In Japan, the preparation of miso has been considered an art form for centuries, and those who prepare miso are looked upon as Masters. As a food, miso can be used in a wide variety of satisfying dishes. As a folk remedy, it has been successfully used to treat poor digestion, cancer, radiation sickness, and even low libido. Through a unique double-fermentation process, soybeans and grains are transformed into this wondrous food. Readily available in supermarkets and natural food stores, miso is an integral ingredient in numerous health-oriented cookbooks. The Miso Book begins by offering miso basics--the different types, the various manufacturing methods, and miso's role in maintaining good health. Also presented are easy-to-use directions for making miso at home. What follows is the book's recipe section, which starts with information on the cooking and blending qualities of different types of miso, pointers on which types of miso work best with various foods, and guidelines on how to use different misos as dairy and meat substitutes. Finally, the book offers over 100 recipes in which miso is used in dips and spreads, sauces, fish dishes, grain dishes, soups and stews, vegetable dishes, and bean, tofu, and tempeh dishes.