The Resource Traditional and modern Japanese soy foods : manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste, Takuji Ohyama [and seven others]

Traditional and modern Japanese soy foods : manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste, Takuji Ohyama [and seven others]

Label
Traditional and modern Japanese soy foods : manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste
Title
Traditional and modern Japanese soy foods
Title remainder
manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste
Statement of responsibility
Takuji Ohyama [and seven others]
Contributor
Editor
Subject
Genre
Language
  • eng
  • eng
Summary
In 2009, the average life span in Japan was 83 years old (women 86.08, men 79.29), which for women was the longest in the world. This may be partly due to the low fat Asian diet of rice, soybean products, fish and vegetables. Soybeans originated from East Asia, and Japanese people eat a variety of traditional foods made from soybeans, such as nimame (boiled soybean), irimame (baked soybean), tofu (soybean curd), abura-age (deep-fried soybean curd), shoyu (soy sauce), miso (fermented soybean paste), natto (soybeans fermented by bacteria), edamame (green vegetable soybean), and moyashi (soybean
Member of
Cataloging source
MiAaPQ
Dewey number
641.65655
Index
index present
Language note
English
LC call number
TX401.2.S69
LC item number
.T73 2013
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
Ohyama, Takuji
Series statement
Food Science and Technology
http://library.link/vocab/subjectName
  • Soyfoods
  • Soybean products
Label
Traditional and modern Japanese soy foods : manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste, Takuji Ohyama [and seven others]
Instantiates
Publication
Copyright
Note
Description based upon print version of record
Bibliography note
Includes bibliographical references at the end of each chapters and index
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
  • ""TRADITIONAL AND MODERN JAPANESE SOY FOODS: MANUFACTURING, NUTRITION AND CUISINE OF A VARIETY OF SOY FOODS FOR HEALTH AND JOY OF TASTE""; ""TRADITIONAL AND MODERN JAPANESE SOY FOODS: MANUFACTURING, NUTRITION AND CUISINE OF A VARIETY OF SOY FOODS FOR HEALTH AND JOY OF TASTE""; ""LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA""; ""CONTENTS""; ""PREFACE""; ""Chapter 1: NUTRITION OF SOYBEAN SEEDS""; ""1. INTRODUCTION""; ""2. SOYBEAN AS AN IMPORTANT CROP FOR NUTRITION AND HUMAN HEALTH""; ""ACKNOWLEDGMENT""; ""REFERENCES""; ""Chapter 2: NIMAME (BOILED SOYBEAN) AND IRIMAME(BAKED SOYBEAN)""
  • ""1. INTRODUCTION""""2. NUTRITION OF NIMAME AND IRIMAME""; ""3. COOKING OF NIMAME""; ""4. COOKING OF IRIMAME""; ""REFERENCES""; ""Chapter 3: KINAKO (SOYBEAN FLOUR)""; ""1. INTRODUCTION""; ""2. TYPES OF KINAKO""; ""3. PRODUCTION PROCEDURES OF KINAKO""; ""4. NUTRITION OF KINAKO""; ""5. COOKING WITH SOYBEAN FLOUR""; ""ACKNOWLEDGMENT""; ""REFERENCES""; ""Chapter 4: TONYU (SOYMILK)""; ""1. INTRODUCTION""; ""2. OFF-FLAVOR IN TONYU (SOYMILK)""; ""3. KINDS OF TONYU (SOYMILK)""; ""4. PRODUCTION PROCESS OF TONYU (SOYMILK)""; ""5. USE OF TONYU (SOYMILK) FOR COOKING""; ""ACKNOWLEDGMENT""; ""REFERENCES""
