Traditional and modern japanese soy foods : manufacturing, nutrition and cuisine of a variety of soy foods for health and joy of taste / [edited by] Takuji Ohyama, Toshikazu Nishiwaki, Keiko Morohashi, Satoshi Watanabe, Sayaka Shimojo and Yoshihiko Takashi (Faculty of Agriculture, Niigata University, Niigata, Japan and others)