The Miso Book

The Miso Book

Cookbook Features:

  • 185 Miso Recipes
  • Effective therapeutic aid in the prevention and treatment of a range of disorders
  • Pink Chocolate Theme included

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The Miso Book

For centuries, the preparation of miso has been considered an art form in Japan. Through a time-honored process, soybeans and grains are transformed into this wondrous food, which is both a flavorful addition to a variety of dishes and a powerful medicinal. Scientific research has supported miso’s use as an effective therapeutic aid in the prevention and treatment of a range of disorders.

Part One of this guide begins with miso basics―its types and uses. A chapter called “Miso Medicine” then details this superfood’s healing properties and role in maintaining good health. Easy directions for making miso at home are also found in Part One.

Then Part Two presents over 140 healthy recipes in which miso is used in dips, spreads, soups, and much more. Whether you are in search of healthful foods or you simply want a delicious new take on old favorites, The Miso Book may be just what the doctor ordered.

From Publishers Weekly

How do you become an expert on miso? Spend eight months apprenticed to a traditional miso master in a Japanese village. Work long, hot hours preparing and mixing soybeans, separating the grains by hand and fermenting them in 200-year-old vats. At least that's what these authors have done, and the result is this engrossing guide to fermented soy.

In the hands of the Bellames, miso is more than an ingredient: it's an ancient tradition, originating in China around 800 B.C., before becoming the food of conquerors in 15th-century Japan. It became an integral part of the lives of modern Japanese people, and spread to America during the 1960s macrobiotics movement.

This book covers different types of miso, how to make miso at home and miso's health benefits, which include lowered cholesterol and enhanced immune function. The book's bulk and climax is a buffet of tempting recipes: expected fare, like Kyoto-Style Miso Soup and Spicy Soba Salad, accompany many dishes not normally associated with miso, such as French Onion Soup, Italian-Style Stuffed Shells, Caribbean Fish Chowder and Apple-Nut Muffins.

Although the authors probably offer more information about miso than most people need to know, their reverence and enthusiasm for their topic is impressive.

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.


"Not only does this book explain the origins and traditions of different types of miso, it also gives some very varied recipes which cannot be found easily elsewhere. Great book for those of us who want to incorporate some healthy organic miso into our diets."

"I am no stranger to miso, having cooked with miso for forty years.

A major - and apparently overlooked - strength of the Bellemes' THE MISO BOOK is the high quality of this book's recipes, including (1) the special nutritional nature of certain of these recipes' unique ingredients, and (2) the scientific and disarmingly concise and consistent precision in which these recipes are written.

Read the "About the Authors" note, on page 175 of THE MISO BOOK, to learn about the Bellemes' unique scholarly qualifications to write nutritionally knowledgeable and sophisticated recipes like those in THE MISO BOOK.

I previously wrote a "customer review" of the Bellemes' book entitled JAPANESE FOODS THAT HEAL: USING TRADITIONAL JAPANESE INGREDIENTS TO PROMOTE HEALTH, LONGEVITY & WELL-BEING (2007), a book which discusses some of the nutritionally superior and unique ingredients which are key elements in most of THE MISO BOOK's recipes.

Oddly, THE MISO BOOK (2004) preceded the publication of the Bellemes' JAPANESE FOODS THAT HEAL (2007) - the latter (and subsequent) book is critical to an understanding and appreciation of the quality and nature of THE MISO BOOK's recipes.

In stark contrast to the recipes in THE MISO BOOK, this morning I happened to conduct a nutritional and compositional analysis of each and every single recipe in Robin Robertson's book entitled FRESH FROM THE VEGETARIAN SLOW COOKER. What a radical difference from the high quality of the recipes in THE MISO BOOK! Robin Robertson's recipes instruct her readers to use WHITE rice, SUGAR, FROZEN foods, CANNED corn, CANNED peas, CANNED beans - etc., etc. - as well as other nutritionally abhorrent cooking ingredients.

