Japanese Cooking: Contemporary & Traditional [Simple, Delicious, and Vegan]

Japanese and vegetarian food expert Miyoko Nishimoto Schinner presents traditional Japanese dishes and regional specialties from Kyusju in the south to Hokkaido in the north. She draws from a long tradition of vegetarian cooking in Buddhist temples, as well as an abundance of vegetable- and legume-based dishes that can be found in traditional Japanese cuisine. For those dishes that are usually prepared with meat, fish or fowl, Miyoko has created innovative substitutes utilizing tofu, seitan, and other vegetarian foods to create what is truly a unique vegan cookbook.

Japanese Cooking Contemporary and Traditional: Simple, Delicious & Vegan — This cookbook showcases the essence of Japanese cuisine. Traditional dishes and regional specialties, along with everyday favorites of the 20th century Japanese housewife and the new "nouveau Japonaise" recipes, all display the delectable flavors and stunning presentation that Japanese food is famous for. Tofu, seitan, and other vegetarian foods are used to replace meat, fish, or fowl—with traditional tasting results. Miyoko s extensive knowledge of Japan s culinary customs, along with her childhood memories and favorite foods, help make this a truly unique Japanese cookbook.

Presents traditional dishes and regional specialties from Kyushu in the south to Hokkaido in the north, and draws from a long tradition of vegetarian cooking, as well as an abundance of vegetable and legume-based dishes that can be found in traditional Japanese cuisine Ishi-yaki-imo! Ishi-yaki-imo! The singsong cry of the sweet potato peddler would echo again and again, resounding into every home on the street. Cookbooks; Vegan; Correct Metadata; e-store_retail; Best cookbooks