มหัศจรรย์อาหารญี่ปุ่น

by John Belleme

วัตถุดิบดั้งเดิมเพื่อสุขภาพ ชีวิตอันยืนยาวและโภชนาการที่ดี พร้อม 125 สูตรประยุกต์เพื่อความอร่อย

Genres: Food, Cookbooks, Health, Japan, Nonfiction, Japanese Literature, Cooking

411 pages, Paperback

First published January 15, 2007

Reviews

[Ad · Rating 2 out of 5]

This is a book with which I have a problem. It is not scientifically true that specific foods can heal specific illnesses, or prevent them (although that seems to be the popular opinion in Japan, such as that "blueberries are good for your eyes"). Food is not medicine, and in my opinion one can't go further than a general statement as that "a healthy diet is good for you." I do love the various foods described in this book (miso, shiitake, umeboshi, tofu, Japanese tea etc), but I consume them in the first place because they are delicious, and in the second place because, in a general sense, they form a healthy diet, which gives me a sense of well-being (different from heavy and oily foods). What I like about this book (and that is why I bought it) are the detailed descriptions of how the traditional production of those ingredients takes place. But I can do without the paragraphs about specific "health effects."

[Liz · Rating 5 out of 5]

This book is a great introduction to some of the major foods that are used medicinally by the Japanese. A mix of history, science lesson, cultural stories, cooking advice, tips on what to look for when buying, and recipes, this is a wonderful book for English speakers looking to better integrate Japanese ingredients into their kitchens and their holistic health plans. I think that English speakers that are interested in Japanese culture would likely enjoy reading it as well.

The same authors also wrote The Miso Book, a more typically structured cookbook that has a few introductory chapters followed by a wide variety of recipes utilizing miso (most often sweet or white miso), which I would recommend as a supplemental book to anyone with a specific interest in miso cookery.

[Beth · Rating 5 out of 5]

I have been working with my acupuncturist on the concept of "food is medicine." He has me on different protocols that the western-minded habits of mine have made it through, but once he added more japanese foods (of which I had eaten in restaurants but not had in my kitchen), I needed help. This is the perfect book for that help! Wonderful balance between recipes and information. Bottomline: this is just the book I needed. It was a great find. It isn't just for now and again, but for integrating into the kitchen permanently.

[Patrick · Rating 5 out of 5]

This is a quick read, since you can skim over the recipes, but it has a wealth of information about Japanese traditional ingredients and their nutritional properties. I also enjoyed the way the authors described the traditional process for making each item, and gave information on where to find these foods (although it seems geared for a US audience). I'm eager to try some of the recipes since they are a slightly different spin on dishes I've had before.

[Stubby Girdle · Rating 4 out of 5]

miso gravy is good for the soul as well as the tongue

[Angela · Rating 3 out of 5]

Interesting overview of health benefits of several staples of the Japanese diet. Recipes include non-Japanese foods adapted to use Japanese ingredients eg vegetarian strogranoff.

[Elizabeth · Rating 1 out of 5]

paperback, stickers on cover, sun darkened at top edges.

[Kat · Rating 4 out of 5]

very detailed yet simply written for those new to Japanese cuisine. A good reference to anyone who is interested in learning more about "food is medicine".