- Häftad (Paperback / softback)
- Antal sidor
- Granregalo Inc.
- 奥田, 佳奈子 (producer)
- 55 Illustrations
- 203 x 203 x 5 mm
- Antal komponenter
- 4372:Standard Color 8.0 x 8.0 in or 203 x 203mm Perfect Bound on Standard 70 White w/Gloss Lam
- 163 g
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MISO SOUP MISO COOKING: How to use Miso:Japanese fermented food for daily cooking
MISO SOUP: an easy and delicious solution for your healthy table!
This is a pretty cookbook of delicious ?MISO SOUP?. Quick and easy recipes are good for busy home chefs! You learn how to make miso soup not only in Japanese traditional way, Wakame seaweed and Tofu, but in fusion style adaptable to your daily kitchen, with Sausage and Eggplant, or Soymilk and Squash, for example. Miso soup is the most orthodox dish to use miso, but the bonus recipes are added from salad to main cores; Miso Butter Beef Steak, etc, for your Sunday party or family gathering.
You will know the history of miso and the varieties and its big potential as a healthy fermented food too. Latest researches suggested that rich enzyme alive and dietary fibers, many nutrition in miso that is attracting people?s attention to miso soup. Because ?soup? is the quickest, the easest and best balance with ingredients of fish, meat and vegetable among other miso cooking.
Dr. Matsuike, a medical doctor interviewed in this book said ? Fermented food is expected to grow good bacteria in the microbiota that control our inner immune system. The desirable diet should support this immune system,? he said. Miso soup may be an easy and delicious solution for the requirement from new nutritional science!
You will cook each of them almost within 5 to 10 minutes. Recommend for all busy but health-conscious home chefs. The book will become a charming present for your gourmand friends, too.
Judy Ridgway: an acclaimed food writer and international expert on olive oil
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Miwa is a popular photographer. She works with many major magazines and published pictures books by herself.