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Product Description
Synopsis
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.
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.
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
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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