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We fixed picture problem and revised.
This book is recipes for tofu in Japanese style. Tofu is one of the best ingredients because of its' low carbs, low calorie, and for diet. For a long time, Japanese eat tofu variously, hot, cold, soup, paste,and so on. You will know how tofu should be cooked in Japanese healthy food style. Most of recipes are good to vegetarians.

From preface of the book
Today, tofu attracts people as a food of low calorie and low carbohydrate. Also nutrition of tofu is impressive, especially vegetable protein. And we don't get tired of its' taste, though tofu is simple. Tofu was born in China and spread to Japan. Tofu became a needful ingredient to a Japanese table as time goes by. Nowadays, tofu is cooked by the chefs of France and Italy as a good ingredient for them.
Originally, Japanese cuisines themselves have been based on only vegetables. For that reason, the pure Japanese food based on vegetables attracts people in the world's health boom. Tofu is the most popular and useful Japanese ingredient among Japanese food. The raw material of tofu are soybeans. Soybeans contain nutrients such as protein and lipid. Also, soybeans have ability to regulate your body to maintain and promote a health. Speaking of anti-aging with tofu, lecithin can expect prevention of cerebral aging, saponin can expect prevention of aging by control of active oxygen, etc., and isoflavone can expect the preventive effect of osteoporosis, etc. Isoflavone is also watched because of its' work, similar to female hormone (estrogen). Isoflavone causes mitigation of menopausal disorders and has a preventive effect for a breast cancer, a prostatic cancer, and a stomach cancer. Isoflavone and protein linoleic acid of tofu are preventing the arteriosclerosis which is caused in high blood pressure and cholesterol. Furthermore, oligosaccharide increases the good bacillus in intestines, improves an intestinal environment, and is effective in raising immunity power. Not only the reason of prevention of a lifestyle-related disease and cancer, and but also delightful skin enhancement for a woman are also expectable by the effect of oligosaccharide.
Tofu will play various roles splendidly if the method of cooking is changed. Also, only pouring soy sauce over tofu also stimulates appetite.

Product Details

  • File Size: 2463 KB
  • Print Length: 92 pages
  • Publisher: Dishes of Japanese Food; 2 edition (December 8, 2013)
  • Publication Date: December 8, 2013
  • Sold by:  Amazon Digital Services LLC
  • Language: English
  • ASIN: B00H8BHHI2
  • Text-to-Speech: Enabled
  • X-Ray: Not Enabled
  • Word Wise: Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Enabled

Customer Reviews

Good book on Tofu, but some of the pictures small on my Kindle app.

 on January 26, 2014
By Daisy S
This cookbook was somewhat helpful to me learning about Tofu and ways to prepare it in a more tasty way. I am very new to Tofu. And the recipes are OK, but some of the pictures are turned wrong and so small, I had trouble seeing them on my Kindle app.

Love this book

 on March 27, 2016
By Wisecarver
Really would enjoy meeting the authors, absolutely love the care they put into this.

The many delicious facets of cooking with healthy tofu

One person found this helpful.
 on February 21, 2014
By Grady Harp
Author and health enthusiast Mizuho Kaneda has provided us with an unusual and much needed cookbook with recipes for preparing tofu dishes, tofu being known to be a low carbohydrate and low calorie food source. And while many of us enjoy the bits of tofu included in salads or soups at Japanese restaurants, Mizuho Kaneda offers healthy tasty dishes that are based on tofu as the primary ingredient instead of an accoutrement. The style of cooking represented in her book is Japanese, and there is much to learn here aside from the delicious tofu recipes she has so carefully described and photographed.

Tofu for Healthy People

 on March 2, 2014
By W. Dire Wolff
I began eating tofu as a teenager. Someone told me hippies eat tofu, rice, and miso soup; so that’s what I ate. Later I learned that tofu, rice, and miso soup is the basic ingredients of a traditional, healthy Japanese diet. I have eaten tofu prepared many different ways; but this book provided me many new ideas and recipes. The photos and descriptions in this book made so hungry; I had to stop reading and eat something.