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

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At Journal du Japon, we like to introduce you to beautiful books on Japanese culture. And La Plage editions offer fascinating books in this area! Cooking, crafts, well-being, there will necessarily be a title that will tempt 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 created in Paris in 1994 by Laurence Auger and Jean-Luc Ferrante. We publish about 50 books a year, totaling nearly 270 titles in the catalog. »

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Regarding the choice of books, “We are interested in niche and cutting-edge subjects that are generally not covered by generalist 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. Also, the themes around Asia are chosen because there is a personal appetite of the editors around this subject. »

Japan is therefore not chosen specifically, “Above all, these are encounters and opportunities”.

And for future publications, “for the end of 2022 and 2023, we’re heading to Korea, starting with Korean vegan and Korean sweets…”

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

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Sushi Modoki : the Japanese art of veggie sushi

Sushi Modoki by Iina, La Plage editions: coverHere is a very original book in which all the ingredients are vegan, but where the end result, a sushi, looks just like a traditional sushi. Modoki indeed means “to make one thing look like another” and this culinary trompe-l’oeil is indeed stunning and gourmet!

You will find different types of sushi: nigiri, maki, chirashi, inrai and even sushi cake (which form 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 will surely 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 omelet, the aubergine turns into an eel… it’s stunning!

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

Sushi Modoki by Iina, La Plage editions: inside pageThe recipes are sometimes very simple, sometimes more elaborate, but you will certainly find those that will make you want for a simple plant-based meal with the family or more elaborate for entertaining friends and family and playing “guess 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 on tofu

Camille Oger offers La Plage two beautiful books on tofu, a book of 170 recipes and a book like a travel diary through the “Terres de tofu”. The two complement each other and allow you to discover all the facets of tofu, all its forms, its uses, its terroirs, its productions and its gourmet recipes. An exciting trip to Asia, far from the bland image that this marvelous food can sometimes have!

Tofu the anthology by Camille Oger, La Plage editions: coverTofu, the anthology it is : “170 recipes from India, Japan, Burma, France or Italy…

The blandness of fresh tofu is an advantage, a culinary “blank page”, like that of white rice or wheat flour, which can be exploited in many ways – by marinating it, cooking it with spices, herbs and varied condiments… 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 holds 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, Cured tofu with miso, Sweet and salty fried tofu pockets, Tofu pocket sushi, Fried tofu noodle soup, Pan-fried tofu with nori, Hot tofu like in Kyoto, Sautéed 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, Tofu from sesame, 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: coverLands of Tofusummarized by Camille Oger: “I spent a long time with tofu without even seeing it. I lived for years between the Philippines, Japan and Taiwan, and spent a few more years roaming the rest of Asia; tofu was everywhere, ubiquitous to the point of going unnoticed. Yet this multi-faceted product did everything to get noticed. In Taiwan, I felt it from afar, even before entering the night markets perfumed by huge pots of stinky tofu. In China, it came in endless textures, flavors, shapes and colors, sometimes covering itself with hair. In Japan, it returned in the majority of meals, from breakfast to dinner. In Southeast Asia, the adorable little cubes of puffed tofu had a honeycomb core that really came into its own in soups. In Korea, it was kimchi’s best friend. In Burma, it was quite another thing, it was yellow and slippery, as good in salads as in frying. In short, whatever people say about it in France, there is nothing boring about tofu. When we begin to take stock of all the faces it can take, 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 discovering the incredible diversity of possible recipes, and all the flavors with which it blends over the countries and condiments encountered. The diversity of textures is also impressive. And the trip proposed by Camille makes you want to take your backpack and go explore markets and small restaurants in the four corners of Asia!

Essential books to have in your kitchen!

Cook shiitake with this little book Shiitake, portobello, oyster mushroom !

Shiitake, portobello, oyster mushroom by Angélique Roussel, La Plage editions: coverIf you want to learn how to cook shiitake mushrooms, which are very frequently found in Japanese cuisine, La Plage editions have a little book dedicated to this mushroom, among other things, with 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 that will allow you to test this delicious mushroom in different shapes and textures.

Take the opportunity to discover his 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 to cook 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: skincare ritual with natural products

Layering, beauty secret of the Japanese women of Elodie-Joy Jaubert, La Plage editions: coverThis is a book that will interest those who want to take care of their skin and their hair by combining pleasure, efficiency and natural products.

“To have radiant and flawless skin, supple and shiny hair, the Japanese have developed a meticulous ceremonial, in several stages of care, called “Layering”. Layering is an English word which means: superposition of layers. For each of these gestures, specific care, cleansing, double hydration… the author has chosen to approach this ritual from the end of the world with natural, raw and economical cosmetics that Japanese women like to use and that they find directly in their kitchen. : green tea, lemon, rice, sesame oil… Aleppo soap, made from laurel berries, for example provides natural hydration of the skin day by day. By giving your skin these pleasant few minutes of daily care, you will quickly notice positive effects, visible on the outside and noticeable on the inside. The author also details in this book the 5 stages of hair layering. »

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, sun exposure, hair drying, combing and many other tips (nutrition) to have healthy skin and hair!

More information on the publisher’s website.

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

Indigo by Douglas Luhanko and Kerstin Neumüller published by La Plage: coverHere is a very beautiful 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 (many of which are Japanese: shiborithe art of folds and knots to make patterns on indigo textiles, sashikoa specific embroidery that magnifies these fabrics, and all the patching techniques that have been used for centuries in Japan).

The texts are fascinating while being very precise and technical, the photos that accompany them are sublime and the indigo blue found throughout the pages takes on all the nuances imaginable, it’s magnificent!

Moreover, it is an excellent guide for getting started in the wonderful world of indigo dyeing. Each utensil, each product, each step, everything is very detailed so that the company is feasible: it is as if the two authors were next to the reader to explain to him how to do it and how to react if it does not 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 superb geometric patterns that the many photos highlight!

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

More information on the publisher’s website.

Don’t hesitate any longer, take a look now on the La Plage editions website to discover all their titles and other themes that you might like!

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