The Book of Miso
The Book of Miso by William Shurtleff, published by Autumn Press in 1976, is a comprehensive exploration of miso, a fermented soybean paste that serves as a high-protein seasoning widely utilized in East Asian cuisine. This first edition spans 254 pages and is presented in English, offering readers insights into the various types and flavors of miso, which is primarily made from soybeans and salt, along with optional ingredients like rice, barley, and vegetables.
Readers will discover the nutritional benefits of miso, including its role in enhancing protein absorption and aiding digestion due to its content of lactobacillus and enzymes. The book delves into the art of incorporating miso into cooking, featuring a variety of recipes such as spreads, soups, baked dishes, pickles, and desserts that cater to western tastes. With a focus on cooking by ingredient, this guide provides practical techniques for utilizing miso in low-fat cookery and highlights its potential health benefits, including its contribution to vitamin B12 intake and its believed ability to alkalize the bloodstream.
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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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