniques used in Japan for centuries).

The texts are fascinating, but also very precise and technical, the accompanying photos are sublime and the indigo blue that can be found on the pages takes on every imaginable nuance, it is beautiful!

Plus, it’s an excellent guide to getting started in the wonderful world of indigo dyeing. Every utensil, every product, every step, everything is very detailed so that the business is feasible: it is as if the two authors are standing next to the reader, explaining to him how to do it and how to react if things don’t go as planned. A really very complete guide, with temperatures, milliliters, grams of each substance and detailed recipes such as cooking recipes. And then the creativity has no limit to create beautiful geometric patterns that emphasize the many pictures!

Indigo, La Plage editions: inside pageA very nice book to admire and use if you want to get started!

More information on the publisher’s website.

Do not hesitate any longer, take a look now at the website of La Plage editions to discover all their titles and other themes that you may like!

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