  • ""Chapter 5: TOFU (SOYBEAN CURD)""""1. INTRODUCTION""; ""2. CHARACTERISTICS OF SOYBEAN SEEDS FOR TOFU""; ""3. PROCEDURES OF TOFU PRODUCTION""; ""4. TYPES OF TOFU AND COAGULATION METHODS""; ""5. NUTRIENTS AND FUNCTIONS OF TOFU""; ""6. COOKING OF TOFU""; ""ACKNOWLEDGMENT""; ""REFERENCES""; ""Chapter 6: ABURA-AGE (DEEP-FRIED SOYBEAN CURD)""; ""1. INTRODUCTION""; ""2. TYPES OF ABURA-AGE""; ""3. PROCEDURES OF ABURA-AGE PRODUCTION""; ""4. NUTRITION OF ABURA-AGE, ATSU-AGE, AND GANMODOKI""; ""5. COOKING OF ABURA-AGE, ATSU-AGE AND GANMODOKI""; ""ACKNOWLEDGMENT""; ""REFERENCES""
  • ""Chapter 7: YUBA (SOYMILK SKIN)""""1. INTRODUCTION""; ""2. TYPES OF YUBA""; ""3. PREPARATION PROCEDURES OF YUBA""; ""5. NUTRITION OF YUBA""; ""6. COOKING OF YUBA""; ""REFERENCES""; ""Chapter 8: SHOYU (SOY SAUCE)""; ""1. INTRODUCTION""; ""2.MATERIAL CROPS""; ""3. TYPES OF SHOYU""; ""4. PROCESSING METHOD OF SHOYU""; ""5. MANUFACTURING OF HONJYOZO KOIKUCHI-SHOYU""; ""6. NUTRIENTS AND HEALTH PROMOTING COMPONENTS""; ""7. USE OF SHOYU FOR COOKING AND SAUCE""; ""ACKNOWLEDGMENT""; ""REFERENCES""; ""Chapter 9: MISO (FERMENTED SOYBEAN PASTE)""; ""1. INTRODUCTION""; ""2. TYPES OF MISO""
  • ""3. CHARACTERISTICS OF MATERIALS""""4. PREPARATION OF MISO""; ""5. NUTRITION AND FUNCTIONAL COMPONENTS""; ""6. COOKING WITH MISO""; ""ACKNOWLEDGMENT""; ""REFERENCES""; ""Chapter 10: NATTO (FERMENTED SOYBEANS)""; ""1. INTRODUCTION""; ""ACKNOWLEDGMENT""; ""REFERENCES""; ""Chapter 11: MOYASHI (BEAN SPROUT)""; ""1. INTRODUCTION""; ""2. TYPES OF MOYASHI""; ""3. PRODUCTION PROCEDURES OF MOYASHI""; ""4. NUTRIENTS OF MOYASHI""; ""5. COOKING OF MOYASHI""; ""ACKNOWLEDGMENT""; ""REFERENCES""; ""Chapter 12: EDAMAME (GREEN VEGETABLE SOYBEANS)""; ""1. INTRODUCTION""
  • ""2. Production of Edamame Soybeans in Japan""
Dimensions
unknown
Extent
1 online resource (176 p.)
Form of item
online
Isbn
9781626186071
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)2670000000421927
  • (EBL)2193853
  • (OCoLC)889271019
  • (SSID)ssj0001000726
  • (PQKBManifestationID)12492509
  • (PQKBTitleCode)TC0001000726
  • (PQKBWorkID)10968353
  • (PQKB)10940800
  • (MiAaPQ)EBC2193853
  • (EXLCZ)992670000000421927
Label
Traditional and modern Japanese soy foods : manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste, Takuji Ohyama [and seven others]
Publication
Copyright
Note
Description based upon print version of record
Bibliography note
Includes bibliographical references at the end of each chapters and index
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
