Using Traditional Japanese Ingredients to Promote Health, Longevity, & Well-Being
by
John Belleme, Jan Belleme
Language: English
Release Date: April 11, 2011
In Japan, the old ways have prevailed well into the 21st century.
Small family run shops still make miso, tofu, shoyu, tamari, amazake and other traditional healing foods the same way they were made centuries ago. Perched on ladders, tamari makers gently stir fermenting brew in two-hundred-year-old...