In this essential work, food and travel blogger Claudia Zaltenbach explores the topic of MISO in all its variations.
She reports in detail about its production, use, history and especially its use in the kitchen.
She also visited numerous MISO producers in Japan and us in the Black Forest.
Her love of traveling and cooking is evident on every page. She runs the blog Dinner at Eight.
With a foreword by Professor Thomas Vilgris, an expert in food physics who also enjoys working on the physics of fermentation.
In addition to many simple dishes such as dips with MISO, MISO tomato sauce, meat marinated in MISO, MISO in salad dressing, MISO soup, MISO broth, star chefs such as Tanja Grandits, Tohru Nakamura, Kudo Chiori and Lucki Maurer have contributed recipes.
MISO represents a taste revolution in the kitchen, according to Ms. Zaltenbach, "the ultimate umami kick" for all dishes.
MISO is much more than just a seasoning paste, as it combines taste with health in an ideal way.
Because it is produced using fermentation, MISO is considered a superfood.
There are light varieties, dark, strong, mild, and sweet. Even a small amount produces a rounded, extremely complex flavor.
MISO enriches the kitchen.
Awards:
2017 best “cookbook on a product” on kaisergranat.de
2018 Silver Medal of the Gastronomic Academy of Germany
2018 Gourmand World Cookbook Award
2019 Silver Medal of the Swiss Gourmet Book Awards
About the author:
"Be passionate and enjoy!" is the motto of Claudia Zaltenbach, a food and travel blogger from the very beginning. Born and raised in beautiful Baden-Baden, she now lives in Munich. Her blog is recommended by BRIGITTE, Süddeutsche Zeitung, ZEIT, and Stern magazine. It was named Best Culinary Travel Blog at the 2016 Foodblog Award.
On Dinner at Eight (www.dinnerumacht.de), she takes her readers on a culinary journey around the world. She loves different cuisines, cooking Indian, French, Middle Eastern, German, and, most of all, "crossover." In general, there's hardly anything she doesn't try, always on the lookout for new culinary eye-openers.
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