Miso and Soy Sauce for Flavor and Protein - Paperback

by Cornellia Aihara (Author), Herman Aihara (Author)

In this well-documented study from the 1970s, the authors reveal why soybeans pound-for-pound supply protein of a higher quality and in greater quantity than any other source. When combined with whole grains, all the essential amino acid requirements are easily satisfied. Includes instructions for making miso, soy sauce, tofu, and natto at home.