Miso is produced by fermenting soybeans with salt and koji yeast. Not only is it packed with nutrition and gut-friendly probiotics-supporting immunity, digestion, anti-aging and recovery from fatigue-it enhances the flavor of any dish you add it to. Use it in miso soups, Japanese and Western-style meals, even snacks and desserts. It boosts umami, tenderizes meats and brings a new level of deliciousness to your cooking!

In this beautifully illustrated book, Japanese fermentation expert and cookbook author Misa Enomoto shares her passion for miso-a staple in Japanese kitchens for centuries.

〇発酵マイスター榎本美沙による味噌を主役としたレシピ集
〇味噌汁から和洋食、スイーツまで、味噌の多様な可能性を提案する87のレシピを掲載
〇味噌を簡単に手作りする方法も紹介します