It was my analysis of Robin Robertson's recipes this morning that made me acutely aware of just how nutritionally superior the recipes are in THE MISO BOOK - in fact, I never previously realized this aspect about a cookbook's recipes before this morning. This is a useful insight.

POSTSCRIPT - July 26, 2018;
I have just discovered that miso is considered to be a highly alkaline food, which is a major consideration to include miso in one's diet."
--Nathanael Greene

Includes the Pink Chocolate Theme

About the Author

John and Jan Belleme are the country’s leading authorities on miso and other traditional Japanese foods. After living in Japan, where they learned the craft of miso-making firsthand, the Bellemes co-founded the American Miso Company. Their extensive research on Japanese foods has resulted in four books and over a hundred articles. Currently, the Bellemes are involved with A Taste of Health, a nonprofit organization that promotes the use of natural foods through education.

#1 Best-Selling Recipe App with millions and millions served!

Recipe Included with this Cookbook:

  • What is Miso?
  • Making Miso
  • Types of Miso
  • Preserving Miso
  • The Popularity Grows
  • The Miso Master's Apprentice
  • Miso and Western Awareness
  • Other Early Studies
  • Isoflavones: Soy Food's Silver Bullet
  • The Role of Fermentation
  • A Link to Lowered Cholesterol
  • Miso and Blood Pressure
  • Lowering High Cholesterol
  • A Source of Antioxidants
  • Miso and Breast Cancer
  • Miso and Chronic Pain Reduction
  • Miso and Food Allergies
  • Miso and Enhanced Immune Function
  • Miso and Osteoporosis
  • A Nutritional Powerhouse
  • Miso As A Natural Antacid
  • Miso and Essential Fatty Acids
  • Effectiveness of Miso's Brown Pigment
  • Benefits of Longer Aged Miso Varieties
  • Miso, Macrobiotics, and Chinese Medicine
  • What Constitutes a Healthy Dose?
  • Let Tradition Be Your Guide
  • Breakfast of Emperors
  • Getting Started
  • What You'll Need
  • General Tips Before Starting
  • Tamari
  • The Procedure for Making Miso at Home
  • Satisfaction Guaranteed
  • Sweet Miso
  • Dark Miso
  • General Qualities
  • Adding Miso to Foods
  • Bridging the Gap
  • Enjoy the Experience
  • Tofu "Cheese" and Olive Spread
  • Tofu Salad Spread
  • Savory Miso Sunflower Spread
  • Tempeh Salad Spread
  • Tulip Croustades
  • Salmon Salad Spread
  • Tea Sandwiches
  • Instant Miso Tahini Spread
  • Sesame-Miso Spread
  • Red Lentil Pate
  • Stuffed Endive Hors D'Oeuvres
  • Hummus
  • Walnut Miso Dip
  • Azuki Spread
  • Pinto Bean Spread
  • Creamy Dill Dip
  • Lemon Mint Dressing
  • Lemon Tahini Dressing
  • Marjoram Garlic Croutons
  • Sesame Tofu Dressing
  • Basil Vinaigrette
  • Mustard Vinaigrette
  • Hot Miso Dressing
  • Tahini Herb Dressing
  • Tofu Tips
  • Creamy Herb Dressing
  • Green Empress Dressing
  • Creamy Ginger Dill Dressing
  • Oil and Vinegar Dressing
  • Mellow Miso Dressing
  • Coconut Lime Dressing
  • "Miso Islands" Dressing
  • Amazake Dressing
  • Creamy Basil Mustard Dressing
  • Cool-as-a-Cucumber Dressing
