Japanese Cooking

Miyoko Nishimoto Schinner brings the breadth of Japanese vegetarian cuisine to American kitchens in this practical guide. As an expert in both Japanese culinary traditions and plant-based cooking, she draws upon the long history of temple food and regional specialties spanning from Kyushu in the south to Hokkaido in the north. The text highlights how traditional Japanese diets already rely heavily on vegetables and legumes, offering a natural foundation for vegan adaptation. Schinner addresses common concerns by providing innovative substitutes for dishes typically prepared with meat, fish, or fowl. She utilizes tofu, seitan, and other vegetarian foods to recreate familiar flavors without animal products. This approach allows readers to explore the full spectrum of national and regional Japanese cuisine while adhering to a vegan lifestyle. The book serves as a resource for those seeking to understand the intersection of Buddhist temple cooking and modern dietary choices. This volume suits home cooks interested in expanding their repertoire with plant-based Asian recipes. It is particularly useful for individuals who wish to incorporate traditional Japanese techniques into their daily meals. Those expecting meat-centric dishes or non-vegan interpretations may find the focus less aligned with their preferences. The content remains grounded in the specific traditions of Kyushu and Hokkaido, offering a distinct perspective on regional vegetarianism.