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

4.3 out of 5 stars 32 customer reviews

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Length: 174 pages

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Editorial Reviews

Review

Recipes feature traditional Japanese dishes and regional specialities from Kyushu in the south to Hokkaido in the north, as well as special fusion dishes. The author has created innovative substitutes for meat and fish utilizing tofu, seitan, and other vegetarian foods to create a truly unique Japanese cookbook.

About the Author

Miyoko Nishimoto Schinner , born in Yokohama, Japan ran Now & Zen Bakery in San Francisco. She also developed a line of gourmet cakes and vegetarian meat substitutes commercially sold across the country, and invented Hip Whip, a natural vegan cool whip. She is the author of the New Now & Zen Epicure.

Product Details

  • File Size: 2018 KB
  • Print Length: 174 pages
  • Publisher: Healthy Living Publications; 1st edition (August 1, 1999)
  • Publication Date: August 1, 1999
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B001XJ1PYM
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Not Enabled
  • Enhanced Typesetting: Not Enabled
  • Amazon Best Sellers Rank: #729,106 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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More About the Author

Miyoko has been delivering up her style of gourmet vegan cuisine to the public for decades through her many enterprises, including a restaurant, natural food company, cooking classes, lectures, and books. Her titles include the groundbreaking book, Artisan Vegan Cheese, and the most recent, The Homemade Vegan Pantry. Miyoko is the founder of Miyoko's Kitchen, makers of artisanal vegan cheese available at key retailers and online at http://miyokoskitchen.com/. She is co-host of Vegan Mashup, a cooking show on the Create Channel and seen on PBS.

Customer Reviews

Top Customer Reviews

Format: Paperback
This is a great cookbook. As a Japanese-American and a vegan, this is by far the best vegetarian japanese cookbook I've come across.
The veg-anized recipies in this book mimic the real thing--the Japanese curry out of this cookbook tastes the same as I remember the beef/pork/chicken version tasting. The ramen recipe is as close to the real thing as I can imagine, and I'm not referring to the 6 for a dollar insta-packs from the supermarket.
The author includes traditional and modern foods, and recipes which are tradionally vegetarian and not. Most of the ingredients can be bought at your local supermarket. This is the book to get for healthy, completely vegetarian Japanse food.
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Format: Paperback
I came across this book while researching vegan recipes for a family member who is on a really restricted diet. I am not a vegan, but I have loved every recipe from this book that I've made. The maze gohan (Japanese pilaf) and Yasai Zosui (mixed vegetable 'risotto') have become some of my favorite foods.

The book is nicely laid out and it's the perfect size book. It's long enough to contain a wealth of recipes, but not so large that it is unwieldy and awkward to actually have in the cooking area. The directions are extremely clear, and the author does a good job of explaining unfamiliar ingredients.

Vegan or not, this is one of my favorite cookbooks.
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By A Customer on May 22, 2004
Format: Paperback
This is my favorite cookbook. The recipes are simple, healthy, and they don't taste like they are missing anything.
After becoming a vegan, I thought that I would be deprived of all the tastes that I grew up with. I happened upon this book at Borders and have been pleasantly surprised by every recipe that I have tried. Even my anti-vegan sister loves this book.
The recipe for gyoza is a real winner.
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Format: Paperback
It's hard to search for a cookbook when you can't view it personally so I took a chance buying this and am extremely happy with it! The recipes are authentic and easy. There aren't any photographs but a few drawing to illustrate technique. The recipes are the core of Japanese cooking and the ingredients are consistant and easy to find. Exactly what I was looking for and would definatly say it was not a waste of money. This is getting alot of use.
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Format: Paperback
I have owned this cookbook for many years now, and it is one of my very favorites-- friendly and appealing. The elegant recipes are simple, unfussy, always delicious. And they lend themselves well to improvisation. I agree with those who say that these are recipes that never have you missing meat or fish. The "vegan"ness of these recipes seems completely natural, unlike other vegan cookbooks which are so often trying to create vegan versions of meat classics, to varying degrees of success.

In fact, if you like Japanese food, you might find this cookbook to be an excellent segue into going completely vegan.

My favorites are the cozy, hearty soba noodle soups, so perfect for a winter's day, and featuring any number of different vegetables.

Yum!
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Format: Paperback Verified Purchase
I have made about 10 of the recipes so far, and every one is so delicious. Konyakku is one of my new favorite foods, and the recipe for the curry udon is super good. Japanese curry is very unique, and the flavor and sweetness of this one is just like the ones I've had in restaurants. I also never realized it, but there are really no spices in Japanese cooking, all of the flavors come from fresh ingredients and various sauces. The glossary is also excellent (and very helpful!) to have cuz it explains a lot about various Japanese cooking/food words. If you're vegan and love Japanese food, get this book!
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By L on November 3, 2010
Format: Paperback Verified Purchase
I really love this book of recipes. I've been looking for Japanese cookbooks that don't rely on meat or fish, and this is the one. There are delicious and simple recipes in here from noodles, salads, soups, tofu, donburi, tempura, even homemade Japanese curry or gyoza from scratch. The only downside is that there are zero pictures in the book of the foods. But with the selection here, that really does not matter!!!
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Format: Paperback
It's a pretty cool little book, with the theory of Japanese cooking and eating, explained earnestly and clearly. Yes, it does call for ingredients that you'll have to schlep to an Asian market to go get, but many of them (miso, nori, sushi rice, tofu) are easily found in a grocery store, and the special ingredients (for which you do need to make a trip) are explained in such a way that you'll know just how to use them. There's a couple of recipes that do call for outright omnisubs, like vegan mayo and vegan sausage, but that's only two.

So far, I'm fairly pleased, because the author has made it easy to access Japanese cooking, eating, and thinking, while showing us all how it's done in your own kitchen, with what you have around the house. That's the other part: you don't need special equipment.
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