The book of miso (Book, 1976) []
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The book of miso

Author: William Shurtleff; Akiko Aoyagi
Publisher: [Soquel, CA] : Autumn Press, ©1976.
Edition/Format:   Print book : English : 1st edView all editions and formats

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Document Type: Book
All Authors / Contributors: William Shurtleff; Akiko Aoyagi
ISBN: 0914398083 9780914398080 0394734327 9780394734323
OCLC Number: 2829502
Notes: Map on page 2 of cover.
Description: 254 pages : illustrations ; 28 cm
Contents: v. 1. [without special title] --
v. 2. Miso production.
Responsibility: William Shurtleff & Akiko Aoyagi ; illustrated by Akiko Aoyagi.


by BillShurts (WorldCat user on 2008-02-13)

Contents: What is miso? Preface. Acknowledgments. Part I. Miso: Savory, High Protein Seasoning. 1. Soybeans, protein and the world food crisis. 2. Miso as a food. 3. The miracle of fermentation. 4. The varieties of miso: Regular Miso: Rice miso (red / aka, light-yellow / shinshu, mellow red / amakuchi akamiso, mellow beige / amakuchi tanshoku, mellow white / shiro koji, sweet red / edo or edo ama-miso, sweet white / Kyoto shiro miso), barley miso (karakuchi mugi, mellow barley / amakuchi mugi), soybean miso / mamé miso (Hatcho miso, soybean miso / mame miso, tamari miso). Special Miso: Finger lickin' miso / Namemiso (Kinzanji miso, moromi miso, hishio, namémiso, natto miso, goto miso), sweet simmered miso / nerimiso. Modern Miso: Akadashi miso, dehydrated or freeze-dried miso, low-salt / high-protein miso. \ Part II. Cooking with Miso (400 recipes). 5. Getting started. 6. Recipes from East and West: Miso toppings, miso in dips & hors d'oeuvres, miso in spreads & sandwiches, miso dressings with salads, miso in soups & stews, miso in sauces, miso with grains, beans & tofu, miso in baked dishes, miso sautéed & simmered with vegetables, miso in grilled dishes, miso in deep-fried dishes, miso & eggs, miso in desserts, miso pickles, koji cookery. \ Part III. The Preparation of Miso. 7. Making miso at home and in communities. 8. Japanese farmhouse miso. 9. The traditional miso shop. 10. The modern miso factory. Appendixes: A. A brief history of chiang, miso, and shoyu: Introduction, Chinese chiang, early Japan, the Nara Period (710 A.D. to 784 A.D.), the Heian Period (794 A.D. to 1160 A.D.), the Kamakura Period (1185 A.D. to 1333 A.D.), the Muromachi Period (1336 A.D. to 1568 A.D.), tamari - the forerunner of shoyu (Priest Kakushin returns to Japan from China, where he learned how to make Kinzanji miso, settles at Kokoku-ji temple near town of Yuasa, discovers tamari), miso during the Edo Period (1603 A.D. to 1867 A.D.), the development of shoyu the Meiji and Pre-war Periods (1867 A.D. to 1941 A.D.), modern times, transmission to the West. \ B. The varieties of Chinese chiang, Korean jang and Indonesian Tao-tjo. C. The chemistry and microbiology of miso fermentation: Introduction, koji starter molds, making koji starter, making koji - the first fermentation, cooking the soybeans, preparing the miso - the second fermentation, the finished miso. D. People and institutions connected with miso: In Japan - Miso research scholars and institutes, exporters of natural miso and koji to the West, traditional or semi-traditional shops making natural miso, Japan's ten largest miso factories (gives the production in tons/year for several companies), other well-known miso makers. Makers of koji starter and koji, Japanese restaurants specializing in miso cuisine. North America - Miso research scholars and institutes, commercial miso makers, companies importing Japanese miso, koji, or koji starter, individuals interested in miso. Europe - Latin America. E. Miso additives. F. Miso with seafoods, chicken, and meat. G. Table of equivalents. H. So you want to study miso in Japan? Bibliography. Glossary. About the authors (autobiographical).


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