Discover the magic of Japan’s natural fermentation!
Koji (pronounced koh-jee) might be one of Japan’s best-kept secrets. It’s a tiny ingredient with big power – the heart of miso, soy sauce, sake, and more. But did you know you can use it easily at home too?
In this beautifully written and beginner-friendly guide, Nakaji – one of Japan’s leading fermentation experts – introduces the world of koji in a way that’s warm, simple, and full of everyday joy. You don’t need special tools or complicated skills. Just salt, rice, water, and curiosity.
Through gentle storytelling and practical recipes, this book shows how to make and use koji in your daily cooking:
– Add deep flavor to soups and sauces
– Create natural sweetness without sugar
– Improve digestion and gut health
– And connect with centuries-old Japanese wisdom
Perfect for:
- Curious food lovers
- Home cooks looking for healthy, natural flavors
- Fans of Japanese culture and slow living
- Anyone who wants to try fermentation – the easy way!
Even if you’ve never heard of koji before, this book invites you to step into a world of natural flavor, wellness, and simplicity. Once you start using koji, your kitchen (and body) will thank you.
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