The Miso Book

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 honoured double-fermentation process, soybeans and grains are transformed into miso, a wondrous food with unique properties that make it not only a tasty 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, healthy 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 healthy foods or you simply are looking for a delicious new take on old favourites, The Miso Book may be just what the doctor ordered.

Author Biography

John and Jan Belleme are the country’s leading authorities on miso and other traditional Japanese foods. After living in Japan, where they learned the craft of miso-making firsthand, the Bellemes co-founded the American Miso Company. Their extensive research on Japanese foods has resulted in four books and over a hundred articles. Currently, the Bellemes are involved with A Taste of Health, a nonprofit organization that promotes the use of natural foods through education.

John and Jan Belleme are the country’s leading authorities on miso and other traditional Japanese foods. After living in Japan, where they learned the craft of miso-making firsthand, the Bellemes co-founded the American Miso Company. Their extensive research on Japanese foods has resulted in four books and over a hundred articles. Currently, the Bellemes are involved with A Taste of Health, a nonprofit organization that promotes the use of natural foods through education.