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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

aside a little for topping, and gently squeeze out the excess water from the rest. (You will end up with only about ¼ cup of daikon.) Heat the oil for frying, and coat each cube of tofu well in the cornstarch. Fry several cubes at a time until golden, then drain on absorbent paper. Put several cubes in each person’s bowl, and pour over ½ cup of the sauce per serving. Top with a little grated daikon, ginger, and green onion, and serve immediately. Delicate silken tofu morsels with a crisp

several decades have also fostered the development of a new home-style cooking, which also often marries the flavors of two cultures. These earthy, albeit sometimes not too healthful, dishes seem to be a favorite of children. They come with names such as “Curry Rice,” Korrokeh (Potato Croquettes), and “White Stew” (a bechamel sauce-based stew with vegetables and, usually, meat). Although neither style of cuisine can boast a tradition as long as Furo Fuki Daikon (Stewed Daikon with Sweet Miso,

is long, skinny, and covered with a hairy brown skin. Its high fiber content and crunchy texture make it a delicious and nutritious addition here. In this dish, it is braised with carrots and tossed with sesame seeds. Yield: 3 to 6 servings Spicy Braised Yam Cake Konnyaku no Itame-Mono 1 konnyaku cake, page 25 (can be found in the refrigerated section of Japanese stores) 1 tablespoon sesame oil cup Konbu Dashi (konbu stock), page 54 or water 2 to 3 tablespoons soy sauce

Bok Choy Miso Soup Chawan-Mushi Chestnut Rice Chrysanthemum Leaves with Clear Soup Citrus Sauce and Sweet Miso with Konnyaku Clear Soup with Chrysanthemum Leaves Cold Noodles, Various Cold Soba or Cold Udon Consommé, Japanese-Style Croquettes with Ground “Beef” Croquettes, Vegetable Cucumber and Wakame Salad with Miso Dressing Cucumber Salad with Wa-Fu Dressing Curry Rice Curry Udon Custard Soup, Savory Steamed D Daikon Atsu-Age and

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