Japanese Cooking - Contemporary & Traditional (Paperback)

by Miyoko Nishimoto Schinner (Author), Miyoko Nishimoto Schinner (Author) "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..." (more)
Key Phrases: konbu stock, reconstituted wakame, rice spatula, Konbu Dashi, Konbu-Shiitake Stock, New Year (more...)

Editorial Reviews

Product Description
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.

About the Author
Miyoko Nishimoto Schinner , born in Yokohama, Japan ran Now & Zen Bakery in San Francisco and developed a line of gourmet cakes and vegetarian meat substitutes sold commerically. She is also the author of the New Now & Zen Epicure.

Product Details

• Paperback: 174 pages
• Publisher: Book Publishing Company (TN); 1 edition (August 1999)
• Language: English
• ISBN-10: 1570670722
• ISBN-13: 978-1570670725
• Product Dimensions: 7.8 x 7 x 0.5 inches
• Shipping Weight: 8 ounces (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #340,760 in Books (See Bestsellers in Books)

  Popular in this category: (What's this?)

  #83 in

  Books > Cooking, Food & Wine > Regional & International > Asian > Japanese

Customer Reviews

Most Helpful Customer Reviews

21 of 21 people found the following review helpful:

5.0 out of 5 stars Very happy I have this in my kitchen., March 17, 2004

By A Customer

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.

12 of 12 people found the following review helpful:

5.0 out of 5 stars Great Simple Recipes, May 22, 2004

By A Customer

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.

9 of 9 people found the following review helpful:

5.0 out of 5 stars an unexpected gem, May 2, 2005

By	L. MacClellan (Seattle, WA United States) - See all my reviews (REAL NAME)

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.