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Description
This book serves as a comprehensive introduction to koji fermentation and fermented foods. It provides easy-to-follow methods for making the fundamental koji base—used in amazake, salted koji, miso, and fermented red bean paste—using modern tools and techniques that anyone can master.

The book offers detailed instructions for various koji-making methods tailored to different tools and situations, including:
- Basic rice koji prepared in your kitchen using 300g of rice
- Large-scale production using a sushi-making tub
- Bag-method preparation using plastic bags
Each step is accompanied by clear photographs for visual guidance. The text also covers other types of koji such as barley koji, black koji, white koji, and soy sauce koji.

Furthermore, the book features a wide variety of koji-based processed foods. It includes recipes for making homemade:
- Doburoku (unpasteurized rice wine)
- Sake yeast bread
- Quick-fermented sweet miso and brown/barley miso
- Black koji and white koji amazake
Additional recipes showcase the versatility of koji in cooking, such as:
- Pickles made with amazake or rice koji
- Spicy fermented sauce
- Onion koji
- Ponzu sauce
- Dashi-soy sauce
By learning koji fermentation techniques, you'll enrich your daily life, and this single volume will help you fully enjoy the world of koji-based cooking.
Title 麹づくりと発酵しごと 麹、味噌、醤油、甘酒、酒種パン、発酵調味料のレシピ
Koji & Fermentation at Home Miso Soy Sauce Amazake Bread Recipes
Author Nakaji
Publisher Rural Culture Association Japan
ISBN-10 4540231375
ISBN-13 9784540231377
Number of Pages 96 Pages
Size About 1.1 X 18.8 X 25.7cm/0.31kg
Release date November 14, 2024
※This date is a day it goes on sale, and it is not a guarantee that our selling item is first edition.
We will ship a latest edition which is on sale.
Language Japanese
Country Japan
Condition Brand New
A new, unread, unused book in perfect condition with no missing or damaged pages.

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Notes
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