Japanese Cooking: Contemporary & Traditional [Simple, Delicious, and Vegan]

Japanese Cooking: Contemporary & Traditional [Simple, Delicious, and Vegan]

Language: English

Pages: 174

ISBN: 1570670722

Format: PDF / Kindle (mobi) / ePub


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.

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Yield: 4 to 6 servings Potato and Onion Miso Soup Jaga-Jmo to Tamanegi no Miso Shiru 1 to 2 medium potatoes, peeled and cut into sticks 1 large onion, cut in half and thinly sliced 1 quart Konbu Dashi (Konbu or Konbu-Shiitake Stock), page 54 to cup medium or dark miso (light can also be used) Simmer the potatoes and onion slices in the stock until tender, about 15 minutes. Turn off the heat and make a paste of the miso and a small amount of stock; whisk into the pot. Serve

tastiest ways to serve either soba or udon. Yield: 4 servings The Fox’s Favorite Soba or Udon Kitsune Soba or Udon 1 recipe Basic Broth for Soba or Udon, page 110 ½ cup Konbu Dashi (Konbu or Konbu-Shiitake Stock), page 54 2 to 3 tablespoons soy sauce 1 to 2 tablespoons FruitSource or sugar, or 3 tablespoons mirin 4 pieces abura-age (fried tofu pouches), cut in quarters or halves Place all the ingredients in a small pot. Cover tightly with a lid, and simmer for about 15

kernels off of the ears of corn, and slice the scallions thinly. Combine the cooked soba with the roasted vegetables, corn, and scallions. Combine with the dressing. Arrange the cucumber slices on top, and sprinkle with the sesame seeds. Optional Method: Simply use all the vegetables in their raw state, or blanch some of them briefly. Roasted Asparagus with Lime Ponzu Sauce Lime Ponzu Sauce ¼ cup lime juice 1 tablespoon soy sauce ½ teaspoon salt 1 tablespoon sweetener of

a bowl for rice (into which you might indeed pour tea; see cha-zuke, page 23). Cha-wan-mushi (O-cha-wan-mushi)—A custard soup steamed in individual cups with lids. Usually made with dashi (stock) and eggs, it contains little “surprises” at the bottom, such as seafood, chicken, ginko nuts, shiitake mushrooms, and vegetables. It is considered a delicacy in Japan. Cha-zuke (O-cha-zuke)—Rice with tea poured over it. It can be seasoned with other ingredients as well, including finely chopped

dashi are provided in this book. Do-nabe—An earthenware pot, usually decorated on the outside, that can be placed directly over the heat. Nabe-mono (Japanese one pot meal) would be made in a large do-nabe. They can be purchased at Japanese hardware or supply stores and are relatively inexpensive. Donburi (O-donburi)—A large bowl, particularly for individual use, either for noodles or the genre of rice dishes known by the same name. In these dishes, the rice is topped with savory meat,

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