Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Handbook of Making Sake, Shochu, Koji, Amazake, Miso, Natto, Mirin and More: Foundation of Japanese Foods

Handbook of Making Sake, Shochu, Koji, Amazake, Miso, Natto, Mirin and More: Foundation of Japanese Foods

Nakamura, Shoichiro

Paperback

Liquor

ISBN10: 1983689831
ISBN13: 9781983689833
Publisher: Createspace
Published: Jan 15 2018
Pages: 112
Weight: 0.35
Height: 0.23 Width: 6.00 Depth: 9.00
Language: English
Koji is the rice fermented by aspergillus orizae, and is the foundation of Japanese foods, which include sake, shochu, sakekasu, miso, mirin, amazake, soy sauce and shio koji. All of the drinks and foods derived from koji have astonishing medicinal effects. The green tea and natto, which are not related to koji, have also equally great medicinal benefits contributing to the world longest longevity of Japanese. This book describes easy methods to make those foods and drinks, and how to use. This book also explains why and how those contribute to healthy life and longevity. In the present revision, three addendums are added: Addendum 1, the newest and simplest method of making koji using microwave; Addendum 2, how to make the sweetest amazake; Addendum 3, how to make soy sauce. This book was updated in March 2022.

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