Japanese Cooking Contemporary & Traditional by Miyoko Schinner

Article number: JC-Schinner-9781570670725
Availability: In stock

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.


Here's a few of the dishes were cooking first:


  • Potstickers
  • Curry Udon
  • Miso Soup with Tofu and Scallions
  • Oyster Mushroom Pilaf
  • Vegetable Croquettes
  • Soba Salad
  • and more!!


0 stars based on 0 reviews