Who this cookbook is for

• you’re trying to eat less meat/seafood, or are trying to incorporate more plant-based foods into their life, without completely eliminating meat or fish from the diet.
• you’re tired of eating the same old Japanese cuisine. You may be in for a pleasant surprise. The majority of the recipes in this book are not available in Japanese restaurants in the US.  In Japan, they may be available in tofu specialty restaurants. But even those may be difficult to find unless you’re in a city like Kyoto, where tofu is a traditional specialty.
• you want to take control of your diet and discover a new way to cook

Tofu Ryouri is a collection of both traditional and contemporary Japanese tofu recipes. This book was created to help both seasoned and aspiring home cooks to improve their cooking skills, learn about Japanese cuisine, eat more healthy and more sustainably.

The best part?

Transporting yourself to Japan, without ever leaving the comfort of your kitchen!

Just imagine, all the delicate and delicious aromas and flavors Japanese food is known for!

This tofu cookbook features over 30 recipes, tried and tested by a second-generation Japanese-American with a passion for food and teaching.

The majority of the recipes take 30 minutes or less to complete, with exceptions such as gyoza taking a little longer. (think about all those gyoza skins to fill, or better, that you’ll get to eat!)

Pat’s journey started when he sprained his ankle after surfing and was unable to walk in the summer of 2016. During this time, he started a food blog ‘All day i eat like a shark’ and read a lot of books on the topics of food. Several of these books significantly changed his perspective on and relationship with, food. The biggest changes included eating less meat, eating more organic and in season foods, and cooking on a regular basis.

He credits these books for the personal transformation in his eating and cooking habits. Though he knew it in his heart, he realized the power books can have on one’s life and wanted to give back in his own unique way. Given one of his favorite cuisines was Japanese and within that, tofu – an idea for this cookbook was soon born.

He’s in this for the long haul and wants to build something bigger than himself. With the hope that this endeavor will help others improve their diet, enjoy the food they eat, while also learning about Japanese culture, cuisine, and leading a healthier and longer life.