| title | | ISBN-13 | year of publica-
tion | other author(s) |
|---|
| Bibliography of Soy Flour and Cereal-Soy Blends: 3,085 References from 3rd Century B.C. to 1990, Extensively Annotated | | 978-0-933332-66-9 | 1990 |
| Bibliography of Tempeh and Tempeh Products: 1416 References from 1815 to 1989 | | 978-0-933332-47-8 | 1989 | Akiko Aoyagi |
| Book of Tempeh: The Delicious, Cholesterol-Free Protein, 130 Recipes | | 978-0-06-091265-9 | 1985 | " |
| Das Tofu- Buch | | 978-3-88403-060-8 | 1992 | " |
| Fouts Family of Indiana--Soybean Pioneers: Bibliography and Genealogy, 1882 to 1999 | | 978-1-928914-01-3 | 2000 | " |
| Green Vegetable Soybeans, Edamame, & Vegetable-Type Soybeans: Detailed Information on 1,032 Published Documents | | 978-1-928914-07-5 | 2001 | " |
| History of Tempeh: A Fermented Soyfood from Indonesia | | 978-0-933332-21-8 | 1985 |
| Miso Production: The Book of Miso, Vol. II | | 978-0-933332-00-3 | 1979 | Akiko Aoyagi |
| Soymilk and Soymilk Products - Bibliography and Sourcebook, 1500 to 1993: Detailed Information on 3,120 Published Documents | | 978-0-933332-84-3 | 1994 | " |
| The Book of Kudzu: A Culinary and Healing Guide | | 978-0-89529-287-2 | 1985 | " |
| The Book of Miso | | 978-1-58008-336-2 | 2001 | " |
| The Book of Miso | | 978-0-345-29107-3 | 1981 | " |
| The Book of Miso: Savory Fermented Soy Seasoning | | 978-1-9835-1739-6 | 2018 |
| The Book of Miso: Savory, High-Protein Seasoning | | 978-1-928914-00-6 | 1983 | Akiko Aoyagi |
| The Book of Tempeh | | 978-1-58008-335-5 | 2001 | " |
| The Book of Tempeh: A Super Soyfood from Indonesia, Professional Edition | | 978-0-06-014009-0 | 1979 | " |
| The Book of Tofu | | 978-1-58008-013-2 | 1998 | " |
| The Book of Tofu & Miso | | 978-1-58008-358-4 | 2001 | " |
| The Book of Tofu: Protein Source of the Future--Now!: A Cookbook | | 978-0-345-35181-4 | 1987 |
| Tofu & Soymilk Production | | 978-1-5346-8021-0 | 2016 |
| Tofu and Soymilk Production: A Craft and Technical Manual | | 978-0-933332-72-0 | | Akiko Aoyagi |