Handbook of Making Sake, Shochu, Koji, Amazake, Miso, Natto, Mirin and More: Foundation of Japanese Foods
A focused handbook on the foundations of Japanese food making, covering sake, shochu, koji, amazake, miso, natto, mirin, and more. Written by Shoichiro Nakamura, it offers a broad introduction to important elements of Japanese culinary culture and food production.
About This Book
This handbook introduces the foundations of Japanese food making.
It focuses on a broad range of traditional foods and ingredients, including sake, shochu, koji, amazake, miso, natto, and mirin.
Shoichiro Nakamura presents these subjects together in a reference designed for readers interested in Japanese culinary traditions.
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