Zen Macrobiotics: The Art of Rejuvenation and Longevity

Zen Macrobiotics: The Art of Rejuvenation and Longevity
- Used Book in Good Condition
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
Brand Brand: George Ohsawa Macrobiotic
Manufacturer George Ohsawa Macrobiotic
Binding Paperback
UnitCount 1
EANs 9780918860545
ReleaseDate 0000-00-00

Country	USA
Brand	Brand: George Ohsawa Macrobiotic
Manufacturer	George Ohsawa Macrobiotic
Binding	Paperback
UnitCount	1
EANs	9780918860545
ReleaseDate	0000-00-00

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