Book of Miso [Mass Market Paperback]

It is actually surprising how easy it is to make that cup of warm, cloudy soup you get in the sushi bar. The only problem is the dashi (fish broth) that is commercially available. It is usually loaded with MSG. You can make your own broth from bonito flakes per this book, if you have a Japanese grocery, but if you don't have a Japanese grocery or don't eat fish, vegetable broth works just fine with a dash of soy sauce.

This book has many, many soup ideas, as well as some delicious Asian noodle recipes, and uses for miso that replace things like cheese. The meaty taste of miso results from natural amino acids, which provide the savory flavor similar to meats and cheeses. If you are becoming vegetarian, miso can replace that familiar taste.

In addition, one is told many fascinating things about the properties of the food. It has a " range of textures and colors as varied as those of the world's fine cheeses and wines" and is of "limitless versatility". One learns that "food is a form of energy", that miso will substitute for animal protein and "animals will be grateful to you for not eating them". Since many recipes involve bonito flakes, the tuna must not count as an animal. Miso's fairly high salt content is "mellowed by the presence of amino acids and natural oils" and is thus good for low salt and low-fat diets. This is especially so since "Western cooking uses (large quantities of) fat to soften salt's intrinsic sharpness". Miso is a "perfect (alkaline) coffee substitute" for "acidic caffeine" (which, incidentally, is an organic base.) "Miso's alkalizing and cleansing effects are considered very important in the development of an alkaline condition that is known to promote resistance to disease". It "may prevent radiation sickness", "neutralize the effects of smoking and air pollution" and is "a key to the vegetarian transition". Vegetarians live longer than meat eaters and elimination of meat from a diet will cure arthritis and obesity. Vegetarians apparently have greater stamina than meat eaters (despite the fact that African hunters used to catch antelopes by running them to exhaustion).

There are many further interesting observations. Japanese shoyu is a fine natural product distinct from the soy sauce sold in the West. Sodium glutamate "differs in chemical structure from natural glutamic acid". Tofu is delicious (I suppose I would find that true if I could detect tastes other than those provided by added flavorings.) Maggi sauce is just soy sauce as filched by one Albert Langgarth in the 1870s and the name is a corruption of the Mogi family name. I would have liked to know more about the Mogis but, unfortunately, no further information is given.