The Miso Book: The Art of Cooking with Miso by John and Jan Belleme
For centuries, the preparation of miso has been looked upon as an art form in Japan, and those who prepare it are viewed as Masters. Through a time-honored double-fermentation process, soybeans and grains are transformed into miso a
wondrous food with unique properties that make it not only a flavorful addition to a variety of dishes, but also a powerful medicinal. Current scientific research has supported miso's use as an effective therapeutic aid in the prevention and treatment of certain cancers, radiation sickness, heart disease,and hypertension.
The Miso Book is a comprehensive guide to this most delicious and healthy food. Part One begins with a chapter on miso basics—
the different types, uses, and various manufacturing methods. A powerful chapter called "Miso Medicine" details this superfood's healing properties and its role in maintaining good health, along with eye-opening evidence supporting these claims. As an added bonus, Part One offers easy directions for making miso at home. Rounding out this section are a number of fascinating insets, including the authors' personal adventures in Japan, where they lived and worked with a traditional miso master. What follows in Part Two is an extensive recipe section that presents over 140 delectable, healthful recipes in which miso is used in dips and spreads, soups and stews, vegetable dishes, and so much more.
Whether you are a health-conscious cook in search of healthful foods or you simply are looking for a delicious new take on old favorites, Tfie Miso Book may be just what the doctor ordered.
Review From Publisher's Weekly
How do you become an expert on miso? Spend eight months apprenticed to a traditional miso master in a Japanese village. Work long, hot hours preparing and mixing soybeans, separating the grains by hand and fermenting them in 200-year-old vats. At least that's what these authors have done, and the result is this engrossing guide to fermented soy. In the hands of the Bellames, miso is more than an ingredient: it's an ancient tradition, originating in China around 800 B.C., before becoming the food of conquerors in 15th-century Japan. It became an integral part of the lives of modern Japanese people, and spread to America during the 1960s macrobiotics movement. This book covers different types of miso, how to make miso at home and miso's health benefits, which include lowered cholesterol and enhanced immune function. The book's bulk and climax is a buffet of tempting recipes: expected fare, like Kyoto-Style Miso Soup and Spicy Soba Salad, accompany many dishes not normally associated with miso, such as French Onion Soup, Italian-Style Stuffed Shells, Caribbean Fish Chowder and Apple-Nut Muffins. Although the authors probably offer more information about miso than most people need to know, their reverence and enthusiasm for their topic is impressive.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
| Paperback, 182 pages |
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| Pub. Date: Apr 2004, Publisher: Square One Pub |
| ISBN: 0757000282, Dimensions (inches): 0.25x7.5x9.0 |
ABOUT THE AUTHORS
John and Jan Belleme are the country's leading authorities on the subject of miso and other traditional Japanese foods. After living in Japan, where they learned the craft of miso-making Firsthand, ihe Bellemes have researched the culinary and medicinal qualities of miso and other Japanese foods for decades. In 1979, they co-founded the American Miso Company, one of the world's largest producers of traditional miso. They have written four books and over one hundred articles on Japanese foods. Currently, the Bellemes are involved with A Taste of Health, a nonprofit organization that promotes the use of natural foods through education. The Bellemes presently live in Saluda, North Carolina, with their two sons, Justin and Michael.
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