Zen Macrobiotics: The Art of Rejuvenation and Longevity

Zen Macrobiotics: The Art of Rejuvenation and Longevity

In 1965 the second edition of Ohsawa's Zen Macrobiotics (first published in mimeographed format in 1960) was prepared and published by Lou Oles of the Ohsawa Foundation in Los Angeles. It contained much more information about soyfoods including Ohsawa Tamari (defined as "macrobiotic soy sauce produced by the traditional, biological, sugarless method," to be used both in cookery and in medicinal drinks), miso, tekka miso, miso cream, miso-ae, miso-ni, muso (miso mixed with sesame butter), tofu, and yuba. Thereafter these soyfoods appeared in virtually all Western macrobiotic cookbooks and cooking classes. The influence of this book can not be underestimated

Country	USA
Author	George Ohsawa
Binding	Paperback
Brand	Brand: George Ohsawa Macrobiotic
EAN	9780918860545
Edition	4th
Feature	Used Book in Good Condition
ISBN	0918860547
Label	George Ohsawa Macrobiotic
Manufacturer	George Ohsawa Macrobiotic
NumberOfItems	1
NumberOfPages	207
PublicationDate	1995-06
Publisher	George Ohsawa Macrobiotic
SKU	ACAMP_book_new_0918860547
Studio	George Ohsawa Macrobiotic
ReleaseDate	0000-00-00

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