Publisher's Synopsis
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. Miso is fast becoming a vital ingredient for the health-conscious foodie. The fermented soybean paste, which originates from Japan, is prized for its rich, complex umami flavour alongside its health-giving properties. Despite being used by the Japanese for hundreds of years, miso has been experiencing a new found popularity as top chefs, cooks and food writers champion miso as an essential yet exciting everyday ingredient.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.
