Koji Starter Culture for Homemade Fermentation Made in Japan

Product Description

Discover the art of making koji, a cornerstone of Japanese fermented foods, with this comprehensive guide. Authored by an expert who has taught koji-making globally, this book provides a step-by-step method for creating koji that can be easily followed by anyone, anywhere. Whether you're in a small urban kitchen or a larger space, you'll learn how to make rice koji using just a little rice and common tools, ensuring success even for beginners.

Product Specification

This book includes detailed instructions on making various fermented products such as amazake, lactic acid fermented amazake, and doburoku with bodasimotos. It also covers the process of creating koji powder and seed splices from rice koji. An English translation is included to make the content accessible to a wider audience.