Traditional Japanese Seasonings and Condiments: Umamification in the Plant forward Cuisine (Minaka Ono and Ole G. Mouritsen) Non Alcoholic such as Masala Chai with Denominations:$25.00 such as Masala Chai with Black Peppercorns and Apple Crumble with Calvados and Crème Fraîche The words “red sauce” alone conjure images of an Italian American table full of antipasti both hot and cold Changes in eating behavior towards a more plant forward and sustainable diet require ways to prepare and impart This book describes such means in terms of powerful Japanese umami rich condiments and points out how the use of these easily can by transitioned from traditional Japanese cuisine to apply in other food cultures where the challenge is to increase consumption of plant based foods and cut down on meat without compromising taste