The Book of Miso by William Shurtleff and Akiko Aoyagi

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Notes about this book

  • Ganga108 on April 20, 2026

    Home made red miso, P173. Made April 7. A good recipe (but make sure to read the preceding material in the chapter first). He adds too much water, so my miso is quite moist. Next time, I'll hold back and add gradually.

  • Ganga108 on April 20, 2026

    Miso Pâté, P79. Oh oh oh!! this is good. He says it is remarkably similar in texture and flavour to liver pâté, and incredibly it is! (Or close to what I remember liver pâté tastes like. It must be 40 years.) It just needs a splash of, what is it that is used in liver pâté ? Sherry? It is so good, and I am scoffing what wouldn't fit in the jar. The author recommends that it is left to stand for 24 hrs, so I can't wait to see what it tastes like tomorrow. I used a rye bread instead of a whole wheat bread that the recipe specifies. I had fresh only, so I dried it in the oven before making the recipe. UPDATE: The miso is at work and I can see the colour changing as it does its magic.)

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  • ISBN 10 1580083366
  • ISBN 13 9781580083362
  • Published Sep 18 2001
  • Format Hardcover
  • Language English
  • Edition 2nd Revised edition
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

From the authors of The Book of Tofu comes this updated tribute to miso. One of Japan's most beloved foods for over a thousand years, miso is a cultured, high-protein seasoning perfectly at home in recipes within and beyond the boundaries of Asian cuisine. Available in a range of flavors, colors, textures, and aromas as varied as that of the world's fine cheeses and wines, miso makes a delicious addition to stocks, stews, dressings, casseroles, and desserts. With traditional Japanese recipes like Miso Soup with Potato, Wakame, & Tofu; Eggplant with Sesame & Miso Sauce; as well as those more familiar to the Western palate - Tostadas, Quiche Niçoise with Miso, and Boston Baked Soybeans with Brown Rice and Miso -

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