A variety of Japanese vegetarian recipes includes soups, stews, rice, salads, meatless sushi, noodles, fried foods, broiled foods, and steamed foods.
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sine uses fresh vegetables, tofu, noodles, rice, and a variety of tangy sauces in imaginative ways for uniquely delicious results. Authentic and adventurous, The Art of Japanese Vegetarian Cooking takes you on a fascinating culinary tour of Japan, visiting steamy tempura counters and traditional Buddhist temples alike. Here are dozens of basic recipes for noodle and rice dishes, salads, soups, and stews you’ ll want to use again and again, as well as wonderful Japanese specialties such as:
• Mizunna Erini—Sautéed Japanese Greens with Fried Tofu and Chili
• Kikuna Shiro Ae—Chrysanthemum Leaf and White Miso Dip
• Renkon Daikon Ae—Cold Lotus Root and White Radish Salad
• Onigiri—Savory Rice Triangles
• Harumaki—Spring Rolls
About the Author
Max Jacobson, a
sine uses fresh vegetables, tofu, noodles, rice, and a variety of tangy sauces in imaginative ways for uniquely delicious results. Authentic and adventurous, The Art of Japanese Vegetarian Cooking takes you on a fascinating culinary tour of Japan, visiting steamy tempura counters and traditional Buddhist temples alike. Here are dozens of basic recipes for noodle and rice dishes, salads, soups, and stews you ll want to use again and again, as well as wonderful Japanese specialties such as:
Mizunna Erini Sautéed Japanese Greens with Fried Tofu and Chili
Kikuna Shiro Ae Chrysanthemum Leaf and White Miso Dip
Renkon Daikon Ae Cold Lotus Root and White Radish Salad
Onigiri Savory Rice Triangles
Harumaki Spring Rolls
About the Author
Max Jacobson, a
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Hardcover. Zustand: Good. No Jacket. Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Artikel-Nr. G0761503080I3N10
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