Description
Japanese and vegetarian food expert Miyoko Nishimoto Schinner presents traditional Japanese dishes and regional specialties from Kyusju within the south to Hokkaido within the north. She draws from a long tradition of vegetarian cooking in Buddhist temples, in addition to an abundance of vegetable- and legume-based totally dishes that may be found in traditional Japanese cuisine. For the ones dishes which might be frequently prepared with meat, fish or fowl, Miyoko has created leading edge substitutes utilizing tofu, seitan, and other vegetarian foods to create what is actually a singular vegan cookbook.