★ Takaho Saiyo, a leading Japanese cancer surgeon, distills 50 years of clinical experience and nearly 30 years of dietary research. According to a 2017 survey of 505 patients with advanced or recurrent cancer at Saita Clinic, over 60% showed remission or improvement.
★ This is the definitive soup edition of the Saiyo-style dietary therapy, featuring 120 immunity-boosting soups. Four categories: vegetable soups, main-dish soups, brown rice soups, and cold soups & desserts.
★ Each recipe is labeled “easy to digest,” “easy to swallow,” “appetite-stimulating,” or “mild and low-irritation,” so patients can choose according to their condition even during treatment.
★ The eight principles of Saiyo-style dietary therapy: strict salt control (as close to salt-free as possible), quality protein, abundant fresh vegetables and fruits, germinated grains and beans, lactic acid bacteria, seaweed and mushrooms, lemon, honey and brewer’s yeast, quality oils, and natural mineral water.
★ Simplified and Traditional Chinese rights have both been licensed.

This is the definitive soup recipe edition of the “Saiyo-style dietary therapy,” gathering soups and rice porridges that are gentle on the stomach in one volume.

The “Saiyo-style dietary therapy” advocates avoiding substances that promote cancer and consuming abundant foods that suppress it. According to a 2017 survey of 505 patients at Saita Clinic, over 60% of patients with advanced or recurrent cancer showed remission or improvement through this dietary therapy.

Soups are not only easy to digest and convenient to eat, but also allow complete intake of nutrients while preventing sharp rises in blood sugar—truly the “foundation of healthy eating.”

The book introduces 120 soup recipes that families can easily make, including:
·Vegetable soups—rich in vegetables
·Main-dish soups—nutritionally balanced in one dish
·Brown rice soups—making hard-to-digest brown rice easy to eat
·Cold soups & desserts—for hot weather or sweet cravings

Each recipe is labeled “easy to digest,” “easy to swallow,” “appetite-stimulating,” or “mild and low-irritation,” so patients can choose according to their condition even during treatment when appetite is low and energy is reduced.

Takaho Saiyo (済陽高穂)【Supervisor】
Leading Japanese cancer surgeon and Director of Saita Clinic. Born in 1945 in Miyazaki Prefecture. Graduated from Chiba University School of Medicine in 1970 and entered the Digestive Disease Center of Tokyo Women’s Medical University. In 1973, studied abroad at the University of Texas Department of Surgery as an International College of Surgeons exchange researcher. After returning to Japan, served as Assistant Professor at Tokyo Women’s Medical University, Head of Surgery at Tokyo Metropolitan Ebara Hospital, and Vice Director of Tokyo Metropolitan Otsuka Hospital. In 2008, became Director of the Medical Research Institute at San-ai Hospital and Director of Saita Clinic. Former Clinical Professor at Chiba University School of Medicine. Over 50 years in medical practice. His mentor was Tsuneaki Nakayama, a world authority on esophageal and gastric cancer. By combining “Saiyo-style dietary therapy” with the three major cancer therapies, he has guided many cancer patients toward improvement.

Miyuki Matsuo (松尾みゆき)【Recipe Design】
Registered dietitian and culinary researcher. Worked in menu development at a food company for about 5 years before going independent. Currently active in books, magazines, TV, websites, and corporate consulting on themes of health and cooking.