  • Brother Steve's Zesty Crimson Dressing
  • Spinach Salad with Golden Fried Tofu
  • Mediterranean Salad
  • Italian Bread Salad
  • Making Croutons
  • Wilted Lettuce Salad
  • Dulse Watercress Salad
  • Green Bean and Carrot Salad
  • Arame Salad
  • Hearty Chef Salad
  • Kombu-Shiitake Stock
  • Kombu Bonito Stock
  • Shiitake Stock
  • Kombu Stock
  • Stocks
  • Shellfish Stock
  • Vegetable Stock
  • Instant Miso Soup
  • Kyoto Style Miso Soup
  • Fall Miso Soup
  • Summer Miso Soup
  • Winter Miso Soup
  • Spring Miso Soup
  • A Little "Miso a Day" May Keep the Doctor Away
  • Ultimate Miso Soup
  • Cream of Corn Soup
  • Potato Leek Chowder with Roasted Garlic
  • Creamy Carrot and Fennel Soup with Fresh Dill
  • Creamy Squash Soup with Coconut Milk
  • Cream of Scallion Soup
  • Cream of Vegetable Soup with Roasted Garlic
  • Creamy Celery Soup
  • Creamy Carrot Curry Soup
  • Navy Bean Soup
  • Pasta e Fagioli
  • Split Pea Soup
  • Grandma's Lentil Soup
  • Pinto Bean Soup with Spaetzle
  • Azuki Bean Soup
  • Mochi Soup
  • Caribbean Fish Chowder
  • French Onion Soup
  • Vegetable Barley Stew
  • Sauce Thickening Tips
  • Mellow Miso Ginger Sauce
  • Tropical Miso Sauce
  • Lemon Tahini Sauce
  • Dairy Free Pesto
  • Pecan Sauce
  • Sauce Bourguignon
  • Savory Brown Sauce
  • "Comfort" Gravy
  • Herbed Mushroom Gravy
  • Creamy Parsley Sauce
  • Fat Free Shiitake Sauce
  • Mediterranean Sweet Pepper and Onion Sauce
  • Curry Sauce
  • Creamy Bechamel Sauce
  • Ginger Miso Marinade
  • Universal Marinade
  • Spinach Citrus Surprise
  • Green Beans Amandine
  • Gingered Carrots and Sugar Snap Peas
  • Vegetables au Gratin
  • Green Beans in Sesame Miso
  • Broccoli with Pecan Sauce
  • "Scalloped" Parsnips
  • Vegetable Medley with Lemon Tahini Sauce
  • Broccoli a l'Orange
  • Sugar Snap Peas with Fresh Mint
  • Cauliflower with Sesame Ginger Vinaigrette
  • Curried Zucchini and Yellow Squash with Slivered Almonds
  • Instant Tofu "Cheese"
  • Boston Baked Beans
  • Refried Beans
  • Beans and Cornbread Casserole
  • Tempeh Bourguignon
  • Tofu Lasagna
  • Truckstop Chili
  • Barley Corn Confetti Salad
  • Rice Burgers
  • Rice Pilaf
  • Wild Rice Pilaf
  • Peanutty Crisped Rice Treats
  • Almond Crisped Rice Treats
  • Apple Nut Muffins
  • Udon in White Miso Sesame Broth
  • Somen in Miso Broth
  • Japanese Style Fried Noodles
  • Noodles with Pecan Sauce
  • Noodles with Mellow Miso Ginger Sauce
  • Noodles with Marinated Tofu Vegetable Topping
  • Festive Noodle Salad
  • Summer Udon Salad
  • Spicy Soba Salad
  • Macaroni and Bean Salad
  • Macaroni Salad
  • Pasta Primavera
  • Italian Style Stuffed Shells
  • Baked Scrod with Leeks and Shiitake
  • Boiled Catch of the Day with Salsa Verde
  • Broiled Salmon Steaks
  • Fresh Catch of the Day
  • Lemon Mustard Broiled Flounder
  • Marinated Steamed White Fish Fillets
  • Orange Roughy with Citrus Vinaigrette
  • Shrimp Japonais
  • Swordfish with Basil Miso Sauce
  • Szechuan Shrimp
  • Wine Poached White Fish
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