TOMISIRO - 美容・暮らし・健康・料理 1

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……続きを見る

［About This Book］ For decades, we’ve been told that aging is caused by DNA damage from reactive oxygen species. But what if that’s only half the story? What if the true driver of aging, wrinkles, and disease is simply an "energy shortage"? In The Aging Spiral Theory, Masato Hiki, M.D., Ph.D.-a ……続きを見る

This comprehensive do-it-yourself home fermentation guide centers on the amazing superfoods at the heart of the healthy Japanese diet. Author and fermentation expert Hiroko Shirasaki starts with easy preparations for shio koji, amazake, nukazuke and three types of miso. Then she shows you how to h……続きを見る

From simple sauces, soups, salads and stir fries to elegant main courses, savory snacks and decadent desserts, Fermentation for Life covers all the bases! Fermentation expert and lifestyle guru Misa Enomoto offers readers dozens of ways to incorporate fermented foods into their daily meals so the……続きを見る