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 & Traditional
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Book Description
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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.
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Most Helpful Customer Reviews
38 of 39 people found the following review helpful:
5.0 out of 5 stars
Very happy I have this in my kitchen.,
By A Customer
This review is from: Japanese Cooking: Contemporary & Traditional [Simple, Delicious, and Vegan] (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.
25 of 25 people found the following review helpful:
5.0 out of 5 stars
an unexpected gem,
By
This review is from: Japanese Cooking: Contemporary & Traditional [Simple, Delicious, and Vegan] (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.
22 of 23 people found the following review helpful:
5.0 out of 5 stars
Great Simple Recipes,
By A Customer
This review is from: Japanese Cooking: Contemporary & Traditional [Simple, Delicious, and Vegan] (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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Inside This Book
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First Sentence:
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. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
konbu stock, reconstituted wakame, rice spatula, shiitake stock, fried tofu pouches, sweet miso sauce, tonkatsu sauce, tempura sauce, mountain yam, vegan version, evaporated cane juice, tablespoons mirin, blanched spinach, more soy sauce, matsutake mushrooms, regular tofu, tablespoon sake, enoki mushrooms, tablespoon mirin, silken tofu, sushi rice, miso soup, white miso, teaspoon sea salt Key Phrases - Capitalized Phrases (CAPs): (learn more)
Konbu Dashi, Konbu-Shiitake Stock, New Year, Wa-Fu Dressing New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
konbu stock, reconstituted wakame, rice spatula, shiitake stock, fried tofu pouches, sweet miso sauce, tonkatsu sauce, tempura sauce, mountain yam, vegan version, evaporated cane juice, tablespoons mirin, blanched spinach, more soy sauce, matsutake mushrooms, regular tofu, tablespoon sake, enoki mushrooms, tablespoon mirin, silken tofu, sushi rice, miso soup, white miso, teaspoon sea salt Key Phrases - Capitalized Phrases (CAPs): (learn more)
Konbu Dashi, Konbu-Shiitake Stock, New Year, Wa-Fu Dressing New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 2
books:
- Japanese Cooking (International creative cookbooks) by Rh Value Publishing in Front Matter
- Vegetarian Cooking (Exciting Ideas for Delicious Meals) by Jillian Stewart in Back Matter
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