Author(s): Bonnie Chung
Miso Tasty is the first book of its kind exploring the great variety and versatility of this ancient soybean paste, which is fast becoming a vital ingredient in every cook's kitchen. As diets become more focused on being wholesome and nutritious, Miso Tasty will give the health-conscious cook ideas that honour the ultimate original superfood: miso. Here, 60 colourful recipes are shared on how best to cook with miso; from the classic dishes such as miso black cod, nasu dengaku and the perfect miso ramen, to modern applications of miso to boost the umami in everyday dishes such as smothering miso butter over hot toast or rubbed into roasted sweetcorn. Miso is for adventurous cooks who want to expand their repertoire of Japanese dishes through a deeper understanding of miso. It is also for the 'food geek' eager to learn about the regional nature of miso making, as well as instructions on how to make their own miso at home. Miso is the first book of its kind to present the backstory of this ancient ingredient, as a way of making it relevant to the modern day cook. Recipes range from how to recreate the classic dishes enjoyed at Japanese restaurants to more innovative applications.
Miso is not just for soups, but also as a dressing, marinade and spread that will see you collecting a whole range of miso to support your new-found enthusiasm!
Bonnie Chung is the founder of Miso Tasty, the UK's first brand dedicated to miso. An award-winning entrepreneur and former food blogger, Bonnie has been dedicated to the research of miso for the last 5 years. Her miso products are now available from over 1000 stores in the UK from Sainsbury's to Selfridges, and has been featured in The Guardian, Daily Telegraph, Daily Mail, Food Travel and Wallpaper magazine. Her authority on miso has been established through travelling across Japan, seeing first hand how miso is made region by region, meeting with the stalwarts of miso in Japan and recording the nuances that make their regional miso special. Prior to following her passion in miso, Bonnie ran one of London's first supper clubs where she showcased her love for Japanese food. She has also worked as a private chef.