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2008 Volume 2, Issue 3

Back Issues View archived copies

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Natural Import Company Newsletter

Letter From the Top...

Dear Friends,

Recently, Crystal and several other employees of mine had the opportunity to attend a lecture and book signing given here locally in Asheville by John Belleme and his wife and co-author, Jan. They were announcing their latest book entitled Japanese Foods That Heal. John spoke about the special medicinal benefits of miso and presented a slide show featuring his apprenticeship at Onozaki Miso Company during the late 1970's. Crystal came back raving about how interesting and inspiring the talk had been and how it reassured her career choice and commitment to continue to offer the highest quality, authentic Japanese healing foods into the future. Everyone was impressed that miso is only one example of the variety of medicinal quality foods which originate in Japan.

For over fifteen years I have had the pleasure of working with Jan and John on various projects and must say they are both remarkably skilled as researchers and writers. Not to mention, Jan is the only gaijin (Japanese term for foreigner) I have ever met that cooks a perfect ito soba! John comes from a very prestigious background in research biology and has applied this expertise to his thorough explanation of the benefits of Japanese traditional foods. Of all the books out there explaining the amazing medicinal benefits of natural Japanese foods, I highly recommend adding "Japanese Foods That Heal" to your private collection.

For the month of March, I have asked Crystal to pick some of her favorite recipes from the book to share with you. Jan has a talent for blending Japanese and Western foods as her recipes are unique and incredibly tasty.


Hope you all had a great St. Paddy's Day and Have a Happy early Easter!

Bruce S. Macdonald

President

PS- Sorry for the delay in getting this mailed out. Since our first newsletter in November we have had so many people sign-up that we have had to upgrade our server twice! Thanks for your interest and patience...

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Why Japanese Foods That Heal is a "Must Read"...

A comprehensive and authoritative guide to the healing powers of Japanese foods, this book includes an in-depth look at over eighteen traditional ingredients, including miso, shiitake, toasted sesame oil, tofu, amazake, and seitan. Each food item is given its own chapter, which includes a detailed discussion of the nutritional and medicinal benefits, how to make it or buy it, cooking with it, and recipes featuring it. This book also features a pronunciation guide, which is great for ordering from restaurants or shops, and a guide to composing meals. A time-honored healing tradition for a healthier you! Includes 125 easy-to-follow recipes for delicious meals, great tips and a forward by Christina Pirello...Read More

About the Authors: John and Jan Belleme are leading authorities on the healing powers of traditional Japanese foods. In 1979, after living and studying in Japan for over a year at the Onozaki Miso Company, the Bellemes returned to the United States where they co-founded several Japanese food manufacturers. Up until recently, the Bellemes worked as the US representatives for the Mitoku Company, Japan's leading export company of Japanese natural foods. John and Jan are the authors of four previous books and dozens of articles on the subject of traditional Japanese food. They continue to travel and give lectures and every winter co-organize a week-long health cruise in Florida. They reside in the small town of Saluda, North Carolina.

Praise for Japanese Foods That Heal...

Wonderfully straightforward and informative, I learned much about the beneficial properties of the foods discussed in the book. Every recipe I've tried is concise and the results have been universally splendid. - John D. Paine, "Learning to Live Macro"

"AAA+++!!!" -Ruben Shapir, Amazon.com

There are 18 ingredients in the book - including miso, sesame oil, tamari, amazake, kuzu, brown rice vinegar, noodles, tofu, and sea vegetables, to name a few. Each chapter is dedicated to one item, and covers the history, traditional harvest and preparation, health benefits, recipes, and how to find/buy here in the US.

It is a great resource book, has interesting information and history, and ties in so many of the things I have read in the current traditional foods and fermentation books that it all just clicked. Definitely a good read. - Denise C. Scorch, Cook,Eat,Think

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Crystal's Corner

Oatmeal Bath - A good old-fashion Oatmeal Bath can do wonders for your skin! Oats provide for an incredibly soft, soothing and milky bath and are very useful for various skin problems. Oats gently exfoliate the skin ridding the surface of...Read More

Japanese Young Barley Tea - The gentle, low-temperature juice extraction and spray-dry method of capturing the nutrients in green plants was originally developed and patented by Dr. Yoshihide Hagiwara in Japan and perfected over several decades of intensive research. Dr. Hagiwara initially concluded that, of all the many green foods he studied, barley grass was the most nutritionally well-balanced. He was then faced with the task of developing...Read More

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