Contemporary and Traditional Japanese Cooking: Simple, Delicious and Vegan

Miyoko Mishimoto Schinner

ISBN 10: 1570670722 / ISBN 13: 9781570670725

Published by Book Publishing Company, 1999

About this Item

Japanese and vegetarian food expert Miyokko Mishimoto Schinner presents traditional Japanese dishes and regional specialities from Kyushu in the south to Hokkaido in the north. She draws from the tradition of vegetarian cooking in Buddhist temples, as well as the vegetable-based dishes found in traditional Japanese cuisine. For dishes usually prepared with meat, fish or fowl, Miyoko has created innovative substitutes utilizing vegetarian foods like tofu and seitan, to create recipes suitable for vegans.

Seller Inventory # CIN1570670722G

Bibliographic Details

• Title: Contemporary and Traditional Japanese Cooking: Simple, Delicious and Vegan
• Publisher: Book Publishing Company
• Publication Date: 1999
• Language: English
• ISBN 10: 1570670722
• ISBN 13: 9781570670725
• Binding: Paperback
• Condition: Good

About this title

Synopsis

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. 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.