Contemporary and Traditional Japanese Cooking: Simple, Delicious and Vegan by Miyoko Mishimoto Schinner (Paperback, 1999)

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Japanese and vegetarian food expert Miyoko Nishimoto Schinner presents traditional 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.