JAPANESE COOKING Contemporary & Traditional

Japanese and vegetarian food expert Miyoko Nishimoto Schinner presents time-honored dishes and regional specialties from Kyushu 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 plant-based foods to create what is truly a unique vegan Japanese cookbook.

The foundation of Japanese cuisine is simplicity and purity where the number of components in a dish is reduced to a minimalist act that allows the character of each player to resonate with clarity. Flavors are pure and true, unfettered by the many spices and seasonings encountered in dishes of other countries. How absolutely zen that so much can result from so little! And in addition to the delectable flavors and stunning presentation of these dishes, you're also enjoying one of the world's most healthful cuisines which contributes to the low rate of cancer and heart disease among the Japanese.

From reader Ema NakaoHi, I just want to say how much I appreciate and love the [book] Japanese Cooking--Contemporary & Traditional by Miyoko Schinner. The vegan recipes are amazing and indeed authentic. I am Japanese with a severe allergy to all seafood/shellfish that puts me into anaphylactic shock, and Mrs. Schinner's books have allowed me to cook a larger variety of traditional Japanese foods than the same Japanese meals I have been cooking for many years. Please send my thanks to Mrs. Schinner. As an allergic Japanese person, it is literally impossible to enjoy traditional Japanese foods since most have fish in them. Her book has made a large difference for my cooking habits!Thank you!