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