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Japanese and vegetarian food expert Miyoko Nishimoto Schinner presents traditional 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 Japanese cookbook.
ISBN: 9781570670725 ISBN-10: 1570670722 Audience:
Number Of Pages: 144 Published: 1st January 1999 Publisher: Book Publishing Company Country of Publication: US Dimensions (cm): 20.3 x 17.8
Weight (kg): 0.3
Edition Number: 7