Cooking With Soy

Cooking With Soy

Japanese Superfoods


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More Information
By Takeuchi Yoshiko
Format Paperback / softback
Page Extent 240
Book Size 253 x 212 x 20 mm (H x W x D)
Imprint New Holland Publishers
Release Date 1 Jul 2016
Subject Classification Cookery / food & drink etc / General cookery & recipes

Japanese food has long been revered as a source of unparalleled health and vitality. Nutrient-rich foods such as matcha tea, miso and edamame are part of a traditional cuisine that is renowned for being both tasty and wholesome.
Japanese Superfoods includes recipes based on ancient Japanese superfoods and shows how to incorporate delicious and beneficial ingredients such as amazake, azuki, daikon, green tea, seaweed and wasabi into your everyday meals.
Embrace the power of Japanese superfoods today and feel the benefits for years to come.

Yoshiko Takeuchi

Yoshiko was born in and grew up in Japan and first began seriously studying the subtle art of cooking while she was a university student in Western Japan. She came to Australia to meet the world famous chef Tetsuya Wakuda in 1998, then she worked at Testuya's at Rozelle in 1999. She is a chef with many years of experience in an eclectic range of restaurants - Japanese, Italian, Indian, Modern Australian, African and Greek - and including one of Sydney's world famous eateries. She has taught traditional Japanese cooking in Sydney and healthy cooking (Japanese, Chinese, Western Style) in Japan. Recently She worked for the TV show " The Biggest Loser ". She cooked healthy meals for the contestants. Yoshiko has a passion for food and health and helping people enjoy both. She loves beautiful food and doesn't believe you have to compromise either health or taste. After being a chef for many years, she knows that even great restaurants care mostly about taste. She wants her cooking master classes to be a way to share her knowledge of beautiful recipes that are nutritionally balanced, not using refined oil, sugar and salt and taste great.