Abstract

This title won the 9th "Cookbook of the year in Japan (料理レシピ本大賞 in Japan)"!

Cooking is a way of life. Recipes for living, starting with miso.
If you don't know what to cook or how to review your diet, why not start with miso soup?
From basic miso soup recipes to seasonal and special miso soups, this book is a must-have for anyone who wants to learn how to make miso soup.

Contents 1. Self-reliant miso soup (miso soup with poached eggs and various vegetables, miso soup with stir-fried cabbage, etc.) 2. Family miso soup (miso soup with fried eggs, miso soup with cucumber and ham, etc.) 3. Miso soup combinations (miso soup with shumai bento and bean sprouts, miso soup with pork buns and rape blossoms, etc.) 4. Seasonal miso soup (spring and summer, etc.) 5. Miso dishes, special miso soup (miso rice balls with miso, eggplant in miso oil, etc.)

Author’s Information

Yoshiharu Doi Born in Osaka as the second son of cooking expert Masaru Doi. He studied French cuisine in Switzerland and France, and trained in Japanese cuisine at Ajikitcho in Osaka after returning to Japan. In 1992, he established the Oishiimono Kenkyusho (Delicious Food Research Institute). Since then, he has been proposing ways to apply traditional Japanese lifestyles and culture to the modern world through various media. He is a regular lecturer on NHK's Today's Cooking and Okazu no Cooking. After graduating from university, he went to France. He studied restaurant management at the Paul Bocuse Institute in Lyon, and later worked as a chef at the three-star restaurants Michel Guérard and Troisgros, and as a pastry chef at the long-established confectionery shop Bernard. He returned to Japan after seven years in France. He is currently working as an assistant at his father Yoshiharu Doi's Oishiimono Kenkyusho (Delicious Food Research Institute).