The Book of Miso (Savory Soy Seasoning)

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.

I was looking for a recipe on how to make Miso the authentic way and this book met the expectation. My only complaint is the recipe was not laid out very well and it took me some time to write in out so it was usable. Otherwise this book is excellent on how Miso is made and the history of Miso.

Although this book is available as a free pdf from the author's web site, the fact remains that if you want to use it as a reference, paper is king. I'm interested in making my own miso, and this is the go-to reference for the process. If you are also interested in making miso, you really can't be without it. Hunt down used copies, buy them, and use them.PS It is totally possible to incubate koji in an Excalibur dehydrator. My method of choice.

I am surprised to find no other reviews about this classic book. Having owned four copies of this book, witten by the authors of  THE BOOK OF TOFU , ,I feel that anyone who wants to be more vegetarian (or vegan) needs these. Amazon has a book that combines these two but I bought them separately.This booklooks into manyways of preparing miso, even including making it from scratch.A must have for anyone interested in miso.

When I became a vegetarian, this book was my "bible". It has many interesting FACTS and tables to help one know and understand the product, its variations and uses. A year ago I gave it to someone to read and "lost" it, but maybe they will enjoy it as much as I did,\.

It's truly everything I wanted to know about miso.

Very good collection of miso and its history. Sent this to a friend who was interested in learning more of this healthy food.

Miso, sake lees, all those yummy fermented products, make tasty pickles, soups, marinades, and grilling pastes. Those mysteries are revealed, without needing to be a linguist, historian, or ethnographer.

es un libro ya viejo pero esta en buenas condicionesespero que no se deshoje.llego finamente despues de una prolongada espera. pero llego. aun espero uno que aun no llega.

book was absolutely as described, and showed up when it was supposed to! cant ask for anything more.

Very very very "used" black and white book...not attractive at all...will try to read it !!!