Japanese Foods That Heal: Using Traditional Japanese Ingredients to Promote Health, Longevity, & Well-Being

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Overview

A comprehensive and authoritative guide to the healing powers of Japanese foods, this book includes an in-depth look at over seventeen traditional ingredients, including miso, shiitake, toasted sesame oil, tofu, amazake, and seitan. Each food item is given its own chapter, which includes a detailed discussion of the nutritional and medicinal benefits, how to make it or buy it, cooking with it, and recipes featuring it. This book also features a pronunciation guide, which is great for ordering from restaurants or ...

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Japanese Foods that Heal

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More About This Book

Overview

A comprehensive and authoritative guide to the healing powers of Japanese foods, this book includes an in-depth look at over seventeen traditional ingredients, including miso, shiitake, toasted sesame oil, tofu, amazake, and seitan. Each food item is given its own chapter, which includes a detailed discussion of the nutritional and medicinal benefits, how to make it or buy it, cooking with it, and recipes featuring it. This book also features a pronunciation guide, which is great for ordering from restaurants or shops, and a guide to composing meals.

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Editorial Reviews

From the Publisher
"This book has exceeded my expectations and is a worthy addition to any cook's collection."—Macrobiotics Today

"According to the authors, "Japanese Foods that Heal includes everything you will ever want to know about the healthy and delicious traditional foods of Japan." And, that is exactly what they do."—Asian Pages

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Product Details

  • ISBN-13: 9780804835947
  • Publisher: Tuttle Publishing
  • Publication date: 3/28/2007
  • Edition description: Original
  • Pages: 224
  • Sales rank: 283,631
  • Product dimensions: 7.00 (w) x 10.00 (h) x 0.80 (d)

Meet the Author

John and Jan Belleme have lived and studied in Japan for twenty years and are leading authorities on the subject of the healing powers of Japanese foods. They are the authors of three previous books on the subject, and are also the co-founders of the American Miso Company, one of the world's largest producers of traditional miso.

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