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.

Binding Type: Paperback
Publisher: Book Publishing Company (TN)
Published: 01/01/1999
ISBN: 9781570670725
Pages: 174
Weight: 0.65lbs
Size: 8.00h x 7.00w x 0.40d