¡Joyu Miso Su Ha Sugoi(Chukoshinsho 2408)
¡Koizumi Takeo / Cho
Description
[Machine Translation] Seasonings are used to enhance the ingredients of a dish and are the deciding factor in flavor. Soy sauce, miso, and vinegar, fermented seasonings that have been used since ancient times, are not only indispensable to the Japanese dining table, but are also in increasing demand overseas every year. In this book, a leading expert in the field of fermentation science explains the production process and ingredients of these three major seasonings in an easy-to-understand manner. He also describes the history and appeal of these products, which are rooted in Japan's food culture. In addition, based on recent scientific findings, the book also introduces the surprising effects of fermented foods, such as the prevention of cancer and the suppression of blood pressure elevation and obesity.
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