Intro -- Title -- Copyright -- Dedication -- Contents -- Foreword -- Introduction -- Zen Cooking Basics -- 1. Oryoki: The Practice of "Just Enough" -- Sautéed Vegetables and Tofu Pulp -- Meat 'n' Potatoes for Zen Monks (Niku Jyaga Fu) -- Crushed Cucumber and Tomato Salad -- Japanese Pumpkin Salad -- Fried Japanese Pumpkin with Sweet Vinegar -- Tofu and Walnut-Stuffed Mushrooms -- 2. Rice: The Foundation of a Meal -- Colorful "Sushi" Rice -- Daikon "Steak" -- Cold Vegetables with Tofu Dressing (Shirae) -- 3. Broth: How to Enhance Your Surroundings -- Dashi -- Miso Soup -- Hearty Country Stew (Kenchin Jiru) -- Fried Tofu in Sauce (Tofu Agedashi) -- Winter Hot Pot (Sukiyaki Nabe) -- 4. Bamboo: Or, How to Turn Poison into a Meal -- Bamboo Rice -- Eight Treasures Stir-Fry (Happosai) -- Clear Soup (Sumashi) with Bamboo Shoots and Wakame -- 5. Balance: How to Find Harmony of Flavor and Priorities -- Five-Color Stewed Vegetables (Takiawase) -- Cucumber and Bean Sprout Salad -- Quick Japanese Cabbage Pickles -- 6. Just Enough Lust: How to Add Spice to Your Life (and Dumplings) -- Dumplings (Gyoza) -- Perfect Bok Choi -- Marinated Fried Eggplant (Nasu Agedashi) -- 7. California: How to Cook and Live Where You Are -- Oven-Baked Tofu -- Tempeh Hash à la Green Gulch -- Everyone's Favorite Cashew-Tomato Soup -- 8. Just Enough Bridezilla: How to Have a Modestly Blingy Wedding -- Tony's Lemon Sorbet -- 9. Ramen: Tracing a Favorite Meal across Continents -- Chilled Ramen (Hiyashi Chuka) -- Spicy Vegan Miso Ramen -- 10. Bento: Musings on Gender, Food, and Domesticity -- Koyadofu "Fried Chicken" -- Green Beans in Sesame Sauce (Ingen Gomae) -- Five-Ingredient Soybeans (Gomoku Mame) -- Julienned Daikon and Carrot in Sweet Vinegar Sauce (Namasu) -- Simmered Root Vegetables (Chikuzenni) -- Tofu-Stuffed Peppers -- Winter Festival Candied Yams (Daigaku Imo).

Karmic Tofu and Veggies -- 11. End Means Beginning: Leftovers -- Sautéed Carrot Peel (Kinpira) -- Fried Potato Peels -- Fried Noodles (Yaki Udon) -- Golden Curry -- Epilogue: Don't Look in Other People's Bowls -- Acknowledgments -- Glossary -- Common Japanese Ingredients -- Useful Equipment -- Popular Japanese Cooking Techniques -- Notes -- Index -- About the Author.