  • ""TRADITIONAL AND MODERN JAPANESE SOY FOODS: MANUFACTURING, NUTRITION AND CUISINE OF A VARIETY OF SOY FOODS FOR HEALTH AND JOY OF TASTE""; ""TRADITIONAL AND MODERN JAPANESE SOY FOODS: MANUFACTURING, NUTRITION AND CUISINE OF A VARIETY OF SOY FOODS FOR HEALTH AND JOY OF TASTE""; ""LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA""; ""CONTENTS""; ""PREFACE""; ""Chapter 1: NUTRITION OF SOYBEAN SEEDS""; ""1. INTRODUCTION""; ""2. SOYBEAN AS AN IMPORTANT CROP FOR NUTRITION AND HUMAN HEALTH""; ""ACKNOWLEDGMENT""; ""REFERENCES""; ""Chapter 2: NIMAME (BOILED SOYBEAN) AND IRIMAME(BAKED SOYBEAN)""
  • ""1. INTRODUCTION""""2. NUTRITION OF NIMAME AND IRIMAME""; ""3. COOKING OF NIMAME""; ""4. COOKING OF IRIMAME""; ""REFERENCES""; ""Chapter 3: KINAKO (SOYBEAN FLOUR)""; ""1. INTRODUCTION""; ""2. TYPES OF KINAKO""; ""3. PRODUCTION PROCEDURES OF KINAKO""; ""4. NUTRITION OF KINAKO""; ""5. COOKING WITH SOYBEAN FLOUR""; ""ACKNOWLEDGMENT""; ""REFERENCES""; ""Chapter 4: TONYU (SOYMILK)""; ""1. INTRODUCTION""; ""2. OFF-FLAVOR IN TONYU (SOYMILK)""; ""3. KINDS OF TONYU (SOYMILK)""; ""4. PRODUCTION PROCESS OF TONYU (SOYMILK)""; ""5. USE OF TONYU (SOYMILK) FOR COOKING""; ""ACKNOWLEDGMENT""; ""REFERENCES""
  • ""Chapter 5: TOFU (SOYBEAN CURD)""""1. INTRODUCTION""; ""2. CHARACTERISTICS OF SOYBEAN SEEDS FOR TOFU""; ""3. PROCEDURES OF TOFU PRODUCTION""; ""4. TYPES OF TOFU AND COAGULATION METHODS""; ""5. NUTRIENTS AND FUNCTIONS OF TOFU""; ""6. COOKING OF TOFU""; ""ACKNOWLEDGMENT""; ""REFERENCES""; ""Chapter 6: ABURA-AGE (DEEP-FRIED SOYBEAN CURD)""; ""1. INTRODUCTION""; ""2. TYPES OF ABURA-AGE""; ""3. PROCEDURES OF ABURA-AGE PRODUCTION""; ""4. NUTRITION OF ABURA-AGE, ATSU-AGE, AND GANMODOKI""; ""5. COOKING OF ABURA-AGE, ATSU-AGE AND GANMODOKI""; ""ACKNOWLEDGMENT""; ""REFERENCES""
  • ""Chapter 7: YUBA (SOYMILK SKIN)""""1. INTRODUCTION""; ""2. TYPES OF YUBA""; ""3. PREPARATION PROCEDURES OF YUBA""; ""5. NUTRITION OF YUBA""; ""6. COOKING OF YUBA""; ""REFERENCES""; ""Chapter 8: SHOYU (SOY SAUCE)""; ""1. INTRODUCTION""; ""2.MATERIAL CROPS""; ""3. TYPES OF SHOYU""; ""4. PROCESSING METHOD OF SHOYU""; ""5. MANUFACTURING OF HONJYOZO KOIKUCHI-SHOYU""; ""6. NUTRIENTS AND HEALTH PROMOTING COMPONENTS""; ""7. USE OF SHOYU FOR COOKING AND SAUCE""; ""ACKNOWLEDGMENT""; ""REFERENCES""; ""Chapter 9: MISO (FERMENTED SOYBEAN PASTE)""; ""1. INTRODUCTION""; ""2. TYPES OF MISO""
  • ""3. CHARACTERISTICS OF MATERIALS""""4. PREPARATION OF MISO""; ""5. NUTRITION AND FUNCTIONAL COMPONENTS""; ""6. COOKING WITH MISO""; ""ACKNOWLEDGMENT""; ""REFERENCES""; ""Chapter 10: NATTO (FERMENTED SOYBEANS)""; ""1. INTRODUCTION""; ""ACKNOWLEDGMENT""; ""REFERENCES""; ""Chapter 11: MOYASHI (BEAN SPROUT)""; ""1. INTRODUCTION""; ""2. TYPES OF MOYASHI""; ""3. PRODUCTION PROCEDURES OF MOYASHI""; ""4. NUTRIENTS OF MOYASHI""; ""5. COOKING OF MOYASHI""; ""ACKNOWLEDGMENT""; ""REFERENCES""; ""Chapter 12: EDAMAME (GREEN VEGETABLE SOYBEANS)""; ""1. INTRODUCTION""
  • ""2. Production of Edamame Soybeans in Japan""
Dimensions
unknown
Extent
1 online resource (176 p.)
