Japan in La Plage Editions: Cooking, Crafts, Wellbeing, Books to Discover!

In Journal du Japon we want to present you beautiful books about Japanese culture. And La Plage editions offer fascinating books in this field! Cooking, crafts, prosperity, there is bound to be a title to tempt you. We invite you to discover a small selection in this article.

La Plage editions: living differently in an environmentally responsible way

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

As for the book selection, “We are interested in niche and cutting-edge topics that are generally not covered by mainstream publishers, through the prism of our values. It can be vegetarianism or veganism and the organic world in the kitchen, and otherwise ethics and eco-responsibility in a more global way in all our topics. Also, topics related to Asia were chosen because there is a personal appetite of the editor around that topic. »

Japan is therefore not specifically selected, “These are first of all meetings and opportunities”.

And for future publications, “for the end of 2022 and 2023 we are going 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 especially liked!

Sushi Modoki : the Japanese art of veggie sushi

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

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

Tomatoes and peppers replace red tuna, carrots, salmon, scallops and abalone mushrooms, squid konjac. Kabocha and tofu form an omelette, eggplant turns into an eel… it’s amazing!

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 complex, but you will definitely find those that will make you want to have a simple plant-based meal with the family or more complex ones to entertain friends and family and play a game of “guess what this sushi is!” “.

And don’t hesitate to send us photos of your sushi on social media!

More information on the publisher’s website.

Two books about tofu

Camille Oger offers La Plage two beautiful books about tofu, a book with 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 aspects of tofu, all its forms, uses, terroirs, production and gourmet recipes. An exciting trip to Asia, far from the bland image that this wonder food can sometimes have!

Camille Oger's Tofu Anthology, La Plage Editions: CoverTofu, an anthology It is : “170 recipes from India, Japan, Burma, France or Italy…

The flatness of fresh tofu is an advantage, a culinary “blank page”, like that of white rice or wheat flour, which can be used in many ways – marinating, cooking with spices, herbs and various spices… It is an inexhaustible source of culinary diversity.

Spicy Tofu with Peanuts (China), Grilled Tofu with Miso (Japan), Tofu with Lemongrass (Vietnam), Pasta Bolognese (Italy), Tofu on French Toast (France)…”

Japan takes a prominent place in the range of recipes: cold tofu, ginger and scallions, cold tofu with nattō, zen salad, tofu sauce, simple fried tofu, fried tofu, miso soup with tofu and wakame, miso soup with fried tofu and daikon, Buddhist soup, Grilled tofu with miso, Grilled tofu, Tofu fritters with vegetables, Dry tofu with miso, Sweet and salty fried tofu pockets, Sushi in tofu pockets, Fried tofu noodle soup, Pan-fried tofu with nori , Kyoto-style spicy tofu, Braised chopped tofu, Tofu and scrambled egg rice bowl, Fresh yuba soba, Okara with vegetables, Peanut tofu, Emerald tofu, Walnut tofu, Walnut tofu with persimmon, Sesame tofu, Tofu mochi .

La Plage edition tofu: inside pageBut discovering dishes from China, Korea, Vietnam, India or Burma is also exciting!

More information on the publisher’s website.

Terres de Tofu Camille Oger, editions La Plage: coverLand 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 spent a few more years wandering around the rest of Asia; tofu was everywhere, so ubiquitous that it went unnoticed. However, this versatile product did everything to get noticed. In Taiwan, I could smell it from afar, even before entering the night markets scented with huge vats of smelly tofu. In China, it came in endless textures, flavors, shapes and colors, sometimes covered in hair. In Japan, it is back in most meals, from breakfast to dinner. In Southeast Asia, the adorable little cubes of leafy tofu had a honeycomb core that really came to the fore in soups. In Korea, it was kimchi’s best friend. In Burma it was a different matter entirely, it was yellow and slippery, just as good in salads as it was in stir-fries. In short, whatever people say about it in France, tofu is not boring. When we begin to look at all the faces it can take and the incredibly diverse 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 variety of possible recipes and all the flavors that blend with the countries and spices we encounter. The variety of textures is also impressive. And the trip that Camille suggests makes you want to pack your backpack and explore the markets and small restaurants in the four corners of Asia!

Essential books to have in your kitchen!

Cook shiitakes with this little book Shiitake, portobello, oyster !

Shiitake, portobello, oyster Angélique Roussel, La Plage editions: coverIf you want to learn how to cook shiitake mushrooms, which are very common in Japanese cuisine, La Plage editions have a booklet dedicated to this mushroom, among other things, with delicious and simple recipes.

Spicy soba noodles, bacon, meatballs, pot pie, miso soup, cappuccino, yakitori-style skewers, one-pot pasta, shiitake powder and salt, shiitake hazelnut butter, truffle-flavored crème brûlée… simple and original recipes that will allow you to try these delicious mushrooms in different shapes and textures.

Take the opportunity and discover its two companions portobello (among other things in pie, gnocchi, burger, parmentier) and oyster (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 oysters by Angèle Roussel, La Plage editions: inside pageMore information on the publisher’s website.

LayeringThe Japanese beauty secret: skin care ritual with natural products

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

“In order to have radiant and flawless skin, supple and shiny hair, the Japanese have developed a meticulous ceremony, in several stages of care, called “Layering”. Layering is an English word that means: superposition of layers. For each of these gestures, specific care, cleansing, double hydration… the author decided to approach this ritual from the end of the world with natural, raw and economical cosmetics that Japanese women love to use and find directly in their hands. kitchen.: green tea, lemon, rice, sesame oil… Aleppo soap, made from bay berries, for example, ensures natural hydration of the skin day after day. By giving your skin those few pleasant minutes of daily care, you will quickly notice positive effects, visible from the outside and visible from the inside. The author also describes in detail the 5 stages of hair application in this book. »

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

More information on the publisher’s website.

Feel free to (re)read our article on J-beauty trends dedicated to layering.

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, comprehensive and richly illustrated, which presents indigo in all its aspects: definition, history, culture of the plant, accessories and dyeing techniques (with various recipes for dye baths), but also all the craftsmanship surrounding this dye ( many of which are Japanese: shiborithe art of folds and knots for creating patterns on indigo textiles, sashikoa specific embroidery that magnifies these fabrics and all patching techniques used in Japan for centuries).

The texts are fascinating and at the same time very precise and technical, the accompanying photographs are sublime, and the indigo blue color found on the pages takes on every shade imaginable, it’s magnificent!

Moreover, it is an excellent guide to getting started in the wonderful world of indigo dyeing. Every accessory, every product, every step, everything is worked out in great detail so that the company is feasible: it’s as if two authors are with the reader to explain to him how to do it and how to react if it doesn’t go as planned. A very complete guide indeed, with temperatures, milliliters, grams of each substance and detailed recipes such as cooking recipes. And then creativity has no limits for creating superb geometric patterns that many photos highlight!

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.

Don’t hesitate any longer, take a look at the La Plage edition website to discover all their titles and other topics you might like!

Leave a Comment

Your email address will not be published. Required fields are marked *