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 d...
They are even considered to be symbolic of longevity and are eaten on New Year’s Eve to ensure a long life. Soba (buckwheat noodles) and udon (fat, white, wheat flour noodles) are the two basic forms of pasta in Japanese cuisine. Within these two broad categories are many variations, such as cha-...