Japanese Cooking - Contemporary & Traditional: Simple, Delicious, and Vegan

by Miyoko Nishimoto Schinner

Japanese and vegetarian food expert Miyoko Nishimoto Schinner presents traditional Japanese 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 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 cookbook.

Genres: Cookbooks, Cooking, Food, Vegan, Nonfiction, Japan, Reference

174 pages, Paperback

First published August 1, 1999

Reviews

[Therese Brink · Rating 3 out of 5]

Simple Japanese fare. She begins with an introduction to Japanese cuisine and also provides a glossary of Japanese terms. None of the recipes are particularly hard to make. There are no illustrations of what the dishes should look like. Perhaps that is because most of the recipes only have a few ingredianets.

Recommended for the the cook just beginning to prepare Japanese dishes.

[Lilly · Rating 5 out of 5]

Before I got this book, the only Japanese food I had ever tried was sushi (I knew about Miso soup but was sceptical) .... I am a vegan and before that, I didn't like fish, so let's say that Japanese food in restaurants etc. was never really for me.
It turns out that veganized Japanese food is absolutely delicious.

It should go without saying that to make most of the dishes, you should live in an area where supermarkets stock Japanese staples (such as Mirin and Sake) or which has Japanese shops (around where I live, Korean shops often have the same ingredients but cheaper).
The book doesn't have much illustrations, but it is organized very well and it has a lay-flat binding, which is my main criterion for cookbooks.


My favourites were:
Japanese Pilaf (Maze Gohan). I could eat this every day.
Inari-Zushi
Tofu with An Sauce (Tofu no Ankake)
Freeze-Dried Tofu (Koya Dofu)
Japanese Style Salad Dressing (Wa-Fu Dressingu)
Udon in Broth (Kake-Udon)
Curry Udon
Cold Udon (Zaru-Udon)
Curry Rice
Mushroom Doria

[Sophie · Rating 5 out of 5]

This was a spur of the moment purchase, and I didn't really know what to expect, but now that I have it and tried a few recipes let me say that I am absolutely in love with this one.

I wanted to try and cook something new - usually, my cooking is mostly influenced by various European/Western cuisines and Indian cooking. I admit that I was very clueless about Japanese cooking, so I was grateful for the introduction and glossary (and I owe a huge debt of gratitude to the nice owner of the Asian store in the city because, really, in 90% of the time I had no idea what I was even looking for). It's interesting to read and the recipes really are as advertised: simple, delicious and vegan. So I'm happy and I can't wait to try out even more.

[Stephanie · Rating 5 out of 5]

I adore Japanese food. Alas, it's nearly impossible to eat vegetarian, let alone vegan in Japanese restaurants because they have to spice everything up with fish flakes.

This book is amazing- though not always traditional Japanese, all recipes are simple and turn out lovely.
Still, there are many authentic dishes and the information about vegetarianism in Japan and ingredient guide alone are worth the whole book's price.

[Sosanna Olson · Rating 5 out of 5]

Great recipes easily adapted to WFPBNO

[Evelyn Blackwell · Rating 4 out of 5]

I loved how clearly the author covered the history and social context of the foods she discussed, it added a whole extra layer that many recipe books lack. The book was well organised, and the straightforward glossary at the beginning was really helpful. I've tried a few recipes so far (and enjoyed all of them), and I plan to try more. I'd be giving five stars if there were more pictures, and perhaps if the book was longer.
There were a few minor printing errors in my edition, which just led to occasional blank pages, but didn't impact readability.
Definitely a great introduction to meat-free Japanese cuisine.

[Meghan · Rating 4 out of 5]

I bought this book while I was living in Japan to learn how to make authentic Japanese dishes without animal products and it continues to help me immensely toward that end. I have been satisfied with every recipe I have tried from this book. However, the fact seems to remain that, in order for certain dishes to taste truly authentic, they just have to have fish flakes in them.

[Jimmy · Rating 4 out of 5]

a really nice book with a fokus on fresh veggies served in a delightful and nice looking way.
As always with japanese food its good for the eyes looking aswell as the tastebuds.

For anyone that liked Mari Fujii's "The Enlightened Kitchen" This one is a nice addition, or replacement if you havent managed to get your hands on the former.

[Katey · Rating 3 out of 5]

While I learned a few things from this book, and I would totally love to eat these dishes if someone else prepared them, Japanese cooking doesn't quite appeal to me, or at least my cooking philosophy: unfussy, quick to prepare, nutritious (balance of protein, veggies, good carbs, etc), and the least number of separate steps and/or pots and pans, the better.

[Renée · Rating 5 out of 5]

Excellent. Needs more fresh recipes. I don't mind the reliance on tofu. Authentic book. Japanese family impressed.