PDF Natto Unleashed: The Secret Japanese Superfood that Will Revolutionize the Western Diet

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Ready for Japan's Best-Kept Superfood Secret?Delve into Japan, the land of longevity, where the key to an anti-aging lifestyle is deeply rooted in its rich culinary tradition. You're likely familiar with miso, shiitake, wakame, umeboshi, and green tea - Japanese functional foods that have claimed their space in your kitchen. Yet, there's one mighty ingredient endorsed as the healthiest food by 300 Japanese doctors, waiting to grace your dining table.Introducing natto, the fermented soybeans. This plant-based protein titan is a perfect fit for vegetarians and vegans seeking a potent protein source. As an anti-inflammatory, immunity-boosting, heart-healthy food, natto is a must-have for those aiming to stay young and live longer. It fosters gut microbiota, enhances blood circulation, induces autophagy, strengthens bones, and rejuvena

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                                           2020 IACP Cookbook Award Finalist 2019 Foreword INDIES Winner  Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, q


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2020 IACP Cookbook Award Finalist 2019 Foreword INDIES Winner Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probioticsuperfoods with Miso, Tempeh, Natto &amp Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic componentsof traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Theirferments feature creative combinations such as ancient grains tempeh, hazelnut&#8211cocoa nibtempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and dessertsincluding natto polenta, Thai marinated tempeh, and chocolate miso babka. Forenthusiasts enthralled by the flavor possibilities

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                                           2020 IACP Cookbook Award Finalist 2019 Foreword INDIES Winner  Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, q


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Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans by Kirsten K. Shockey,Christopher Shockey,David Zilber KINDLE PDF EBOOK EPUB. Size: 43,516 KB. Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans Kirsten K. Shockey,Christopher Shockey,David Zilber pdf.
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                                           2020 IACP Cookbook Award Finalist 2019 Foreword INDIES Winner  Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, q


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