Japanese Foods that Heal by John Belleme

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In Japan, small family run shops still make miso, tofu, shoyu, tamari, amazake and other traditional healing foods the same way they were made centuries ago. These producers use the purest ingredients available, and provide superior foods that promote and sustain health.

In Japanese Foods That Heal, John and Jan Belleme introduce eighteen essential foods from Japan that are still cultivated and prepared using time-honored methods and recipes. These traditionally made foods have been proven to cure and prevent degenerative disease, and to prevent premature aging—a fact the Japanese have known for centuries.

Japanese Foods That Heal includes everything you need to know about these healthy and delicious foods—from nutrition and medical facts to recipes and tips for creating wholesome and flavorful meals. The Bellemes' easy-to-follow recipes show you how to incorporate Japanese foods into your daily diet with a range of East and West cooking styles—from Thai Udon with Snow Peas to Vegan Lasagne and from Soba Salad with Spicy Peanut Sauce to Seitan Stroganoff with Tofu Sour Cream. This collection of recipes shows you how rewarding it is to prepare simple, nourishing meals that both promote good health and please the palate.

About John Belleme

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John and Jan Belleme have lived and studied in Japan for twenty years and are leading authorities on the subject of the healing powers of Japanese foods. They are the authors of three previous books on the subject, and are also the co-founders of the American Miso Company, one of the world's largest producers of traditional miso.
Published April 11, 2011 by Tuttle Publishing. 232 pages
Genres: Cooking, History. Non-fiction

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