Additional information
by Miyoko Nishimoto Schinner (Author), Miyoko Nishimoto Schinmer (Author)
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.
Number of Pages: 174
Dimensions: 0.4 x 8 x 7 IN
Publication Date: January 01, 1999
