Handbook of Making Sake, Shochu, Koji, Amazake, Miso, Natto, Mirin and More: Foundation of Japanese Foods
A practical handbook covering the essential techniques for making sake, shochu, koji, amazake, miso, natto, mirin, and other traditional Japanese fermented foods.
About This Book
This handbook presents foundational methods for producing a range of Japanese fermented foods and drinks.
Readers learn the basic processes involved in making sake, shochu, koji, amazake, miso, natto, and mirin.
The content focuses on core techniques and ingredients central to Japanese culinary traditions.
Information is organized to support both beginners and those seeking to expand their knowledge of fermentation.
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