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Miso Production - William Shurtleff, Akiko Aoyagi - Google Books

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Abstract: The traditional Japanese craft of producing miso is described in detail for people familiar with the many varieties of this fermented soybean product...

William Joseph Morse - History of His Work with Soybeans and Soyfoods...

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Revised 2nd edition, with roughly twice as many pages and twice as many photos as the 1st edition of The world's most comprehensive, well documented,...

History of Soybeans and Soyfoods in Canada ( ): Extensively...

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Visit Sendai Miso Jozo Jo, Sendaitenai, Oimachi, Tokyo. “Learned that much of their miso for local consumption is only aged for a week or ten days to two weeks, ...