Traditional and Modern Japanese Soy Foods

Traditional and Modern Japanese Soy Foods
Author :
Publisher : Nova Science Publishers
Total Pages : 0
Release :
ISBN-10 : 1626180016
ISBN-13 : 9781626180017
Rating : 4/5 (16 Downloads)

Book Synopsis Traditional and Modern Japanese Soy Foods by : Takuji Ohyama

Download or read book Traditional and Modern Japanese Soy Foods written by Takuji Ohyama and published by Nova Science Publishers. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In 2009, the average life span in Japan was 83 years old (women 86.08, men 79.29), which for women was the longest in the world. This may be partly due to the low fat Asian diet of rice, soybean products, fish and vegetables. Soybeans originated from East Asia, and Japanese people eat a variety of traditional foods made from soybeans, such as nimame (boiled soybean), irimame (baked soybean), tofu (soybean curd), abura-age (deep-fried soybean curd), shoyu (soy sauce), miso (fermented soybean paste), natto (soybeans fermented by bacteria), edamame (green vegetable soybean), and moyashi (soybean sprout) etc. Also, relatively new types of soy food such as tonyu drink (soymilk), snacks, nutritional sports supplements, and dietary supplements for decreasing body weight are consumed. This book was written by professors of the Faculty of Agriculture, Niigata University, and researchers of the Food Research Center, Niigata Agricultural Research Institute, Niigata.


Traditional and Modern Japanese Soy Foods Related Books

Traditional and Modern Japanese Soy Foods
Language: en
Pages: 0
Authors: Takuji Ohyama
Categories: Soy foods
Type: BOOK - Published: 2013 - Publisher: Nova Science Publishers

DOWNLOAD EBOOK

In 2009, the average life span in Japan was 83 years old (women 86.08, men 79.29), which for women was the longest in the world. This may be partly due to the l
History of Soybeans and Soyfoods in Japan, and in Japanese Cookbooks and Restaurants outside Japan (701 CE to 2014)
Language: en
Pages: 3377
Authors: William Shurtleff
Categories: Soybean
Type: BOOK - Published: 2014-02-19 - Publisher: Soyinfo Center

DOWNLOAD EBOOK

The world's most comprehensive, well documented, and well illustrated book on this subject, with 445 photographs and illustrations. Plus an extensive index.
Japanese Farm Food
Language: en
Pages: 403
Authors: Nancy Singleton Hachisu
Categories: Cooking
Type: BOOK - Published: 2012-09-04 - Publisher: Andrews McMeel Publishing

DOWNLOAD EBOOK

Presents a collection of Japanese recipes; discusses the ingredients, techniques, and equipment required for home cooking; and relates the author's experiences
The Japanese Kitchen
Language: en
Pages: 536
Authors: Hiroko Shimbo
Categories: Cooking
Type: BOOK - Published: 2000-11-08 - Publisher: Harvard Common Press

DOWNLOAD EBOOK

In the first comprehensive introduction to Japanese cooking for the U.S. market in two decades, Shimbo gently and authoritatively demystifies for Western cooks
Modern Japanese Cuisine
Language: en
Pages: 246
Authors: Katarzyna Joanna Cwiertka
Categories: Cooking
Type: BOOK - Published: 2006 - Publisher: Reaktion Books

DOWNLOAD EBOOK

"Katarzyna Cwiertka shows that key shifts in the Japanese diet were, in many cases, a consequence of modern imperialism. Exploring reforms in home cooking and m