Field to Table: the Role of Vegetables in Japanese Diet October 25, 2010

Japan boasts one of the great vegetarian cuisines of the world, due largely to the fact that Buddhist doctrine prohibited consumption of animal products. Today, vegetarian food has become part of daily cooking, appreciated especially for its nutritionally sound and aesthetically satisfying meals that avoid waste and preserve the earth's natural resources. Japanese food expert Elizabeth Andoh is joined by Masato Nishihara, Executive Chef at Kajitsu restaurant, to discuss the role of vegetables in the Japanese diet. The talk is followed by a reception and book signing.