Japanese Cooking

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Japanese Cooking

Japanese Cooking: Contemporary and Traditional

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Miyoko Nishimoto Schinner

The foundation of Japanese cuisine is and purity. Whereas the foods of other cultures may dazzle and delight with their complex ingredients and techniques, Japanese cuisine reduces the number of components in a dish 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, the Japanese have developed one of the world's most healthful cuisines which contributes to their low rate of cancer and heart disease.

Japanese and vegetarian food expert Miyoko Nishimoto Schinner presents traditional 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 vegetarian foods to create what is truly a unique vegan Japanese cookbook.

Author Information
Miyoko Nishimoto Schinner is the author of The Now and Zen Epicure: Gourmet Cuisine for the Enlightened Palate and owner of the Now and Zen bakery and vegetarian restaurant in San Francisco, which has received acclaim from local critics. She was born in Yokohama, Japan, and graduated from St. John's College in Maryland. Her bilingual bicultural background has endowed her with the creativity and originality of the West and the aesthetic sense of the East. A vegetarian since the age of 12, Miyoko has developed a line of gourmet cakes and vegetarian meat substitutes that can be found in health food stores across the country. She has supplied gourmet baked goods to fine eateries both in Japan and the U.S.

174 pages