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  • Contemporary and Traditional Japanese Cooking: Simple, Delicious and Vegan See large image

    Contemporary and Traditional Japanese Cooking: Simple, Delicious and Vegan (Paperback) By (author) Miyoko Mishimoto Schinner

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    Short Description for Contemporary and Traditional Japanese CookingJapanese 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 wit...
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    Very homey recipes, very true to the flavours of Japan.5

    Natalie I have really enjoyed owning this book so far, it has given me lots of great ideas for noodle soups, which is something I missed and longed for so much when I came back from Japan.

    This book is written by Miyoko, who was born in Japan but moved to the USA. She embraces the simplicity and mild flavours of Japanese cooking and has written wonderful little notes with many of the dishes, some which refer to her childhood. Sometimes it's like the book is a bit of a food journal! One of the comments I found especially interesting was how horrified Miyoko was when first moving to the USA and seeing that people stirred butter into their rice! [I also found this horrifying!]

    If you've been to Japan or just have a great love of Japanese food, you'll really enjoy this book. It's not all sushi and tempura like we have in the west... it's all the beautiful mild broths and fresh vegetables that the Japanese are so fond of. One small note is that some of the veggies can be difficult to find. I, for example, live in a small down in Australia and when you ask for "daikon", people look at you with a blank expression on their faces! Even lotus root was very very difficult for me to get. by Natalie

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