Kojimoto: KOJI for LIFE (Japanese/English translation included)
Categories：Japanese Culture
Japanese fermented foods, such as miso, soy sauce, and sake, are attracting attention around the world, and fermented foods are being produced overseas as well. In this book, the author, who has led koji making schools not only in Japan but all over the world, will teach you how to make koji that anyone can do anywhere.
Once you know the tricks, even beginners can make rice koji without making any mistakes in a small city kitchen using a small amount of rice and familiar tools.
We will also introduce how to make amazake, lactic acid fermented amazake, Bodhimoto no Doburoku, koji powder, how to make koji from rice malt, and how to inherit seeds. With English translation
Nakaji (Author)
Comment from the publisher
Japanese fermented foods, such as miso, soy sauce, and sake, are attracting worldwide attention, and fermented food production is gaining momentum overseas<.br> In this book, the author, who has presided over koji making schools not only in Japan but also in other parts of the world, teaches you how to make koji that anyone can do anywhere. If you get the hang of it, even a beginner can make rice malt without fail in a small urban kitchen with a small amount of rice and familiar tools.
We introduce how to make amazake, lactic acid fermented amazake, bodaimoto doburoku, koji powder, making koji from rice koji, and how to transfer seeds. With English translation.
About the author
Koji culture researcher and former Terada head brewer. Author of "Delicious Sake Kasu Recipes". Studied under culinary expert Deco Nakajima and learned about cooking and self-sufficient living. After that, he worked at Terada Honke, a natural sake brewery, for 8 years and was involved in sake brewing as head brewer, learning the principles of koji and fermentation through sake. Became independent and held "Koji School'' in Japan and other parts of the world. An online school is also in operation.
Publisher: Rural Culture Association (2020/3/25)
Release date: 2020/3/25
Language: Japanese
Hardcover: 63 pages
ISBN- 10: 4540191314
ISBN-13: 978-4540191312
Dimensions: 21 x 14.8 x 2.5 cm
- Item#
- 9784540191312
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- new
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