The Book of Miso

by Akiko Aoyagi and William Shurtleff

From the authors of THE BOOK OF TOFU comes this updated tribute to miso. One of Japan'¬?s most beloved foods for over a thousand years, miso is a cultured, high-protein seasoning perfectly at home in... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0394734327
• ISBN13: 9780394734323
• Release Date: January 1976
• Publisher: Autumn Press
• Weight: 1.38 lbs.

Customer Reviews

Eloquent Guide to Miso, the Best of the Good Old Soys

Bill Shurtleff and Akiko Aoyagi write lovingly of miso, an old-fashioned, fermented soybean product that enjoys high honor in Japan as a digestive aid, powerful energizer, stamina builder, disease preventer and longevity elixir. The molds and cultures used to make miso have traditionally been treasured as more valuable than gold, even safeguarded in fire-, flood- and burglar-proof vaults. Miso's health-giving reputation is well deserved and the authors tell a richly detailed and engaging history. That said, it is vital that we remember that miso differs greatly from the modern, fractionated soy products favored in the west (such as soy protein isolate, soy flour, textured vegetable protein and soy oil), which are manufactured using cheap, fast, high-tech, industrial processes. Because these methods do not adequately remove antinutrients and toxins, modern soyfoods have been have been linked to malnutrition, digestive distress, thyroid disease, reproductive problems, even heart disease and cancer. In contrast, traditional miso soup is a true health food and a gourmet delight that enjoys a place in our diets. As a long-time miso lover, I am grateful that Shurtleff and Aoyagi have learned and shared so much.

Miso hungry? Make some miso soup...

This book is a real classic (mine is soup-stained from years of use.) It is actually surprising how easy it is to make that cup of warm, cloudy soup you get in the sushi bar. The only problem is the dashi (fish broth) that is commercially available. It is usually loaded with MSG. You can make your own broth from bonito flakes per this book, if you have a Japanese grocery, but if you don't have a Japanese grocery or don't eat fish, vegetable broth works just fine with a dash of soy sauce.This book has many, many soup ideas, as well as some delicious Asian noodle recipes, and uses for miso that replace things like cheese. The meaty taste of miso results from natural amino acids, which provide the savory flavor similar to meats and cheeses. If you are becoming vegetarian, miso can replace that familiar taste.

One of the Best Health Books You can Buy!

As a full-time athlete and conscious eater, this book was my savior. This is not only the bible on miso as the key to a healthy vegetarian diet, but also the bible on great living and world consciousness through your food choices. Miso matches meat in protein yet has almost no fat. This book allows the reader to make excellent, economical and tasty choices on how to include miso in one's daily diet. I have been very happy with my discovery of this book a few years ago. Since then I have felt strong and healthy without feeling the pressure of eating meat. The history, recipes and other info are very well written and well researched. The authors are ahead of their time and there is no doubt that miso will soon become a much greater part of the average western diet. I highly reccomend this book to everyone who cares about their own health and the health of the planet. Have a good read!

A real treasure trove

This book will keep you going for years. There are so many recipes and they all involve the use of miso and many also show you what to do with tofu and noodles. It offers a great insight into the cuisine and lifestyle of the Japanese. So it is practical and a good read,too. I am hooked!

Contains everything you could ever want to know about miso!

Confused by 6 different kinds of miso at your store? This book explains 17 kinds, how each is made, nutritional analysis, what to use each kind for. Over 100 pages of general info plus 500 pages of recipes. My well-worn copy is dated 1976 and it's still being reprinted! This book is one of my most frequently used cooking references. Excellent!