Form of item
online
Isbn
9781626186071
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)2670000000421927
  • (EBL)2193853
  • (OCoLC)889271019
  • (SSID)ssj0001000726
  • (PQKBManifestationID)12492509
  • (PQKBTitleCode)TC0001000726
  • (PQKBWorkID)10968353
  • (PQKB)10940800
  • (MiAaPQ)EBC2193853
  • (EXLCZ)992670000000421927

Library Locations

  • Albert D. Cohen Management LibraryBorrow it
    181 Freedman Crescent, Winnipeg, MB, R3T 5V4, CA
    49.807878 -97.129961
  • Architecture/Fine Arts LibraryBorrow it
    84 Curry Place, Winnipeg, MB, CA
    49.807716 -97.136226
  • Archives and Special CollectionsBorrow it
    25 Chancellors Circle (Elizabeth Dafoe Library), Room 330, Winnipeg, MB, R3T 2N2, CA
    49.809961 -97.131878
  • Bibliothèque Alfred-Monnin (Université de Saint-Boniface)Borrow it
    200, avenue de la Cathédrale, Local 2110, Winnipeg, MB, R2H 0H7, CA
    49.888861 -97.119735
  • Bill Larson Library (Grace Hospital)Borrow it
    300 Booth Drive, G-227, Winnipeg, MB, R3J 3M7, CA
    49.882400 -97.276436
  • Carolyn Sifton - Helene Fuld Library (St. Boniface General Hospital)Borrow it
    409 Tache Avenue, Winnipeg, MB, R2H 2A6, CA
    49.883388 -97.126050
  • Concordia Hospital LibraryBorrow it
    1095 Concordia Avenue, Winnipeg, MB, R2K 3S8, CA
    49.913252 -97.064683
  • Donald W. Craik Engineering LibraryBorrow it
    75B Chancellors Circle (Engineering Building E3), Room 361, Winnipeg, MB, R3T 2N2, CA
    49.809053 -97.133292
  • E.K. Williams Law LibraryBorrow it
    224 Dysart Road, Winnipeg, MB, R3T 5V4, CA
    49.811829 -97.131017
  • Eckhardt-Gramatté Music LibraryBorrow it
    136 Dafoe Road (Taché Arts Complex), Room 257, Winnipeg, MB, R3T 2N2, CA
    49.807964 -97.132222
  • Elizabeth Dafoe LibraryBorrow it
    25 Chancellors Circle, Winnipeg, MB, R3T 2N2, CA
    49.809961 -97.131878
  • Fr. H. Drake Library (St. Paul's College)Borrow it
    70 Dysart Road, Winnipeg, MB, R3T 2M6, CA
    49.810605 -97.138184
  • J.W. Crane Memorial Library (Deer Lodge Centre)Borrow it
    2109 Portage Avenue, Winnipeg, MB, R3J 0L3, CA
    49.878000 -97.235520
  • Libraries Annex (not open to the public; please see web page for details)Borrow it
    25 Chancellors Circle (in the Elizabeth Dafoe Library), Winnipeg, MB, R3T 2N2, CA
    49.809961 -97.131878
  • Neil John Maclean Health Sciences LibraryBorrow it
    727 McDermot Avenue (Brodie Centre), 200 Level, Winnipeg, MB, R3E 3P5, CA
    49.903563 -97.160554
  • Sciences and Technology LibraryBorrow it
    186 Dysart Road, Winnipeg, MB, R3T 2M8, CA
    49.811526 -97.133257
  • Seven Oaks General Hospital LibraryBorrow it
    2300 McPhillips Street, Winnipeg, MB, R2V 3M3, CA
    49.955177 -97.148865
  • Sister St. Odilon Library (Misericordia Health Centre)Borrow it
    99 Cornish Avenue, Winnipeg, MB, R3C 1A2, CA
    49.879592 -97.160425
  • St. John's College LibraryBorrow it
    92 Dysart Road, Winnipeg, MB, R3T 2M5, CA
    49.811242 -97.137156
  • Victoria General Hospital LibraryBorrow it
    2340 Pembina Highway, Winnipeg, MB, R3T 2E8, CA
    49.806755 -97.152739
  • William R Newman Library (Agriculture)Borrow it
    66 Dafoe Road, Winnipeg, MB, R3T 2R3, CA
    49.806936 -97.135525
Processing Feedback ...