Great book on all you need to know about Kudzu powder. There are recipes, history of kudzu, and instructions on making the powder. The book however, is limited to uses and receipes of the powder only and does not include uses of the leaves, shoots, roots, etc. Interesting and worth buying.

I've searched in vain for a used copy of this for years, and was resigned to never seeing it again after moving away from the city with the library I always checked it out of.

An Amazing book! It has both modern and traditional Indonesian methods of producing Tempeh, along with an explanation of how to make Tempeh on a large scale.

There are instructions for making not only Soy, but many other kinds of tempeh, along with explanations of how to use it in Western and Eastern cooking. (and tips on basic indonesian cooking)

The book is full of great info, beautiful line drawings and wonderful recipes. Great for both people who want to learn how to cook with tempeh, those who want more versatile ways to prepare it, and those ambitious souls who want to make their own.
Also check out Shurtless and Aoyagi's Book of Tofu and book of Miso. They know their stuff.

Well, I have decided to return to vegetarianism... if that's the proper term. I gave up meat once before in college and enjoyed the many benefits of doing so. However, with a busy schedule and little time for eleborate meal planning, I always had difficulty finding the right things to eat. I have decided this time to better educate myself on what my choices are. I read this book because I had looked over a few vegetarian cookbooks and they are filled with recipes containing tofu. I kept asking myself... Just what the heck is it??

Well, EVERYTHING you ever wanted to know about tofu is to be found in this volume, including the reasons why tofu is a better choice not only for your health, but for the sake of world resources as the population of our planet increases.

I am not an environmentalist, not even close. If people want to eat animals, I don't mind. So, I do not generally agree with those who say that eating meat is "wrong"... But, I do have a genuine respect for any argument that champions efficiency over waste. After reading this book, I was surprised at how much grain it takes (in pounds) to produce just one ounce of red meat... which tastes mighty fine, but is not exactly the perfect source of protein and really shouldn't be eaten on a daily basis. (Texans forgive me.)

So, all in all I recommened this book if you are thinking changing your lifestyle, or perhaps pondering the possibility of cutting back on your intake of saturated fat etc...

Ben Franklin was a vegetarian... If he could do it 200 years ago, then we cetainly have no excuse.

Want to know more than just how to stir-fry tofu? This book has just about everything you'd want to know about that bland little block, including the history and manufacture of tofu. It even tells you how to make it yourself. Well, I tried it and got perfectly fine tofu (and a heck of a lot of okara, the bean residue left from straining the soymilk.) I nearly destroyed the kitchen, but it was fun and I learned to appreciate going to the store and buying a refrigerated pack.

If you don't care to try tofu in its Japanese guise (they even eat it cold with a dash of soy sauce) then you can try scrambled tofu. This is a real God-send for people who mustn't eat eggs and who miss a good mushroom omelet.

And did you know there were so many kinds of tofu, from kinugoshi, which is custard-like and can be used to make a good pumpkin pie, to extra-firm, which can be barbecued with sauce (just the thing if you have a summer grill party and can't serve meat. Grill some eggplant, zucchini, corn and tofu instead.)

Not every recipe in this book is useful for everyone (yuba, or the dried skin of soymilk) sounds yummy but is not found outside of good Chinese groceries in urban centers. However, this book will give you new ideas to use tofu.

All you ever wanted to know and more you didn't even think to ask!

This book goes from fresh soybean to the end result. There are tables and illstrations on everything from the differences of each type of tofu to how it is made in different countries and the tools used to do so. There are recipes for every part of the process. And instructions for making 7 varieties of tofu at home. It addresses traditions, culure, history, nutrition, every aspect of this subject. Whether you're going to make it or eat it, if you're curious about it, this is the book for you.

This book is a real classic (mine is soup-stained from years of use.)

It is actually surprising how easy it is to make that cup of warm, cloudy soup you get in the sushi bar. The only problem is the dashi (fish broth) that is commercially available. It is usually loaded with MSG. You can make your own broth from bonito flakes per this book, if you have a Japanese grocery, but if you don't have a Japanese grocery or don't eat fish, vegetable broth works just fine with a dash of soy sauce.

This book has many, many soup ideas, as well as some delicious Asian noodle recipes, and uses for miso that replace things like cheese. The meaty taste of miso results from natural amino acids, which provide the savory flavor similar to meats and cheeses. If you are becoming vegetarian, miso can replace that familiar taste.

As a full-time athlete and conscious eater, this book was my savior. This is not only the bible on miso as the key to a healthy vegetarian diet, but also the bible on great living and world consciousness through your food choices. Miso matches meat in protein yet has almost no fat. This book allows the reader to make excellent, economical and tasty choices on how to include miso in one's daily diet. I have been very happy with my discovery of this book a few years ago. Since then I have felt strong and healthy without feeling the pressure of eating meat. The history, recipes and other info are very well written and well researched. The authors are ahead of their time and there is no doubt that miso will soon become a much greater part of the average western diet. I highly reccomend this book to everyone who cares about their own health and the health of the planet. Have a good read!

This book will keep you going for years. There are so many recipes and they all involve the use of miso and many also show you what to do with tofu and noodles. It offers a great insight into the cuisine and lifestyle of the Japanese. So it is practical and a good read,too. I am hooked!

This book satisfies me on many counts, not least of them the reminder of how much time and care is taken in Japan to present food exquisitely, with love and care. I like to cook up a dish in 10 minutes; the author describes taking three years to learn to make noodles! I have to learn to take more time, increasing my pleasure and that of those I serve with food---and this book is a perfect guide on that path. For hot humid New Zealand summers, soba makes a marvellous difference, served as a cold salad. All my conventional extended family, "meat and two vege" people, are exclaiming at the noodles I serve with the help of James Udesky's book. Clear recipes to follow; all it takes is care and mindful attention to detail. Thank you James.---Trish Gribben

Soba is practically a sacred food in Japan, so I understand the author taking three years to learn to make these buckwheat noodles. A common wistful dream of many Japanese is to retire and own the ultimate soba-shop. It's near and dear to the Japanese soul.

If you want a change from wheat noodles, soba are light, refreshing and soothing. Cold soba in summer, with a pungent dipping sauce can revive you on even the most miserably humid day (and keep you out of a hot kitchen--they cook in 10 minutes.) They are quick to throw into a bowl of miso soup or clear broth.

After you explore this book, you might become a confirmed soba-holic. If you want further, more contemporary recipes for soba I also recommend Asian Pasta (Recipes from the Vineyards of Northern California)by by Leslie Mansfield.