The Book of Miso, Svazek 1

Přední strana obálky
Autumn Press, 1976 - Počet stran: 254
Abstract: Miso is a fermented soybean paste, a high protein seasoning product widely used in East Asia. There are many varieties and flavors; the basis is soybeans and salt, with the addition of rice, barley, chopped vegetables, nuts, etc. Not only is miso rich in high-quality protein, it enhances other proteins when used in combination. It aids the digestive and absorptive processes due to its content of lactobacillus, enzymes, and other microorganisms; the fermentation it undergoes makes it more assimilable and inactivates the trypsin inhibitor. Miso is useful in low-fat cookery; it is 1 of the 2 known vegetable sources of vitamin B12; it is believed to alkalize the blood stream and help prevent disease; and it may neutralize the effects of smoking and air pollution. The art of using miso in cooking requires understanding the various flavors and basic preparation techniques. Recipes include spreads, soups, baked dishes, pickles and desserts, many of which are eminently suitable for western tastes.

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